Slow-Cooker Dakdori Tang

By Sarah DiGregorio

Updated Feb. 2, 2023

Slow-Cooker Dakdori Tang
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 hours and 10 minutes
Rating
4(480)
Comments
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Dakdori tang, sometimes called dakbokkeum-tang, is a homey Korean chicken stew that adapts beautifully to the slow cooker. Most traditional recipes combine the ingredients in a pot and let them bubble, with no sauté step — similar to a one-pot, slow-cooker braise. Here, the dish is cooked on high, and the heat caramelizes the gochujang, a fermented red chile paste. The use of skin-on chicken is customary, and results in a rich broth with a layer of very delicious spiced chicken fat. If you prefer a leaner broth, you can remove the skin from some or all of the chicken parts before starting.

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Ingredients

Yield:4 to 6 servings
  • 1pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1½-inch chunks
  • 1pound carrots (about 4 large carrots), peeled and sliced into 1 to 1½-inch chunks 
  • 10garlic cloves, smashed and roughly chopped
  • 1yellow or red onion, roughly chopped
  • 1long green Korean chile (cheong-gochu), stemmed and thickly sliced, (or 1 jalapeño, stemmed, seeded and thickly sliced)
  • ½cup gochujang 
  • ¼cup soy sauce 
  • 3tablespoons gochugaru (see Tip)
  • 2tablespoons minced fresh ginger (from about 2 inches ginger root)
  • 2tablespoons granulated sugar
  • 2teaspoons sesame oil 
  • 3¼pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)
  • Cooked rice, for serving
  • 4scallions, sliced
  • Sesame seeds, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

617 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 48 grams protein; 1719 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 6- to 8-quart slow cooker combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar and sesame oil. Mix well with a spatula to evenly distribute the seasoning on all ingredients. Add the chicken and mix to coat.

  2. Step 2

    Cook until the vegetables and chicken are tender, 4 to 5 hours on high. The stew will hold well on warm after the cook time has elapsed.

  3. Step 3

    Serve the stew in bowls over rice topped with scallions and sesame seeds.

Tip
  • Gochugaru is available at many East Asian groceries, as well as many supermarkets and online. If you don’t have it, substitute 1 tablespoon good-quality sweet paprika and 1 teaspoon dried red-pepper flakes.

Ratings

4 out of 5
480 user ratings
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Comments

Beans20

Could I cook over a wood fire in a tin can?

Lisa

Could I use a a Dutch oven and simmer?

Prakash Nadkarni

RE: Instant Pot Many Instant-Pot knock-offs have a "Slow Cooker" setting. But if you want to use pressure, limit yourself to 5-6 minutes pressure with natural release. The mixture cooks during the warming up and the cooling down. (Chicken cooks very fast: I once made the mistake of using a 10-minute setting for a cacciatore, which cooked it to mush.)

Tara M.

Made this using chicken thighs cut into chunks. Used honey instead of sugar. Reduced the amount of garlic a bit. Absolutely delicious.

disappointed

Either the cook length was too long or my crock pot runs hotter than most, either way this was unfortunately a mush with bones in it when I got home to check the results. It was my first time using Gochujang and personally I feel this recipie uses WAY too much for my taste. Maybe I'll try the other almost identical recipe a try, I had high hopes for this.

Valk

Excellent just as written, very easy to put together - and the house smelled wonderful all day! Everyone loves it, we'll have left overs, and I'll add this to my slow cooker rotation. Wonder how leftovers would freeze...

Valk

Freezes well. FYI- made a large batch of the Dakdori tang, and my dinner portions froze and reheated beautifully!!!

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