Korean Spicy Chicken Stew (Dak Dori Tang or Dak Bokkeum Tang) Recipe
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 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!
Servings: 4
Calories: 568kcal
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
PRO Tips:
- 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
Nutrition
Calories: 568kcal | Carbohydrates: 45g | Protein: 48g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 1392mg | Potassium: 1550mg | Fiber: 9g | Sugar: 9g | Vitamin A: 9660IU | Vitamin C: 36mg | Calcium: 126mg | Iron: 6mg