Dakdoritang is a chicken dish made with potatoes, carrots, and onions that is cooked in a hot red sauce. Other names for it include “dakbokkeumtang” and “dakmaeuntang.” I use a mixture of chicken thighs and wings instead of the typical method of chopping up a whole chicken into little bits. The outcome is juicy chicken pieces that are flavorful and peppery.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups water
- ¼ cup soy sauce
- 2 tablespoons rice wine
- 2 tablespoons Korean red chili pepper paste (gochujang)
- 2 tablespoons Korean red chili pepper flakes (gochugaru)
- 1 tablespoon honey
- 1 tablespoon white sugar
- 1 pinch ground black pepper
- 3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces
- 10 ounces potatoes, cut into large chunks
- 2 carrots, cut into large chunks
- ½ large onion, cut into large chunks
- 4 large garlic cloves, or more to taste
- 2 slices fresh ginger, or more to taste
- 2 scallions, cut into 2-inch lengths
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
- Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
- Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.
- This can also be made in a slow cooker, but as the amount of sauce and other ingredients yields sufficient liquid for slow cooking while leaving just enough sauce at the end, omit the water.
Nutrition Facts
| Calories | 896 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 19 g |
| Sodium | 1111 mg |
| Sugars | 13 g |
| Fat | 69 g |
| Unsaturated Fat | 0 g |
Reviews
Outstanding as listed. I’m new to cooking with Gochujang and gochugaru, so followed the recipe exactly. Loved it.
Excellent recipe for daktoritang. I am Korean American and this is an easy and tasty recipe. I make it without the spicy ingredients because my kids prefer it this way. It tastes great even without the spicy ingredients. Also, if you don’t have fresh garlic or ginger you can use the pre-minced garlic and squeeze jar ginger found in supermarkets. Serve with rice. Leftovers taste great too!
Followed the recipe but with 1# chicken breast & 1# thighs plus 1 tbs corn starch slurry. Really nice flavors and heat. Was confused by bone-in chicken “cut into small pieces” hence the breast & thighs. Fed 2 people with enough left over for another meal that we want to serve over rice. A keeper & do again.
Probably the worst recipe I’ve tried, and I’ve tried many (maangchi, Korean bapsang, etc.). I was left with a lot of dark colored liquid instead of a red one. Had a feeling it wasn’t going to turn out very good, especially when the directions had you put most of the ingredients at the same time… as a Korean, was very disappointed with this recipe. 🙁
Only recipe I use for this.
This was an outstanding Winter chicken stew! It is spicy but there is a hint of sweetness. The potatoes and carrots offset the spiciness and lend heartiness to the tasty broth. We made it exactly like the recipe and would change nothing!
I’ve made this with some friends a couple of times. The second time we made this with only two servings, and used a tablespoon of cayenne instead of the pepper flakes. It was crazy hot but so delicious and flavorful. I love spicy foods and I can’t get enough of this.
Very authentic! My boyfriends mom owns a restaurant in Korea and it tastes the same as the one she makes! We doubled the recipe for the sauce as we like it a bit soupier/saucier!
Definitely spicy and I didn’t even use the full amount of red pepper flakes. The broth is interesting – a hint of sweet – the more I ate, the more I liked it.
Thank you! It worked great. I didn’t use rice wine, onions, scallions, sesame seeds or oil. Still tasted great! Used an Asian seasoning. Thank you.