Dakdoritang is a traditional Korean spicy chicken stew featuring tender chicken, potatoes, and carrots simmered in a bold, fermented gochujang and gochugaru broth. This hearty one-pot dish delivers deep umami and controlled heat, making it a beloved Korean comfort meal served over steamed rice.
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Make the sea kelp stock: In a small pot, simmer 1 large piece of dried sea kelp in 4 cups (960 ml) of water over low heat for 5 minutes. Remove the kelp and reserve the stock.
Prepare the seasoning paste: In a bowl, combine gochujang, gochugaru, soy sauce, honey, garlic, ginger, mirim, sesame oil, and black pepper. Mix well until smooth.
Assemble the stew: In a large pot, add the chicken pieces, onion, and carrot. Spoon the seasoning paste evenly over them. Pour in just enough kelp stock to slightly cover the ingredients (about 2–3 cups).
Add potatoes and simmer: Cover the pot and bring to a boil over medium-high heat. Cook for 5 minutes. Add the potatoes and gently submerge them in the sauce. Reduce the heat to medium, cover, and simmer for 15–20 minutes, or until the chicken is cooked through and the vegetables are tender. Spoon the sauce over the ingredients occasionally, avoiding vigorous stirring so the potatoes stay intact.
Finish with chilies and serve: Add sliced green chilies and chopped green onion. Cook uncovered for another 3 minutes, then give it a final stir. Let the stew rest for 3–4 minutes. Serve hot with rice.
Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium heat. Freezes well for up to 3 months in freezer-safe containers.
Yes, boneless skinless breasts or thighs work, but bone-in cuts (thighs and drumsticks) provide richer flavor and better texture after simmering. Reduce cooking time by 5–10 minutes if using boneless pieces.
It has moderate to medium heat from both gochujang and gochugaru. Start with 2 tbsp gochugaru and add more to taste. Gochujang contributes depth rather than intense spice.
Yes, it reheats beautifully and tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Dashima (dried kelp) adds umami and broth depth. You can omit it, but the stew will be less flavorful. Kombu is an acceptable substitute.
Yukon Gold holds its shape well during long simmering. Russet potatoes are also acceptable but may break down slightly; avoid waxy potatoes like red or fingerling.
