Dakdoritang Recipe

Dakdoritang is Korean comfort with a kick: chicken braised until tender in a bold, garlicky gochujang sauce, with potatoes that soak up every drop. Served family-style with rice, it is the kind of bubbling pot that gathers everyone around the table.

Prep time

20 mins

Cook time

40 mins

Total time

60 mins

Servings

4 servings

Calories

620

Ingredients

• 1 kg bone-in chicken pieces
• 3 potatoes, cubed
• 2 carrots, cut into chunks
• 1 onion, sliced
• 4 spring onions, cut into pieces
• 3 tablespoons gochujang
• 2 tablespoons gochugaru (Korean chilli flakes)
• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon sugar
• 5 garlic cloves, minced
• 1 teaspoon grated ginger
• 500 ml water or chicken stock
• 1 tablespoon sesame oil

Instructions

1. Mix the gochujang, gochugaru, soy sauce, rice wine, sugar, garlic and ginger into a paste.
2. Place the chicken, potatoes, carrots and onion in a large pot and coat with the paste.
3. Pour in the water or stock and bring to a boil over medium-high heat.
4. Reduce to a simmer, cover and cook for 30 minutes, stirring occasionally.
5. Uncover and simmer for 10 minutes more until the sauce thickens and glazes the chicken.
6. Stir in the spring onions and sesame oil.
7. Serve hot with steamed rice and kimchi.

Pro tips

• Bone-in chicken gives a richer sauce than boneless cuts.
• Adjust the gochugaru to your heat tolerance; start lower and add more.
• Cut the potatoes generously so they do not fall apart during braising.
• Leftover sauce is wonderful tossed with noodles the next day.

Frequently asked questions