Korean Chicken Stew – Dakdoritang

Korean Chicken Stew – Dakdoritang

Dakdoritang is a Spicy Korean Chicken Stew dish. It is full of intense flavors from gochujang and gochugaru and its stewy qualities make it a wonderful dish for meal prepping. Filled with potatoes, carrots, celery, and chicken and served with rice this stew is something you’ll find yourself wanting to make often
PREP TIME
15 Minutes
COOK TIME
45 Minutes

Per Serving – Makes 6

520 Calories

60g C | 33g P | 15g F

How to Make Korean Chicken Stew – Dakdoritang

Need a version with more or less calories? Try this Weight Loss Friendly Version or this Weight Gain Friendly Version.

Korean Chicken Stew – Dakdoritang

4.92 from 25 votes
Course: Main Dish
Cuisine: Asian, Korean, meal prep
Keyword: chicken, freezer friendly, meal prep
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 520kcal
Dakdoritang is a Spicy Korean Chicken Stew dish. It is full of intense flavors from gochujang and gochugaru and its stewy qualities make it a wonderful dish for meal prepping. Filled with potatoes, carrots, celery, and chicken and served with rice this stew is something you'll find yourself wanting to make often
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Ingredients

For the Rice

For the Stew

  • 2 lbs (908 g) boneless skinless chicken thighs
  • ½ lb (227 g) celery
  • ½ lb (227 g) carrots
  • 1 lbs (454 g) russet potatoes
  • 2 tbsp (30 g) minced ginger
  • 1 tbsp (15 g) minced garlic
  • 1 bunch (50 g) green onions
  • cups (360 g) chicken stock
  • 2 tbsp (30 g) oil

For the Sauce

Instructions

For the Rice

  • Cook enough rice to have cups of cooked rice. 1 cup of dry rice will yield about 2-3 cups of cooked rice depending on what kind you use.

For the Stew

  • Start by washing cutting all of your vegetables.
  • Slice the green onions and separate out the whites and green tops. You will use the tops for garnishing the final dish.
  • Cut the carrots, celery, and potatoes into a large dice. I cut the celery and the carrots down the center to halve it then cut it on a bias into smaller pieces. The potatoes get cut into cubes of about ½ inch in size. You can peel them or leave them as they are.
  • Season your chicken lightly with salt and pepper.
  • In a large stock pot over medium high heat, add some oil and the scallions, carrots, potatoes, celery, and ginger. Season lightly with salt and cook for 5-7 minutes to allow the flavors to develop. Add in the garlic and stir.
  • Make some room in the bottom of the pot (there won't be much room, do your best) and add in the chicken to get some browning. Cook it for 3-4 minutes. Flipping over when ready.
  • While the vegetables and chicken are cooking you can prepare your sauce. Mix together the soy sauce, honey, gochujang, and gochugaru. These are Korean ingredients. I get them at Whole Foods, you may be able to find them at your regular store and certainly at your local asian grocer. If you don't love spicy food, add less gochugaru. If you can't find gochugaru you can substitute ground chili powder (the one that is just ground chili, not the chili powder mixture with cumin etc.)
  • Pour the sauce over the meat and vegetables and stir. Pour the chicken stock over the top and mix.
  • Cover the pot and reduce the heat to medium low. Simmer with the lid on for 20 minutes.
  • While stewing, you can plate up your rice into your containers. Each container gets ¾ cup of rice.
  • After 20 minutes, remove the lid, stir the contents of the pot and taste. Season with salt and pepper to taste. When I made this recipe I used chicken bone broth which is a tad bit thicker than regular stock. The starch from the potatoes should help to thicken the sauce. If you still have a very watery consistency, you can either add a small amount of a cornstarch slurry or allow the pot to boil with the lid off to boil off some of the water.

Plating

  • This recipe makes 6 servings. Each dish gets ¾ cup of rice and you can divide the stew evenly between the 6 containers. Top each dish with the chopped green onions.

Nutrition

Calories: 520kcal | Carbohydrates: 63g | Protein: 33g | Fat: 15g

NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
379.4g
Protein
196.5g
Fat
90.8g
Calories
3120.8 cals

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This Post Has 14 Comments

  1. Lorraine Adams

    5 stars
    Made this and also threw in some zucchini that needed to be used. Flavorful, with just enough heat from the gochugaru!

  2. Jeffrey Toby

    I believe the recipes for weight loss/gain are under incorrect tabs. The weight gain shows 441 kcal per 6 servings and 727 kcal per 6 servings for weight loss.

  3. Faith Panek

    5 stars
    Super easy to make and lots of flavour. Will definitely make this one again!

  4. Ryan

    5 stars
    I been making you recipes for dinner for like a month now and this one just took top spot from deconstructed big Mac ( use thousand Walden farms to save on some cals from sauce )I love this one made it in my instapot sauté everything and then stew mode for 20 mins with venting 💪🏼👍🏼🤟🏼🙏🏼👊🏼🤘🏼⭕️

  5. Victor

    5 stars
    OK folks, I’m Korean, so believe me when I say this recipe is legit! I’ve never made dakdoritang (sometimes called dakbokumtang) myself before this, but I’ve had it countless times both at home (mom’s recipe TM) and at restaurants. I know what it’s supposed to taste like, and this is it. Sure, if you order this dish at a Korean restaurant in Korea, it’s likely to be served a little spicier than this and some of the vegetable ingredients may vary; but this recipe is for meal prepping, and I think it is just right. Make this if you like Korean flavors!

  6. Jon

    Can you prepare this in a instapot over like an afternoon while you’re away from the house?

    1. Josh Cortis

      Probably. I don’t use the Instapot though so i don’t know

  7. Demetris

    5 stars
    First off, thank you for introducing me to the God among all sauces known as Gonchujang. I took a taste of it after buying a bottle and it ignited all of my taste sensors at once. With that said, this stew is amazing. I have a feeling that I will be coming back to this recipe time and time again.

  8. Alex

    Wondering if the potatoes in this dish could be swapped with something else? Say zucchini or cauliflower?

    I realize that is a completely different texture and taste, but I’m hoping to minimize the starchy potatoes as I struggle with foods that have a high glycemic load. (I also swap the white rice to brown). Thank you!

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