Easy Dakdoritang (Spicy Korean Chicken Stew)

If you’ve never had Dakdoritang, get ready to discover one of Korea’s most beloved comfort foods. This hearty, spicy chicken stew combines juicy, bone-in chicken pieces with tender potatoes and carrots, all simmered in a rich, chili-infused broth that’s equal parts savory, spicy, and slightly sweet. It’s traditionally served with a bowl of steamed rice to soak up every last bit of sauce—and trust me, you won’t want to leave a drop behind.

This version is an Easy Dakdoritang, designed to give you all the flavor of the classic dish in just 30 minutes. Perfect for busy weeknights, meal prep, or whenever you’re craving something cozy and deeply satisfying, this stew comes together in one pot with minimal prep and maximum payoff.

Why You’ll Love This Easy Dakdoritang

• Bold, spicy-sweet Korean flavors
• Quick 30-minute cooking time
• Made in one pot for easy cleanup
• Rich, warming, and satisfying
• Perfect over rice for a complete meal
• Great for batch cooking or leftovers

Ingredients

This recipe makes 4 servings and uses accessible, pantry-friendly ingredients that deliver authentic Korean flavor:

• 2 lb chicken (bone-in, skin-on preferred – thighs and drumsticks work best)
• 1 medium onion, cut into chunks
• 3 potatoes (approx. 500g), peeled and cut into large chunks
• ¼ carrot (approx. 100g), cut into chunks
• 2 ½ cups water (anchovy stock, dashi, or rice water for added flavor)
• 2 green onions, chopped
• 1 green chili pepper, chopped

For the Sauce:

• 2 tablespoons gochugaru (Korean chili flakes), or to taste
• 4 tablespoons soy sauce
• 4 garlic cloves, minced
• 1 ½ tablespoons honey (or sugar)
• 3 tablespoons gochujang (Korean chili paste)
• ¼ teaspoon black pepper

Instructions

Step 1: Prepare the Sauce and Ingredients

Start by combining all sauce ingredients in a small bowl—gochugaru, soy sauce, garlic, honey or sugar, gochujang, and black pepper. Stir well until fully mixed.

Chop the onion, potatoes, carrot, green onions, and chili pepper. If using bone-in chicken, make a few slits in the skin to help the flavor soak in faster during cooking.

Step 2: Start the Stew

Place the chicken and onions into a large pot or Dutch oven. Pour the prepared sauce over the chicken and toss to coat evenly. Sauté over medium heat for about 2 minutes to sear the chicken slightly and allow the sauce to begin caramelizing.

Add the water (or your chosen stock) to the pot and stir to combine. Cover and let it cook for about 10 minutes, stirring occasionally so nothing sticks to the bottom.

Step 3: Simmer with Vegetables

After the initial 10 minutes, add in the potatoes and carrots. These will absorb the rich chili sauce and become wonderfully tender. Reduce the heat to low, cover the pot, and let it simmer for another 20 minutes. Stir occasionally, checking the potatoes for doneness.

By the end of cooking, the sauce should be thick and glossy, coating each piece of chicken and vegetable beautifully.

Step 4: Finish with Fresh Garnish

Just before serving, stir in the chopped green onions and green chili pepper. This freshens up the dish and adds a pop of color and heat.

Step 5: Serve

Ladle the stew into bowls and serve piping hot with freshly steamed white rice. The rice helps mellow the heat and soaks up all the rich broth, making each bite perfect.

Recipe Tips

• Use bone-in chicken: This adds more depth to the broth and keeps the meat tender and juicy.
• Control the heat: Add more or less gochugaru depending on your spice tolerance. For extra spicy, use a spicy green chili like Cheongyang.
• Stock options: Anchovy stock or dashi gives the stew a traditional umami depth, but water works in a pinch.
• Make it ahead: Dakdoritang tastes even better the next day after the flavors meld—perfect for meal prep.
• Vegetable swap: You can add zucchini, mushrooms, or bell peppers if you’d like more veggies.

