Dakdoritang
Korean Spicy Braised Chicken
Comfort Food for Every Family Table
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Why Dakdoritang?
Dakdoritang is Korean comfort food at its most inviting—hearty chicken pieces braised in a spicy, slightly sweet chili sauce, with potatoes and carrots that soak up all the flavor. This is a dish for sharing, for warming up a table, and for feeding people you love.
What Makes Dakdoritang Special?
Every family puts its own spin on dakdoritang. Some make it fiery, some mellow. Some add more potatoes for heartiness, others extra vegetables from the fridge. However you make it, it’s a dish that invites togetherness—a homey stew that shows up at weeknight dinners and special gatherings alike.
Dakdoritang: Traditional vs. Easy Home Version
Traditional:
Whole chicken, chopped into pieces
Korean gochugaru (chili flakes) and gochujang (chili paste) for depth and heat
Soy sauce, garlic, ginger, and a touch of sweetness (honey or sugar)
Carrots, potatoes, and sometimes onion or daikon
Home Variations:
Use bone-in chicken thighs or drumsticks for ease
Add mushrooms, squash, or whatever vegetables are on hand
Adjust chili heat to your taste—this stew can be bold or gentle
Step-by-Step: How to Make Dakdoritang
Ingredients (serves 4)
2 lbs bone-in chicken pieces (thighs/drumsticks)
2 medium potatoes, peeled and cut into chunks
2 carrots, cut into thick slices
1 medium onion, sliced
4 cups water
Sauce:
3 tbsp gochujang (Korean chili paste)
1.5 tbsp gochugaru (Korean chili flakes, more or less to taste)
4 tbsp soy sauce
1.5 tbsp honey or sugar
2 tbsp rice wine (mirin or sake, optional)
1 tbsp minced garlic
1 tsp grated ginger
1 tsp sesame oil
Salt and pepper to taste
For garnish: Sliced scallions, toasted sesame seeds
1. Prep and Sear
In a large pot, add chicken pieces and cover with water. Bring to a boil, then drain and rinse (removes impurities for a cleaner broth).
Return chicken to pot. Add 4 cups fresh water.
2. Make Sauce
In a bowl, whisk together gochujang, gochugaru, soy sauce, honey, rice wine, garlic, ginger, and sesame oil.
3. Simmer
Add sauce to chicken in pot. Bring to a gentle boil, then lower to a simmer.
Add potatoes, carrots, and onion.
Simmer uncovered 30–40 minutes, stirring occasionally, until chicken is tender and vegetables are soft. Add water if needed to keep everything barely submerged.
4. Finish and Serve
Taste and adjust seasoning—add more soy or honey as needed.
Serve hot, garnished with scallions and sesame seeds.
Best with hot rice and kimchi on the side.
Pro Tips for Perfect Dakdoritang
Searing and rinsing the chicken first keeps the broth clear and sweet.
Adjust gochugaru and gochujang to your heat preference—start mild and add more later.
Let leftovers rest overnight; flavors deepen and it’s even better the next day.
A Little Literary Moment
In I Went to See My Father, meals around the table become quiet acts of reunion and healing. Dakdoritang—a dish meant to be shared—reminds us how food can bring us home, even when words are hard to find.
FAQs
Can I make it mild?
Yes—use less gochugaru and gochujang, or swap some for sweet paprika.
What chicken works best?
Bone-in thighs or drumsticks for the richest flavor, but boneless is fine for a quicker version.
How do I store leftovers?
Fridge up to 3 days; flavors only get better.
