Dakdoritang (Korean Spicy Chicken Stew)

Dakdoritang is Korea’s spicy chicken stew—tender bone-in chicken, potatoes, and carrots simmered in a bold gochujang broth. It’s cozy, hearty, and comes together in 50 minutes, perfect for a weeknight Korean comfort meal.

Korean cuisine knows how to do spicy stews—and Dakdoritang (닭도리탕), a spicy chicken stew also known as Dakbokkeumtang (닭볶음탕), is one you don’t want to miss. For me, it tastes like home: cozy, slightly fiery, and full of depth. The rich red sauce clings to every piece of chicken and soaks into the potatoes—comfort food with a kick.

I didn’t grow up eating it every week, but when this stew showed up on our dinner table, everyone leaned in a little closer. These days, it’s the dish I turn to when I want something hearty with a little heat.

The heat is there, of course—but it’s the kind that builds slowly, balanced by a savory-sweet broth layered with garlic, ginger. I finish mine with a quick kelp stock—it’s the little touch that adds deep, lingering flavor.

This dakdoritang recipe is simple enough for a weeknight, yet full of traditional Korean flavor. Everyone who’s tried it swears it’s the best chicken stew they’ve ever had—and I’m not one to argue.

When spicy chicken isn’t everyone’s idea of a good time, I make my Andong Jjimdak instead. It’s soy-braised, loaded with slippery sweet potato noodles, and just as good at making a pot of rice disappear.

Ingredients You’ll Need

No fancy ingredients here—just everyday chicken, vegetables, and a gochujang-forward sauce. A piece of dried sea kelp adds depth with a quick homemade stock— my secret for extra flavor.

How to Make Dakdoritang (Spicy Korean Chicken Stew)

This visual guide walks you through the key steps of the process. For exact measurements, timing, and full instructions, scroll to the recipe card at the end of the post.

Prefer using a pressure cooker like an Instant Pot? You can make Dakdoritang that way too—check the Notes section in the recipe card for a quick Instant Pot version.

Make a quick kelp stock by simmering dried sea kelp in water for 5 minutes. While that’s going, you can remove the chicken skin if you prefer a cleaner-tasting stew—paper towels help with this step.

Stir together the seasoning paste in a bowl. I usually go for a full amount of gochugaru, but feel free to tone it down if you prefer a gentler kick.

Add the chicken, onion, and carrot to a pot, then spoon the seasoning paste over the top. Pour in 2–3 cups of kelp stock, just enough to barely cover the ingredients. The exact amount depends on the size and depth of your pot.

You want enough liquid to create a stew with a rich, gravy-like broth that’s perfect for spooning over rice, not a thin soup or a thick sauce.

After 5 minutes, stir in the potatoes. Add the potatoes later so they don’t overcook while the chicken and carrots become tender. If they cook too long, they can break apart when you stir the stew and release starch, making the broth cloudy.

Lower the heat and simmer until everything is tender, about 20 minutes. Finish with green onion and chilies, simmering uncovered for a few more minutes to let the flavors come together.

Still in the mood for something spicy but with more broth to slurp? My Dakgaejang is a fiery shredded chicken soup that hits the spot. And when one bowl of comfort leads to another, you’ll find plenty more in my Korean soups and stews collection.

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