Korean Spicy Chicken Stew (Dakdori Tang)

Name: Korean Spicy Chicken Stew (Dakdori Tang)
Total time: 45 min
Yield: 6 servings
Cuisine: korean
Ingredients: 1/4 cup soy sauce; 2 tablespoons minced fresh ginger; 8 cloves garlic, minced; 1/4 cup gochujang; 3 tablespoons coarse gochugaru; 1 tablespoon fish sauce; 1 tablespoon granulated sugar; 1 whole chicken, cut into 8 pieces; 2 medium Yukon Gold potatoes, diced (4 cups), or 12 whole baby potatoes; 1 cup cubed moo radish kimchi; 2 Korean green chiles or 3 Serrano chiles, sliced 1/4 inch thick; 1 bunch scallions, white parts only, cut into 2-inch pieces

Recipe from Sohui Kim and Rachel Wharton

Adapted by Sara Bonisteel

Korean Spicy Chicken Stew (Dakdori Tang) — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: About 45 minutes
Rating: 4(688)
Comments: Read comments

This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything — chicken included — is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor. During the summer, Ms. Kim grills a few of the chicken pieces (see note) and tosses them into the sauce to braise with the sauce. The kimchi called for here is not cabbage kimchi, it is kkakdugi, sometimes listed as cubed radish kimchi or cubed moo radish kimchi, available at Korean grocery stores. —Sara Bonisteel

Featured in: The 19 Best Cookbooks of Fall 2018

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Ingredients

Yield:6 servings

¼cup soy sauce
2tablespoons minced fresh ginger
8cloves garlic, minced
¼cup gochujang
3tablespoons coarse gochugaru
1tablespoon fish sauce
1tablespoon granulated sugar
1whole chicken, cut into 8 pieces
2medium Yukon Gold potatoes, diced (4 cups), or 12 whole baby potatoes
1cup cubed moo radish kimchi
2Korean green chiles or 3 Serrano chiles, sliced ¼ inch thick
1bunch scallions, white parts only, cut into 2-inch pieces

Ingredient Substitution Guide

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Preparation

Step 1
Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.
Step 2
In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.
Step 3
Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.
Step 4
Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.

Tip

To grill chicken: Reserve a few pieces of chicken to grill and add the rest to the pot in step 2. While the other chicken, seasoning paste and water are simmering, lightly brush grill grates with oil and grill reserved chicken skin side down until dark brown and charred in spots, about 5 minutes. Reduce heat to medium and flip chicken pieces cook until nicely charred, another 5 minutes. Add the chicken pieces to the pot and allow to simmer until chicken is cooked through about 15 minutes. Continue with steps 3 and 4 above.

Ratings

4 out of 5

688 user ratings

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Comments

Susan6 years ago

My Korean mother uses plain moo or Korean radish, cut into large pieces. She does not use the moo radish kimchi. She also adds an onion cut into thick wedges to this dish. She places all the ingredients into a pressure cooker and cooks for 30 minutes. The radish, potato and onion needs to be cooked enough where they're nearly falling apart. This dish is wonderful comfort food.

Sonia Lo5 years ago

Just a quick note on the Korean - in case you choose to order it in a restaurant. Dak means Chicken and DoriTang is the way of cooking it. So DakDori is nonsensical. The dish is Dak DoriTang (Chicken, Stewed). This was my father’s go-to recipe for when I was sick and away at school or living overseas. Every time I had a cold, he would tell me how to make it and it was his way of expressing his love for me. My Mom’s version is spicy; my Dad’s is not but very flavourful. <3 <3 <3.

Myra6 years ago

US grocers carry Daikon radish, so you can easily make your own cubed radish kimchi - it does not need to ferment for a period of time to be "right." Maangchi has a good recipe: https://www.maangchi.com/recipe/kkakdugi Note that in the photos she is using Korean radish, which ranges from 'watermelon' to 'first-grader' in size. Most of us don't need that much, so a simple daikon will do. If you can't find Korean hot pepper locally, order online.

Rachel5 months ago

I have heard people say about gochujaru that it is more sweet than spicy, but after putting it full strength in this stew, I have discovered that is not true! :P It was extremely spicy for me and my husband. I even accidentally gave some to my ten month old daughter without tasting first and she was grabbing at her mouth! Poor girl. When I make it again, I'd probably lighten it up on the chilis, put more potato, and just use a pack of chicken breast/thighs precut instead of the whole chicken.

Wendy Evans1 year ago

Started with a quartered yellow onion, followed directions except, because I was preparing for less spice tolerant guests, I substituted 1 tablespoon of ssamjang for one of the 3 gochucharu. It was perfect, everyone loved it, I’ll try this again with full heat and chicken broth instead of water. I used the left over sauce over rotisserie chicken and rice a couple nights later. Delicious !

sonal1 year ago

Worked well with regular cabbage kimchi as well when I didn’t have radish kimchi. Tastes better with rice than on its own.

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