When the weather gets cold, it’s time to make Spicy Korean Chicken Stew! Also known as Dak Dori Tang or Dak Bokkeum Tang, it’s an easy and delicious recipe made with bone in chicken pieces and a mouthwatering spicy sauce. Throw everything in one pot and enjoy with white rice to sop up all the flavors. The ultimate comfort food. So cozy and delicious, you’ll be craving it often!
What is Dak Dori Tang?
Dak Dori Tang is a homey Korean dish made with chicken, potatoes, and a mouth-watering spicy sauce. Cooked in one pot, the tender chicken is coated with a fiery gochujang-based sauce. Also called Dakk Bokkeum Tang, it’s best described as Korean Spicy Chicken Stew.
A key element of this dish begins with humble chicken drumsticks and chicken thighs. They stay moist and tender when braised in the rich sauce. The bones, skin, and connective tissue all add depth and body to the sauce.
Another key element is the spicy paste made from Asian pantry ingredients. The ingredient list is short but packed with flavor: Gochujang (Korean red pepper paste), Gochukaru (Korean chili flakes), soy sauce, and Mirin (sweet cooking wine). Minimal ingredients, maximum flavor!
Finally, don’t forget the onion and garlic! It’s a lot but adds wonderful flavor and texture. Not the same without it. Pulse in a food processor for speed and efficiency. Or, chop by hand if you don’t have one.
Everything is cooked in one pot until the chicken is tender and falling off the bone. Add potatoes in the last 10 minutes of cooking. And serve over rice with plenty of sauce on top! A hearty chicken dish that tastes so good in cold weather!
More Korean braised, stewy goodness for cold days: Spicy Pork Rib Galbi Jjim, Instant Pot Bossam, and Kimchi Jjim (Braised Kimchi with Tofu + Pork Belly).
Dak Dori Tang vs Dak Bokkeum Tang
In Korean cuisine, this dish goes by two names: Dak Dori Tang and Dak Bokkeumtang. They both refer to the same dish.
- Dak Dori Tang. The name used by older people. When Korea was a Japanese colony, this dish was called Dak Dori Tang. It’s a hybrid name with a combination of Japanese and Korean words. The Japanese word for chicken (dori) and the Korean words for chicken (dak) and soup (tang).
- Dak Bokkeum Tang. The modern name for this dish. Nowadays, Koreans have stopped using the hybrid Japanese name. They think it’s old-fashioned. They call it Dak Bokkeum Tang; it’s also a way to reclaim its Korean roots and identity.
Ingredients:
- Chicken. For best flavor, use bone-in chicken pieces with skin. While it cooks, the collagen and flavor in the bones and skin will add amazing flavor and depth to the sauce. The chicken will also stay tender when cooked. I recommend a mixture of drumsticks and thighs. You can also use a whole chicken, cut into parts. *I do not recommend boneless chicken thighs or chicken breast — it won’t taste the same.
- Onion + Garlic. Pantry staples that make the flavor base of this dish. They also add wonderful texture to the sauce.
- Chili pepper. *Optional. Adds another layer of flavor and spice. Jalapeno, fresno, or finger chilies all work well.
- Gochukaru. Korean dried chili flakes add heat, intensity, and depth. A key ingredient for a luscious, thick sauce that’s earthy with good texture. Look for coarse ground Gochukaru at Korean markets. Store a small amount in a small jar in the pantry — the rest can be stashed in the freezer for longer storage.
- Gochujang. Korean hot pepper paste adds rich, deep, umami flavor that’s also spicy-sweet. Also helps to thicken the sauce. Can be found at the Asian grocery store.
- Mirin. Korean sweet cooking rice wine. Adds flavor and depth. Swap with sake, vermouth, or sherry if you don’t have it.
- Soy Sauce. Do not use the low-sodium kind! Adds richness and umami to the sauce.
- Potatoes. They soak up all the rich sauce. I recommend Yukon Gold potatoes.
How to make Spicy Chicken Stew
- Make spicy paste. In a food processor, add sauce ingredients: onion, jalapeno, garlic, gochujang, gochukaru, soy sauce, and mirin. Pulse until a rough paste forms. (Or, finely mince all the vegetables and mix in a bowl with gochujang, gochukaru, soy sauce, and mirin).
- Combine chicken + spicy paste. In a large pot, add the pieces of chicken. Scrape spicy seasoning paste over the chicken. Add cold water.
- Cook. Bring to a boil then lower heat. The heat should range from medium heat to medium-low heat. Simmer, uncovered, until the chicken is cooked through and tender, about 25-30 min. *The cooking time may vary so keep an eye on it!
- Add potatoes + carrots. Add large chunks of potato and carrot. Cook until soft, another 10-15 min.
- Garnish and serve. Add green onion and sesame seed to the Korean spicy chicken stew. Serve with white rice or multigrain rice to sop up the sauce. Kimchi and other Korean side dishes are nice additions. Enjoy!
PRO Tips:
- Be careful of burning. While it cooks, the sauce and chicken can stick to the bottom of the pot. Simmer on medium-low and stir from time to time, making sure there’s no burning. Add up to 1 cup of water if the sauce reduces too much.
