Dakdoritang (닭도리탕) Chicken Stew

Dakdoritang (닭도리탕) – Korean chicken stew.

Dakdoritang (닭도리탕)

Dakdoritang (닭도리탕)

Although it is a stew, my wife tends to make it a little more “soupy.” As with most Korean food, there is no shortage of variants. The closest recipe I have found is this one from Trifood.com

Dakdoritang is a traditional braised chicken dish that is full of spices and flavors which is known to be quite spicy in taste. Succulent chicken pieces such as thighs, breasts and/or drumsticks are simmered in a base soup where the meat tends to fall off the bones. It is marinated with hot pepper and soy sauce, containing assortments of vegetables such as green & red chili peppers, potatoes, onions and carrots. Some may include jalapeños to this dish in addition to gochujang (red chili pepper paste) in addition to gochugaru (red chili pepper flakes) which will surely wake up your taste buds. As it can get quite spicy, be sure to eat plenty of steamed rice to offset the heat.


  • 3 pounds bone-in chicken parts, cut into small pieces (excess fat removed)
  • 1-2 jalapenos (optional)***
  • 2 tbsp minced garlic
  • 2 tbsp Gochujang (red chili pepper paste)
  • 2 tbsp Gochugaru (red chili pepper flakes)
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 2 tsp sesame oil
  • 2 green onions
  • 1 tbsp ginger
  • 2 cups water
  • Salt and pepper


  1. Peel potatoes and cut them into eight pieces (cut each potato in half and then cut each half into four quarters).
  2. Cut onions the same way as the potatoes.
  3. Peel carrot and cut it into lengths about the same size as its width. Cut each slice into four quarters.
  4. Slice jalapeño (julienne), if desired.
  5. In a heavy pot, combine all ingredients except green onions.
  6. Cover and cook for 30-40 minutes over a medium flame.
  7. Sprinkle salt and pepper to taste.
  8. Chop and add green onions to simmer for 5 additional minutes.
  9. Serve hot with rice.

***Note: This recipe uses jalapeños. First, I would not consider peppers optional. Second, jalapeños have a distinctly different flavor than the hot peppers (gochu, 고추) which are normally used in Korean cooking.

What you really want to use are these:

gochu 고추 - Korean hot peppers

gochu 고추 – Korean hot peppers

GO-CHU (고추), meaning pepper in Korean, is one of the more popular fresh hot peppers found in Korean markets or at home gardens. Fresh green peppers, 5-6 inches in length and half an inch in diameter with medium thick skin are mild to hot and well flavored. If enjoyed solely by itself, gochujang, dwenjang and and/or ssamjang can be used as its dipping sauce.

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