Korean Spicy Chicken Stew Recipe or Daktoritang
Korean spicy chicken stew (닭도리탕 or 닭볶음탕) is a hearty and delicious meal to have any time! Enjoy with a side of rice. Try the recipe!
Jump to Recipe
This was one of my favorite Korean dishes growing up, and still is! My mom frequently made it and we enjoyed it over the next 2-3 days, refrigerated.
It’s a simple spicy and a mildly sweet dish to make. The sauce is what makes the dish come to life.
Pro Tips
Sauce
If unsure of the sauce, just add 1/4 cup of everything. The primary ingredients for the sauce are:
- Gochujang or Korean pepper paste
- Gochugaru or Korean red pepper flakes
- Sugar
- Soy sauce
- Garlic
Type of Chicken to Use
Drumsticks are the best to use but can use chicken thighs.
Other Tips
- When cooking, stir and rotate the chicken often to prevent burning
- Pour the sauce over the chicken time to time to marinate the flavor
- Add sugar in the water to add a bit more sweetness to the dish
How To Eat It
Enjoy it with a side of rice, especially with the flavorful sauce! I get a bit of sauce on the rice and eat it with the chicken. It’s so good!
Try the recipe and enjoy!
Korean Spicy Chicken Stew or Dak Tori Tang
A delicious and flavorful spicy sweet chicken stew recipe
Ingredients
- 4-5 lbs Chicken drumsticks or thighs
- 2 1/2 – 2 3/4 cups Water
- 3 green onions, chopped
- 1 onion, roughly chopped
- 1 large carrot, rougly chopped or 2 medium-sized carrots
- 1 potato peeled and chopped
- 2 tbsp minced garlic
- 2 tbsp gochujang or Korean red pepper paste
- 1/3 cup gochugaru or Korean red pepper flakes (course)
- 1 tbsp gochugaru or Korean red pepper flakes (powder) Can add 1 more tbsp if you don't have the powder version
- 1/3 cup soy sauce
- 1-2 tbsp sugar start out with 1 tbsp and add more if needed
- 1 Green peppers, chopped
Instructions
- Optional: Boil the chicken for 2 minutes to remove any excess residue and smell
- In a shallow pot, add the chicken and water on medium heat4-5 lbs Chicken drumsticks or thighs, 2 1/2 – 2 3/4 cups Water
- Add chopped onions, minced garlic, potatoes, and carrots. Boil for 20 minutes with lid on1 onion, roughly chopped, 1 large carrot, rougly chopped, 2 tbsp minced garlic, 1 potato peeled and chopped
- In a bowl, mix gochujang, gochugaru, sugar, and soy sauce2 tbsp gochujang or Korean red pepper paste, 1/3 cup gochugaru or Korean red pepper flakes (course), 1 tbsp gochugaru or Korean red pepper flakes (powder), 1-2 tbsp sugar, 1/3 cup soy sauce
- Add the sauce in the pot and mix with water. Spoon the liquid over the chicken
- Add chopped green peppers1 Green peppers, chopped
- Cook for another 14 mintues with lid on, or until chicken is fully cooked
- Stir occasionally to prevent the bottom from burning
- Top it off with green onions3 green onions, chopped
