Korean Spicy Braised Chicken Dakdoritang, or Korean Spicy Chicken Stew. The perfect recipe to make on a cold day. Spicy, flavorful and oh so delicious. Tender chicken, potatoes, carrots and more over white rice. So good!
It’s almost December here and we’ve already hit some cold days here in PA. Personally, I love the cold weather. I would much rather be cold and bundled up, than hot and sweating. In the cold weather, you can bundle up and wear layers, you can cuddle under a blanket, you can wear gloves, sweats and you can eat something hot and something that warms your whole body.
Korean Spicy Braised Chicken
That’s what I love about hot stews. It warms your entire body and they are just so good! This Korean Braised Chicken stew is so delicious and so easy to make! Be sure to read my recipe card completely before starting. I add some great tips and I guarantee you will love this! Also, it might look really spicy but it’s not. This was just the right level of heat. Not overly spicy but still flavorful and delicious. This recipe uses gochugaru and gochujang, two Korean food staples. I have some in my pantry, fridge and freezer (I store my gochugaru in the freezer!) at all times. If you try this recipe, please let me know what you think!
We love it so much!
Korean Spicy Braised Chicken Dakdoritang
- 3 tablespoons gochujang
- 3 tablespoons soy sauce
- 3 to 4 cloves garlic minced
- 1 tablespoon sugar*
- 1 tablespoon vegetable oil
- 3 tablespoons gochugaru
- 1.5 lbs. chicken thigh meat** bone-in, skin on
- 1 to 2 large onions cut into large chunks
- 3 cups water
- 2 to 3 large potatoes peeled and cut into large chunks
- 1 to 2 carrots peeled and cut into large chunks
- green chili peppers or jalapeños chopped
- green onions diced for garnish, or cut into 1-inch pieces
- Make the sauce: mix together the gochujang, soy sauce, minced garlic and sugar and set aside.
- Over at the stovetop, heat your Dutch oven, pot or braiser over medium high heat. Add the vegetable oil and the gochugaru and mix together for a few minutes until all the gochugaru is coated with the oil. Add in the chicken, skin side down. After a few minutes, add the onions, the gochujang sauce, and the water. All of the chicken should be just covered with the water. If you need to add more water, add more now. Turn the heat to high to bring everything to a boil. Lower the heat to medium and let everything cook for about 15 minutes.
- After 15 minutes or so, add in the potatoes, carrots, and the jalapeños and mix together so everything is covered and coated with the sauce. Cover with lid and let cook for another 12 to 15 minutes, or until the potatoes are fork tender.
- Check the potatoes, give everything another good mix and spoon some broth from the bottom of the pot and pour it over the top of the chicken and everything. Garnish with green onions and serve over hot rice. Enjoy!