Spicy Korean Chicken & Potato Stew (Dakdoritang)

February 1, 2019

Test Kitchen-Approved

Author Notes:

Dakdoritang is hot, spicy, and bold like my mother, but also sweet (from the gochujang and carrots). Love is not an ingredient here according to the FDA, but time is. It's crazy to me that in just 40 minutes, you can have a stew as penetrating with flavor as this one. After the fiery-red chicken, the potatoes are probably the best part, and the most comforting to eat. They almost fall apart in the broth and make it even thicker. Lastly, it's important to serve with fresh white rice—soft, fluffy relief from the heat—because is there anything better than starch on starch in the winter?

Eric Kim

Food52 Review: Featured in: This Spicy, One-Pot Chicken & Potato Stew Is a Blaze of Korean Comfort.The Editors

Serves: 4
Prep time: 5 min
Cook time: 35 min

Ingredients

  • 2 pounds chicken drumsticks
  • 1 1/3 cups water
  • 1/3 cup soy sauce
  • 1/4 cup gochugaru (red pepper powder)
  • 2 tablespoons gochujang
  • 2 tablespoons brown sugar
  • 8 cloves garlic, grated
  • 1 large onion, cut into 1-inch chunks
  • 1 large potato, cut into 1-inch chunks
  • 1 medium carrot, cut into 1-inch chunks
  • 1 jalapeño, thinly sliced (optional)
  • 1 tablespoon sesame oil
  • 4 scallions, sliced on the diagonal, for garnish (optional)
  • White rice, for serving
In This Recipe

Directions

  1. Bring a large pot of water to a boil and add the chicken, poaching for 5 minutes. It may not come up to a boil again (that’s fine!). Drain and rinse with cold sink water. Add back to the empty pot.
  2. In a small bowl, stir together the water, soy sauce, red pepper powder, gochujang, brown sugar, and garlic, and add to pot with the chicken. Bring to a boil, lower the heat to medium, and cook at a rolling simmer for 10 minutes.
  3. Add the onion, potato, carrot, and optional jalapeño and continue simmering for 20 more minutes, or until the chicken and vegetables are cooked through. Stir in the sesame oil.
  4. Garnish with scallions and serve with white rice.

More Great Recipes:
Stew|Korean|Chicken|Potato|One-Pot Wonders|Weeknight Cooking|Winter|Entree|Dinner

Reviews (19) Questions (1)

19 Reviews

Susanna February 16, 2019
Finally got around to making this last night. Superb even without the sesame oil, which I *knew* I had but couldn’t find (found it later, of course). The only thing that went slightly awry for me is that the potatoes weren’t as done as I would have liked. Guess I cut them too big, but no matter. There are leftovers to be warmed and sesame oil to be added!
 
Kristi February 15, 2019
The family LOVED this dish. I omitted the gochugaru since we have a four year old. I have leftovers in the fridge still, and I’m already thinking about when I can make this dish again!
 
Author Comment
Eric K. February 15, 2019
Aw. That makes me so happy, Kristi.
 
Kim M. February 11, 2019
Made this over the weekend, exactly as written, and it was absolutely delicious. A double-batch made lunch on Sunday plus a week's worth of meal prepped lunches for two.
 
Author Comment
Eric K. February 11, 2019
Amazing!
 
LH23 February 10, 2019
This looks amazing - like a spicier version of filipino adobo almost? Anyway, thank you so much for sharing your mom's riches with those of us who aren't fortunate enough to have gotten a Korean one!! <br />Speaking of which...if one happened to be in Atlanta sans Korean mom, do you have any recommendations? I'm from Oz/Cali and the couple I've tried have been awfully....white.
 
susan February 7, 2019
Reading this brought tears to my eyes. I lost my mother a year and a half ago. She was a wonderful cook, well known in our Trinidad community. Cooking was an all day, or so it seemed affair. I've spent countless hours cooking and video tapping our time in the kitchen. I can't tell you how many times (though I tried) I've heard her tell me "you are not a real Trinidadian" meaning I didn't do it right. She would sprinkle a bit of this & that and it would be wonderful. I miss those days. Cherish these moments with your mom.
 
CL February 7, 2019
Hi, Eric. Thank you for sharing this recipe. Just FYI, the correct/preferred term for the dish is "dak bokkeum tang." I'm sure you had no intention of offending anyone, but "dori" can be considered incorrect/offensive. I won't get into the history here, but you may wish to do some research for your own awareness.
 
Deana February 7, 2019
What love for your mother. What insight. Your storytelling is just as good as the dish sounds. I will definitely be making this dish. Happy New Year.
 
Susanna February 7, 2019
Sounds incredible. Was wondering about pressure cooking as well, as I just (finally) got an instant pot. I’m also wondering how it would be as a beef stew? Have you ever made it with beef? I’m thinking short ribs could be tasty.
 
BellaRasa February 7, 2019
I made this recipe in my Instant Pot last night and found it spicy and delicious. I added more carrots and 2 potato and served it over rice. Thanks for the recipe.
 
Author Comment
Eric K. February 7, 2019
Whoa, that's an amazing idea. Did you keep all the amounts the same? How long did you pressure-cook the chicken?
 
molls T. February 7, 2019
Would love the answers to this as well!
 
Carlos C. February 6, 2019
Potatoes and meat in a spicy stew with rice? That is like bait for any Peruvian. This sounds amazing.
 
John L. February 6, 2019
Sounds delicious. I've several types of gochugaru handy, each varying in coarseness of grind. Seems like 0.25cu of the finely ground gochugaru would impart a lot more heat than the coursely ground. Will try this with the coarser stuff first.
 
Kim M. February 5, 2019
1/4 CUP of red pepper powder? Is that a typo?
 
Author Comment
Eric K. February 5, 2019
Not a typo! Red pepper powder, not flakes.
 
Kim M. February 5, 2019
Got it, thank you Erik! This sounds amazing :D
 
Author Comment
Eric K. February 5, 2019
With that said, this is a very spicy dish, so feel free to adjust the pepper powder amount to your liking—and taste before you add any jalapeño! Good luck. :)