- Cook until the sauce becomes oily. When you see a shimmering layer of oil on the top, it is ready. That oily sheen tells you the chicken and sauce have become fully incorporated. If you don’t see it, the sauce won’t taste as good.
- Adjust spice level. Feel free to adjust the heat level. Add less gochukaru or gochujang. Also, check the label of your Gochujang paste, as it can range from mild to very spicy.
Variations:
- Add Tteokbokki rice cakes. To add chewy deliciousness, add a handful or two of Korean rice cakes. Cook until soft and chewy in the last 5 minutes of cooking.
- Add glass noodles (Dangmyeon). To add a slurpy element, add a handful of glass noodles or Dangmyeon. Cook until the noodles are soft and pliable, about 5-10 minutes. You may need to add more water, as the noodles will soak up the sauce.
- Add hard boiled eggs. A few hard boiled eggs will soak up the sauce and add more protein. So good!
FAQ:
Leftover Dak Dori Tang can be stored in an airtight container in the fridge. Good for meal prep, this braised chicken recipe is very easy to reheat in the microwave.
Yes! Make 1-2 days in advance and store in the fridge, tightly covered. When it’s time to reheat, add to a stockpot or shallow braising dish. Cover with a lid and heat on medium to medium low until bubbling hot and steaming. Make sure to stir the bottom from time to time so it doesn’t burn. Feel free to add a little more water if the sauce reduces too much. *It also reheats well in the microwave.
More Korean chicken dishes:
- The BEST Korean Fried Chicken
- Tongdak “Market” Korean Fried Chicken
- Chicken Bulgogi (Dak Bulgogi)
- Korean Chicken Soup (Dak Gomtang)
- Easy Gochujang Chicken
Korean Spicy Chicken Stew (Dak Dori Tang or Dak Bokkeum Tang) Recipe
Equipment
- Large stock pot
- Food processor *or box grater
Ingredients
- 3 lbs chicken drumsticks or thighs (with skin + bone) about 10-12 drumsticks OR 8-10 thighs
- 1 large onion, cut into chunks
- 1 jalapeno, cut into chunks deseeded *optional
- 12 cloves garlic 1 entire head
- 1/4 cup Gochujang Korean chili paste
- 1/4 cup Gochukaru Korean chili flakes/powder
- 1/4 cup soy sauce
- 2 Tbsp Mirin Korean cooking wine, can be subbed with rice wine, Shaoxing wine, sherry, or vermouth
- 1 cup water
- 1 lb yellow Golden Yukon potatoes, cut into 2 inch chunks
- 2-3 carrots, peeled and cut into 2 inch chunks *optional
Instructions
- Make spicy paste. Add onion, jalapeno, garlic, gochujang, gochukaru, soy sauce, and mirin to a food processor. Pulse until a rough paste forms. (Or, finely dice all the vegetables by hand and add to a large bowl with gochujang, gochukaru, soy sauce, and mirin.
- Combine chicken + spicy paste. Add chicken to a large pot. Scrape spicy paste over the chicken. Add 1 cup water.
- Cook. Heat pot to medium high heat and bring to boil. Lower heat, cover with a lid, and simmer on low until chicken is cooked through and tender, about 25-30 minutes. Keep an eye on the chicken, and scrape the bottom with a spatula from time to time, as the bottom can burn.
- Add potatoes and carrots. Remove lid and add potatoes and carrots, if using. Using a spoon, mix the potatoes into the braising liquid so that the potatoes are mostly submerged. Cover and simmer until potatoes are soft, about 10 more minutes.
- Reduce sauce. Remove lid and check the braising liquid. If it looks watery, simmer with the lid off for a few more minutes until thickened. If it looks too thick, add a little water (2-4 Tbsp). The consistency should be similar to a thick gravy.
- Serve. Garnish with sesame seeds and green onion. Serve hot with rice and kimchi.
Video
Notes
- Watch carefully. While it cooks, the sauce and chicken can stick to the bottom of the pot. Simmer on medium low and stir from time to time, making sure there’s no burning.
- Reduce sauce. Feel free to reduce the sauce at the end, if it’s too watery.
- Adjust spice level. Feel free to adjust heat level. Add less gochukaru or gochujang. Also, check the label of your Gochujang paste, as it can range from mild to very spicy.
- Add Tteokbokki rice cakes. To add chewy deliciousness, add a handful or two of Korean rice cakes. Cook until soft and chewy in the last 5 minutes of cooking.
- Add glass noodles (Dangmyeon). To add a slurpy element, add a handful of glass noodles or Dangmyeon. Cook until the noodles are soft and pliable, about 5-10 minutes. You may need to add more water, as the noodles will soak up the sauce.
- Add hard boiled eggs. A few hard boiled eggs will soak up the sauce and add more protein. So good
Such an easy, quick, and delicious meal!! I wish I had some rice cakes on hand. Such a good idea. Will definitely be making this again.
So easy and delicious!!
Fantastic recipe. I didn’t have the Korean Chilly flakes but used indian chilly powder. Also, added sweet potatoes, carrots and raddish to the mix. It was superb! Thanks.