Daktoritang is a delicious savory, spicy, and slightly sweet Korean chicken stew and is so simple to make. Just mix ingredients right in a pot, cover, and cook! It’s the e perfect dish for these colder days that are upon us.
I was first introduced to this dish by Maanghi-a very famous Korean food blogger and since then have tweaked the recipe to make it easier and fit my families tastes (just a little less spicy because I have young children).
The ingredients are very simple-if you do any Korean cooking at all you will definitely have them on hand!
For the protein it’s important to use bone in, skin on chicken pieces. I use a butchered whole chicken but using just chicken legs is also very popular.
The marinade is a mixture of guchujang (a Korean hot pepper paste), soy sauce, sugar, onions, garlic, ginger, salt, and black pepper.
Simply mix everything together (I mix it right in the pot) and then cook it on medium heat covered for 10 minutes. While that is cooking prepare your vegetables.
Peel and chop potatoes and carrots into large chunks and then add to the pot. Cut the carrots smaller than the potatoes so they cook at the same rate. Cover and simmer until the chicken is completely cooked through and the potatoes. I stick a large one with a fork to make sure it’s tender.
You may need to add a splash of water but if you follow this cooking method the chicken and vegetables should release their own juices and simmer in that!
Finish off the stew with sesame oil, sesame seeds, and green onions. Serve with fresh soft fluffy rice and enjoy!
This stew is so delicious served over a bed of rice and wonderfully warming on a cold day. The balance of savory, spicy, and sweet is perfect.
- 2 lbs chicken pieces of choice, skin on and bone in
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean pepper paste)*
- 1 tbsp sugar
- 8 cloves garlic, minced
- 1 tsp salt (more to taste)
- 1 tsp black pepper
- 1 onion, chopped
- 1/2 tsp ginger powder**
- Potatoes, peeled and chopped
- Carrots, peeled and chopped
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 2 green onions, cut
1. Mix chicken with soy sauce, gochujang, sugar, garlic, salt, black pepper, ginger, and onion in a pot
2. Cover pot and place one medium heat until it starts to simmer. Allow to simmer for 10 minutes
3. Add potatoes and carrots to pot and cover. Simmer, mixing every 5-10 minutes until vegetables are tender and chicken is cooked through-about 30 minutes
4. Add green onions, sesame oil, and sesame seeds to the pot and serve with freshly cooked rice. Enjoy!
*Add more gochujang if you want it spicy
**Fresh ginger is also fine