Dakdoritang is a traditional Korean one-pot chicken stew featuring bone-in chicken, potatoes, and carrots braised in a bold, spicy gochugaru-based broth. This rustic comfort dish delivers authentic Korean heat and flavor in a single vessel.
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In high heat, blanche the chicken for 2 minutes, then drain.
Place chicken back into the pot and add water. Bring this to a boil.
Once boiling, season the chicken with pepper flakes, pepper powder, pepper paste, soy sauce, corn syrup, sugar, garlic, ginger, mirin, oyster sauce, sesame oil, and black pepper. Mix this thoroughly and simmer for 15 minutes.
Meanwhile, prepare the vegetables.
Add the potatoes, carrots, onion, and jalapeño. Let it braise on medium-high heat for 25 minutes. Add the scallions in the last 5 minutes.
Occasionally stir the chicken to prevent sticking on the bottom and the sugar from burning. Baste the sauce in the chicken as well.
Once the chicken and potatoes are fork-tender and the sauce has thickened, it's done.
Serve with rice and enjoy!
Cool completely and refrigerate in an airtight container up to 3 days. Reheat on the stovetop over medium heat, stirring gently and adding water as needed to reach desired consistency.
Bone-in chicken (legs or thighs) is traditional and adds deeper flavor and collagen to the broth. Boneless chicken will cook faster (15-20 minutes) but produces a lighter stew.
Reduce gochugaru by half for mild heat, or add jalapeños gradually to taste. Remove jalapeño halves early if you prefer less lingering spice.
Coarse gochugaru (1.5 tbsp) adds texture and a slower spice release; fine gochugaru (1.5 tbsp) dissolves into the broth for a smoother, more uniform heat.
Yes. Cool and refrigerate up to 3 days; flavors deepen overnight. Reheat gently on stovetop over medium heat, adding water if the stew thickens.
The combination balances the spice and saltiness while adding body to the broth. Corn syrup contributes a subtle sweetness; sugar provides brightness.
