Dakdoritang is a Korean braised chicken stew made with bone-in chicken, potatoes, and gochugaru (red chili flakes) that delivers deep savory-spicy flavor. This recipe offers flexible cooking via slow cooker or stovetop.
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Prepare the vegetables by cutting up in big chunks.
Add 1.5 cups water to a large pot along with the chicken and the sauce (except the sesame oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally.
Stir in the vegetables (except the scallions). Cover, and cook for an additional 10 minutes, stirring occasionally.
Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 5 minutes. Stir in the scallions, optional chili pepper, sesame oil and sesame seeds right before turning off the heat.
Place the prepared chicken and vegetables (except the scallions) in the slow cooker. Add all the sauce ingredients (except the sesame oil and seeds). Stir well to coat the chicken and vegetables evenly.
Turn the slow cooker on high heat. Cover, and cook for about 4 hours. (You can cook on low heat if you’ll be out longer, about 6 hours). Stir in the scallions, sesame oil and sesame seeds. Skim off excess fat before serving, if desired.
Store cooled dakdoritang in an airtight container in the refrigerator for up to 4 days; reheat on stovetop over medium-low heat or microwave until steaming.
slow cooker (optional—stovetop alternative included) · Dutch oven or large braising pot (if using stovetop method)
Bone-in chicken is preferred because the bones add collagen and depth to the broth. Boneless thighs work but will cook faster and yield less flavorful sauce.
Heat level depends on gochugaru amount. Start with 2 tablespoons and taste at the end; add more for spicier results or reduce for milder flavor.
Slow cooker (6-8 hours) yields tender chicken with gentler texture; stovetop (30-40 minutes) is faster and allows better browning and sauce reduction.
Yes, it tastes better the next day as flavors deepen. Cool completely, refrigerate up to 4 days, and reheat gently on stovetop or microwave.
Gochugaru is essential for authentic flavor, but red pepper flakes or cayenne pepper can substitute in a pinch (use half the amount as they're hotter).
