Korean Spicy Chicken Stew (Dakdoritang)
Dakdoritang is this perfect cold-weather stew where chicken drumsticks simmer with potatoes and carrots in a gochujang-based sauce until everything is fall-apart tender. Slashing the chicken deep helps the sauce penetrate, and that little bit of dwenjang (fermented soybean paste) adds this deep umami that makes it taste like it cooked all day.
Ingredients
For the Braising Sauce
- 4.5 tablespoons gochugaru Korean red pepper flakes
- 3 tablespoons gochujang Korean red pepper paste
- 4.5 tablespoons light brown sugar
- 1/3 cup low-sodium soy sauce
- 1.5 teaspoons dwenjang Korean fermented soybean paste
- 1 tablespoon Buldak spicy ramen sauce
- 1.5 teaspoons minced ginger
- 3 tablespoons minced garlic
- 3/4 cup diced onion
For the Stew
- 3 lbs bone-in chicken drumsticks
- 2 large russet potatoes cut into large chunks
- 2 large carrots cut into large chunks
- 2 serrano peppers sliced
- 2 cups chicken stock
- 1.5 teaspoons toasted sesame oil
- 1 teaspoon sesame seeds
- 3 green onions chopped
Instructions
- Mix gochugaru, gochujang, brown sugar, soy sauce, dwenjang, Buldak sauce, ginger, garlic, and onion in a large bowl.
- Cut 2-3 deep slashes in each chicken drumstick.
- Coat chicken thoroughly in sauce mixture.
- Transfer chicken and sauce to Dutch oven. Rinse bowl with stock and add to pot.
- Bring to boil over medium-high heat, cover, reduce to medium, cook 20 minutes, stirring occasionally.
- Add potatoes, carrots, and peppers. Cover and cook 15-20 minutes.
- Once potatoes are tender, add sesame oil and cook uncovered 5 minutes to thicken sauce.
- Garnish with sesame seeds and green onions.
- Serve with rice.
Notes
Stir occasionally to prevent sauce from burning. Vegetables should be mostly submerged in sauce while cooking.