Variations

• Boneless version: Use boneless chicken thighs or breast for quicker prep and easier eating.
• Vegan option: Substitute chicken with tofu or seitan, and use a vegetable broth instead of anchovy stock.
• Noodle swap: Serve over Korean glass noodles instead of rice for a fun twist.
• Rich finish: Stir in a spoonful of sesame oil at the end for a nutty aroma.

Why It’s Great Year-Round

This spicy Korean chicken stew is warming and cozy, making it ideal for chilly nights. But it’s also light enough for warmer weather thanks to its broth-based sauce and veggie-packed structure. The customizable spice level also means you can adapt it based on the season or your mood.

Whether it’s a cold winter evening or a breezy summer night, Easy Dakdoritang hits the spot.

Final Thoughts

There’s something comforting about a bubbling pot of stew on the stove—and when that stew is Dakdoritang, it’s not just dinner, it’s an experience. Spicy, savory, and rich, this dish delivers layers of flavor in just 30 minutes with ingredients that are easy to find but incredibly rewarding.

Whether you’re new to Korean cooking or looking for an easy weeknight dinner to spice things up, this Easy Dakdoritang is a must-try. It’s fast, flavorful, and deeply comforting—the kind of dish you’ll come back to again and again.

So grab your pot, gather your ingredients, and bring the taste of Korea to your kitchen tonight.

The Goods

Easy Dakdoritang (Spicy Korean Chicken Stew)

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Make this spicy and savory Easy Dakdoritang in just 30 minutes. Korean comfort food with gochujang, potatoes, and tender chicken.

Course Chicken, Dinner, Lunch, Main Course

Cuisine korean

Recipes

• 2 lb chicken bone-in, skin-on preferred – thighs and drumsticks work best
• 1 medium onion cut into chunks
• 3 potatoes approx. 500g, peeled and cut into large chunks
• ¼ carrot approx. 100g, cut into chunks
• 2 ½ cups water anchovy stock, dashi, or rice water for added flavor
• 2 green onions chopped
• 1 green chili pepper chopped

For the Sauce:

• 2 tablespoons gochugaru Korean chili flakes, or to taste
• 4 tablespoons soy sauce
• 4 garlic cloves minced
• 1 ½ tablespoons honey or sugar
• 3 tablespoons gochujang Korean chili paste
• ¼ teaspoon black pepper

Instructions

Step 1: Prepare the Sauce and Ingredients

• Start by combining all sauce ingredients in a small bowl—gochugaru, soy sauce, garlic, honey or sugar, gochujang, and black pepper. Stir well until fully mixed.
• Chop the onion, potatoes, carrot, green onions, and chili pepper. If using bone-in chicken, make a few slits in the skin to help the flavor soak in faster during cooking.

Step 2: Start the Stew

• Place the chicken and onions into a large pot or Dutch oven. Pour the prepared sauce over the chicken and toss to coat evenly. Sauté over medium heat for about 2 minutes to sear the chicken slightly and allow the sauce to begin caramelizing.
• Add the water (or your chosen stock) to the pot and stir to combine. Cover and let it cook for about 10 minutes, stirring occasionally so nothing sticks to the bottom.

Step 3: Simmer with Vegetables

• After the initial 10 minutes, add in the potatoes and carrots. These will absorb the rich chili sauce and become wonderfully tender. Reduce the heat to low, cover the pot, and let it simmer for another 20 minutes. Stir occasionally, checking the potatoes for doneness.
• By the end of cooking, the sauce should be thick and glossy, coating each piece of chicken and vegetable beautifully.

Step 4: Finish with Fresh Garnish

• Just before serving, stir in the chopped green onions and green chili pepper. This freshens up the dish and adds a pop of color and heat.

Step 5: Serve

• Ladle the stew into bowls and serve piping hot with freshly steamed white rice. The rice helps mellow the heat and soaks up all the rich broth, making each bite perfect.