Korean · Main course · SAMPLE RECIPE
Dakdoritang · spicy chicken & potato stew
Bone-in chicken, potatoes, and carrots simmer in a red pepper and soy broth until tender. A generous, warming Korean stew for the middle of the table.
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A NOTE FROM THE KITCHEN
Also known as dakbokkeumtang.
This home version uses bone-in chicken thighs rather than a whole chicken cut into small pieces. The sauce combines gochujang and gochugaru, so the finished heat depends on the products you buy. Serve with separately prepared rice if you like.
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Dakdoritang · spicy chicken & potato stew
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BEHIND THE DISH · Korean spicy chicken cooking
Dakdoritang · spicy chicken & potato stewBeyond the plate.
Chicken and sturdy vegetables share a deeply colored red-pepper cooking liquid.
ORIGINS & EVOLUTION
Several names for a familiar dish.
Dakdoritang is also called dakbokkeumtang. Chicken, potatoes, carrots, and onion are familiar ingredients, braised together in a spicy sauce. Recipes differ in their pepper seasoning and in how much broth remains at the table.
CULTURAL CONTEXT
A pot for a shared meal.
The dish appears in both home cooking and restaurants. Chicken pieces make it easy to serve from one pot, while potatoes absorb the savory cooking liquid. Plain rice is a useful companion to the strongly flavored sauce.
AT THE TABLE
Bone-in thighs for this version.
Instead of cutting up a whole chicken, we use skinless bone-in thighs. The chicken gets a head start before the potatoes and carrots go in. Gentle turning and a short uncovered finish preserve the vegetables while thickening the sauce slightly.
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