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Korean Chicken and Vegetable Stew (Dakdoritang)

Korean Chicken and Vegetable Stew (Dakdoritang)

By Courtney HillFebruary 12, 2025

  • Makes
    4-6 servings
  • Cook Time
    1 hour
  • Rating

At Jeontong Nokdoo Bindaeddeok lunch stall in Seoul’s Pungmul Market, we tasted dakdoritang, a spicy chicken and vegetable stew, prepared by Mi-Ok Seo. Gochujang, a cornerstone of Korean cooking, is a fermented chili paste; be sure to purchase pure gochujang, commonly sold in red plastic tubs or glass jars. Gochugaru, or Korean chili flakes, have a vibrant red hue and do not contain seeds. If not available, use sweet paprika. Serve with steamed short-grain rice.

Tip

Don’t use a tall, narrow pot. The larger diameter of a Dutch oven allows for greater evaporation, which thickens the liquid and concentrates flavor.

Ingredients
  • 1¾-2

    pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces

  • 12

    ounces small Yukon Gold potatoes (about 1½ inches in diameter), unpeeled, halved

  • 10

    medium garlic cloves, minced

  • 3

    medium carrots, peeled and sliced ½ inch thick on the diagonal

  • 1

    medium yellow onion, cut into 1-inch pieces

  • ¼

    cup mirin

  • 3-4

    tablespoons gochujang (see headnote)

  • 2

    tablespoons soy sauce

  • 1½

    tablespoons gochugaru (Korean chili flakes) or sweet paprika (see headnote)

  • Kosher salt and ground black pepper

  • 1

    bunch scallions, cut into 1-inch lengths

  • Toasted sesame oil, to serve

  • Toasted sesame seeds, to serve

Step 1

In a large Dutch oven, stir together the chicken, potatoes, garlic, carrots, onion, mirin, gochujang, soy sauce, gochugaru, ½ teaspoon pepper and 3 cups water. Cover partially and bring to a simmer over medium-high, stirring occasionally. Reduce to medium and cook, stirring, until a skewer inserted into the potatoes and carrots meets no resistance and the cooking liquid is slightly reduced, 35 to 40 minutes.

Step 2

Off heat, stir in the scallions. Taste and season with salt and pepper. Serve drizzled with sesame oil and sprinkled with sesame seeds.

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