Daktoritang- Korean Spicy Chicken Stew

This is very popular Chicken dish also called Dakbokkeumtang. The reason for two names is that Dak means chicken in Korean and Dori means a bird in Japanese so the word could have had a Japanese influence during the Japanese occupation of Korea. But the National Institute of Korean Language apparently wanted a pure Korean word for it hence renamed it Dakbokkeumtang – which means dak- chicken , bokkeum – stir fried and tang – soup…. but its is still popularly called Dakdoritang only in most restaurants  . 

This is so easy to prepare and so yummy any time of the year. It is loved by my entire family. But one thing I want to say is that Gochujang is a must for this dish, so please do not try to substitute or omit it, else the dish will lose it’s essence and you will not get the vibrant color and mindblowing flavor.

Ingredients :

  • 800 gms Chicken, cut into big chunks
  • 2 large Potatoes
  • 2 large Carrots
  • 2 large Onions
  • 4-5 stalks of Spring Onion
  • Oil as needed

For the Marinade :

  • 4-5 Tbs Gochujang,
  • 3-4 Tbs Gochugaro, or more if you want more heat
  • 2 Tbs Garlic paste
  • 1 Tbs Ginger paste
  • 1 Tbs light Soy sauce
  • 2 Tbs Soju/cooking wine
  • 1 Tbs Sesame seed, dry roasted and ground
  • 1 Tbs toasted Sesame Oil
  • 1 Tbs Salt

Method :

  • Wash the chicken thoroughly and drain the excess water.
  • Combine all the marinade ingredients and mix well with the chicken. Marinate at least 4-5 hours. I usually marinate it overnight.


  • Peel and cut the carrots and potatoes into big chunks and quarter the onions. Slice the white part of the spring onions and cut the greens into 1″ piece.Keep aside.


  • Heat about 4 tbs of oil in a deep wok. Add the onions and fry for  a couple of minutes.
  • Add the marinated chicken pieces and save the marinade. Fry the chicken stirring continuoulsly in a medium flame till it changes color.
  • Now add the potatoes and carrots and give a good stir.


  • Add about a cup of water to the remaining marinade , swirl around and add to the wok. Now add enough water to just cover the chicken.
  • Bring the water to boil on high and then lower the heat and let it simmer till the chicken is well cooked.Add the sliced spring onions and half of the green part and stir well.


  • Once done adjust the seasoning, you can mash a couple of potatoes to thicken the consistency.
  • Remove in a serving bowl and garnish with the remaining green part of the spring onions and serve hot with steamed rice. ( preferably sticky rice).


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