One Pot Dakbokkeumtang: Spicy Korean Chicken Stew
I’m craving something spicy with chicken today, so let’s make a One Pot Spicy Korean Chicken Stew. It’s a hearty classic homemade Korean stew with chicken simmered in a spicy, savory gochujang broth. Accompanied with chunky vegetables like potato, carrots, and onions, this One Pot Dakbokkeumtang is the perfect cold weather stew paired with a bowl of rice to soak up all the delicious broth. This one pot meal will heat you up from the inside out!
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Cozy Korean Spicy Chicken Stew Best with Rice
Korean Spicy Chicken Stew is a classic chicken dish that’s cooked in a spicy gochujang sauce along with sturdy stewing vegetables such as potatoes, carrots, and onions. As it cooks, the vegetables stews down and thickens the sauce, making it perfect for spooning on top of a bowl of rice. This traditional Korean chicken dish is also called Dakbokkeumtang or Dakdoritang, and it’s one of the best one-pot meals for a cold day. With the steaming pot and spicy flavors, this chicken dinner heats you up both inside and out.
Sharing Cold Weather One Pot Meals Family Style
I spent this week building new routines and spending more time in the garden with my family. After watching “Hi Bye, Mama” with my mom all last night, I’m craving some spicy chicken stew. While my mom gardens with Dom outside, I decided to make some early cozy dinner with this dish.
I love serving this one-pot dinner at the center of the table so everyone can grab their own portions. There’s just something about one-pot dinners served family-style that makes me feel so connected and at home. Chatting around the table, sharing scoops of thick, saucy chicken makes me feel almost back to 100%.
What Chicken To Use For Spicy Chicken Stew
You can use any part of the chicken you prefer for this chicken stew. Since we’re stewing for a long time in sauce, it’s less likely for any part of the chicken to come out dry. Today i used drumsticks, because they have a firmer meat texture and fattier flavor. I also love using boneless thigh meat as well, but you really can use any part of the chicken.
Marinating meat is actually the easiest way to achieve flavorful, juicy meat in your cooking. It helps retain moisture and seasons the meat with the flavors of the marinade Since you’re using all the marinade in the sauce, you don’t have to let it marinade sit as long as other dishes.
What Makes The Perfect Spicy Savory Dakdoritang Sauce
This Dakdoritang seasoning is the perfect balance between spicy and savory. It’s made with 3 key condiments: Gochujang, Korean soy bean paste or Doenjang, and Gochugaru. The Korean Chili Paste doesn’t just add heat, but tons of umami soy bean flavor too. To adjust the level of spicy, you can decrease the amount of chili peppers and chili paste for a milder flavor.
You can find all 3 of these in your local Korean or Asian supermarket, or sometimes in the international aisle. Or, you can buy online on Amazon.
Dakdoritang Ingredients
- 2 pounds chicken drumsticks or any other parts of chicken
- 2 medium potatoes chopped
- 2 large onions chopped
- 1 large carrot sliced
- 1 jalapeño sliced
- 5-6 cloves garlic finely chopped
- 2 tablespoons Korean Red Chili Paste gochujang
- 1 tablespoon Korean soy bean paste doenjang
- 1 tablespoon Korean red chili flakes gochugaru
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 2-3 cups chicken stock or other stocks
How To Make Dakdoritang
- Marinate the chicken with onion, garlic, Korean red chili flakes, red chili paste, soybean paste, sugar, and black pepper.
- Add the marinated chicken and sauces into a pot, and add chicken stock.
- Bring it to a simmer, then put the lid on and cook for 20 minutes.
- Add carrots and potatoes, and mix well until the sauces cover the vegetables.
- Cook for another 20 minutes or until everything is tender.
Make more classic Korean dinner dishes at home!
One Pot Dakbokkeumtang: Spicy Korean Chicken Stew
By Tiffy Cooks
Ingredients
- 2 pounds chicken drumsticks or any other parts of chicken
- 2 medium potatoes chopped
- 2 large onions chopped
- 1 large carrot sliced
- 1 jalapeño sliced
- 5-6 cloves garlic finely chopped
- 2 tablespoons Korean Red Chili Paste gochujang
- 1 tablespoon Korean soy bean paste doenjang
- 1 tablespoon Korean red chili flakes gochugaru
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 2-3 cups chicken stock or other stocks
Instructions
- Marinate the chicken with onion, garlic, Korean red chili flakes, red chili paste, soybean paste, sugar, and black pepper.
- Add the marinated chicken and sauces into a pot, and add chicken stock.
- Bring it to a simmer, then put the lid on and cook for 20 minutes.
- Add carrots and potatoes, and mix well until the sauces cover the vegetables.
- Cook for another 20 minutes or until everything is tender. Serve with rice.
