Spicy Korean Braised Chicken Stew (Dakdoritang)

Recipe Overview & Cooking Metrics

Equipment Needed

• 5-quart heavy Dutch oven or braiser with lid
• Small mixing bowl and whisk
• Wooden spatula
• Digital probe meat thermometer

Ingredients

• 2 pounds bone-in or boneless chicken thighs, cut into large 2-inch chunks
• 2 large Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
• 2 medium carrots, cut into 1-inch roll-cut pieces
• 1 large yellow onion, sliced into thick wedges
• 3 cups rich chicken bone broth
• 3 tablespoons Korean red chili paste (gochujang)
• 2 tablespoons Korean red chili pepper flakes (gochugaru)
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar or honey
• 5 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon toasted sesame oil
• 2 green scallions, sliced, and cooked white rice for serving

Step-by-Step Cooking Instructions

1. In a small mixing bowl, whisk together gochujang, gochugaru, soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil to create the braising sauce.
2. Place a 5-quart Dutch oven over medium-high heat. Add 1 tablespoon oil and sear chicken thigh chunks for 4 to 5 minutes until lightly browned.
3. Add prepared braising sauce over chicken. Stir with wooden spatula for 60 seconds until fragrant.
4. Pour in 3 cups chicken bone broth, scraping up any fond from bottom of the pot. Bring to a rolling boil.
5. Add potato chunks, carrots, and sliced onion wedges into the stew. Reduce heat to medium-low, cover with lid, and simmer for 25 minutes.
6. Remove lid and simmer uncovered for 10 additional minutes, allowing broth to reduce into a glossy, fiery gravy while potatoes turn meltingly fork-tender.
7. Verify chicken thighs reach 175°F (79°C) for tender, juicy texture.
8. Remove from heat and garnish with sliced scallions. Serve steaming hot in deep bowls alongside bowls of fluffy short-grain rice.

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Frequently Asked Questions