Dakbokkeumtang is one of my comfort food from Korea!
It’s very hearty, warm feeling & aways brings me a great memories of family & friends!
Dakbokkeumtang is Korean spicy chicken stew with simple vegetables such as potato, carrot and onion. The dish has all simple western style ingredients but the seasoning is totally different. So it is a great way to try new flavor with familiar ingredients with you! 😀
Dakbokkeumtang used to called by Dakdoritang.
Korea changed the dish’s name because ‘dak’ means chicken in Korean and ‘dori’ also means chicken in Japanese. We figured that the name doesn’t make sense at all as Korean gramma so the dish’s name is Dakbokkeumtang now on.
We normally serve this dakbokkeumtang with warm cooked rice, kimchi and more other side dishes.
For me, kimchi is all I need as a side for this delicious Dakbokkeumtang!
Dakbokeumtang, rice and kimchi, I’m set! lol
I hope you guys enjoy my recipe and please try it before the weather get too hot for your family, friends and even for yourself!!Print
Dakbokkeumtang – Korean Spicy Chicken Stew
- Total Time: 1 hour
- Yield: 6 1x
- 4 lb. whole chicken, cut into 11 pieces with bone in and skin on
- 1 lb yukon gold potatoes, peel, halved or quartered (approximately 3 potatoes)
- 1/2 lb carrot, peel, cut into nice big chunks (approximately 3–4 carrots)
- 1 1/2 lb onion, cut into nice big chunks (approximately 2 onions)
- 8 cloves garlic, chopped
- 3 Tbs Gochujang, Korean red pepper paste
- 2 Tbs soy sauce
- 1 Tbs Gochugaru, Korean red pepper flakes (Optional)
- 1 Tbs sugar or honey
- 2 Tbs rice wine
- 1 Tbs sesame oil
- 1 tsp sesame seeds, plus for garnish
- 4 green onions, sliced into 2 inch long pieces
- Bring enough water to boil to blench chicken in a large dutch oven or thick bottom pot; add chicken into boiling water, bring back to boil, about 5 to 10 minutes.
- Drain chicken into a strainer and rinse pot quickly. Rinse chicken under cold water and place back to pot.
- Add potato, carrot, onion and garlic into pot.
- In a small mixing bowl, combine gochujang and next 6 ingredients. Add combined sauce into pot and toss everything together until chicken and vegetables are evenly coated with sauce. Cover, bring it to boil over medium high heat. Stirring frequently.
- When it starts boil, reduce heat to medium and simmer for 40 minutes, stirring frequently for first 20 minutes of simmering to prevent burn bottom of pot.
- Stir in green onion and remove from heat.
- Transfer to a serving plate, garnish with some more sesame seeds. Serve with warm cooked rice, kimchi and other your favorite side dishes! Enjoy!!
- Cook Time: 1 hour
Have you ever tried this in a slow cooker or instant pot? This looks delicious…thanks for another winner!
I never have, but I think it’s possible. Any bone-in chicken recipes for slow cooker recipe cooking time and temperature would work I think! 🙂
I don’t think I have rice wine available in my area. Can I skip it? Or what should I just use instead of rice wine? 🙁
You can skip and use water instead.
Nice. Can u also share reciept of 감자탕?
Hi Sava, I made 감자탕 a long ago, so I only have video recipe. https://youtu.be/apT5skc5bnE
I’m planing on making new video recipe along with written recipe on my website, but hope this helps for now!
Can I substitute anything for the Gochugaru; for example red pepper flakes?
You can, but the look won’t be same. Gochugaru give a lot of heat and the color same time. In my experience, red pepper flakes doesn’t give the color any near… But for this recipe, most of color coming from Gochujang, you can use either red pepper flakes or cayenne pepper for extra kick. 🙂
Can russet potatoes be used instead of Yukon Gold?
you can use russet.
Oh my gosh ! Made this today for my family and it was so good ! Ate it with kimchi and like what what you said everything worked so well ! Even my 4 year old couldn’t stop eating it although she has to drink lots of water, haha ! .. I omitted red pepper flakes as difficult to find it here in UK but still tasted so delicious ! Thank you so much ! This will be on regular rotation especially in cold weather !
OMG, Nelida! Your 4year old can handle spicy food for REAL!!! So happy to hear that you enjoyed delicious Dkbokkeumtang with your family!!
I made this tonight and it was so good!!! I’ve tried a different recipe before but it wasn’t great and was missing depth of flavor. This recipe definitely hit the spot and will be my new go-to! However, the sauce ended up burning in the bottom of my Dutch oven even though I stirred frequently for the first 20 minutes, so sadly there was barely any stew at the end. How do I prevent this from happening next time?
So happy to hear that Jenny!!! Next time, maybe add 1/4 cup of water- that will definitely help!
Can you send me the recipe of cucumber salad that you were making chicken stew? I will try the stew soon. Thank you, Cara
We have had this FOUR times already and I’m making it again in two batches for Sunday dinner! It’s sweet from the carrots and onions and spicey from the sauce and it’s so hearty! Omg I can’t explain the flavors except for phenomenal OMG. I can’t stop eating it lol! We had this two times in one week then the week after. Thank you so much! It’s incredibly delicious
I made this today and added a little homemade chicken stock to make it more like a soup. The flavor of this was amazing and I’m definitely going to make it again. Thank you Seonkyoung!
I did not like this recipe. It lacks the broth usually found with this dish. The chicken/seasoning was also bland. I typically add water and a lot more gochujang and gochugaru but have always wanted to try one one of your recipes. Sadly, as a half Korean who lived in Korea for 12 years, I was very disappointed.
Hi your recipe says rice wine, do you mean rice wine vinegar or mirin?
Any types of rice wine, for example sake, Japanese Rice wine.
Hi Seonkyoung, since I am a Muslim, can I use anything else besides rice wine?