Korean Spicy Chicken Stew (Dakbokkeumtang)

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🥢 Introduction

Dakbokkeumtang, or Korean Spicy Chicken Stew, is one of the dishes I come back to quite often. It’s made with chicken, potatoes, carrots, and a simple gochujang-based sauce, all cooked together in one pot. I love that I can make a hearty meal without preparing lots of different dishes.

Where I live, chicken is one of the easiest and most affordable meats to find, so I cook it pretty often at home. I’m always trying to find new ways to make chicken, especially Korean-style dishes that remind me of home.

What I especially love about Dakbokkeumtang is how the sauce comes together as everything simmers. The potatoes soak up the sauce, the chicken becomes tender, and the whole dish gets that savory, slightly sweet, spicy flavor. And for me, a bowl of warm rice is a must with this dish.

For this version, I adjusted the seasoning so it’s flavorful without being too salty or too spicy. The ingredients are also simple and easy to find where I live, which is one reason I make this dish so often.

If you’re looking for an easy Korean chicken dish to make at home, I hope you give this Korean Spicy Chicken Stew (Dakbokkeumtang) a try.

🛒Ingredients

✓ 1 kg (2.2 lb) boneless chicken thighs, cut into bite-sized pieces – Chicken thighs stay juicy and tender, making them perfect for this stew.
✓ 2 medium potatoes, cut into chunks – Potatoes soak up the sauce as they cook, making them especially flavorful.
✓ ½ carrot, cut into chunks – Adds a little natural sweetness and color to the stew.
✓ 1 green chili, sliced – Adds a fresh kick to the stew. Use less or leave it out if you prefer less heat.
✓ 2 tbsp sesame oil – Used to cook the chicken before adding the sauce, adding a subtle nutty aroma.
✓ ½ green onion, chopped
✓ 500 ml (2 cups) water

Sauce

✓ ½ onion, blended
✓ 6 tbsp soy sauce
✓ 3 tbsp gochujang (Korean red pepper paste)
✓ 3 tbsp corn syrup
✓ 3 tbsp cooking wine
✓ ½ tbsp sugar
✓ 1½ tbsp minced garlic
✓ 2 tsp gochugaru (Korean red pepper flakes) 
✓ 1 tsp minced ginger
✓ A pinch of black pepper

🍳 How to Make Korean spicy chicken stew

Step 1. Blanch the Chicken

Bring a pot of water to a boil and add the chicken thighs. Blanch for 2–3 minutes, then drain and rinse the chicken well.

Step 2. Cook the Chicken

Heat 2 tablespoons of sesame oil in a large pot over medium heat. Add the chicken and cook for about 2 minutes, stirring occasionally.

Step 3. Add the Sauce

Add the prepared sauce to the pot and stir well to coat the chicken. Cook for another 1–2 minutes so the chicken absorbs the flavors.

step 4. Add the Water and Vegetables

Pour in 500 ml of water, then add the potatoes and carrot. Bring everything to a boil.

step 5. Simmer

Once it starts boiling, reduce the heat to medium and simmer for about 15–20 minutes, or until the potatoes are tender and the chicken is fully cooked.

step 6. Finish with Green Chili and Green Onion

Add the sliced green chili and chopped green onion. Cook for another 2–3 minutes, then turn off the heat.

🍽️ Serving Tips

Serve Dakbokkeumtang with a bowl of warm rice. My favorite way to eat it is to spoon plenty of the sauce over the rice, add a piece of potato, mash it, and mix everything together. The potatoes soak up all that flavorful sauce while they cook, so they’re honestly one of my favorite parts of this dish.

If you like it extra spicy, add a few more Cheongyang chili peppers. They give the stew a really nice kick.

❓ FAQ

Q. Can I use a whole chicken instead of chicken thighs?

A. Yes! I used boneless chicken thighs for this recipe, but you can also use a whole chicken cut into pieces. Bone-in chicken can give the stew an even richer flavor. Just make sure the chicken is fully cooked before serving.

Q. Can I make it less spicy?

A. Yes. For a milder version, use less gochugaru and leave out the green chili. If you prefer more heat, add extra gochugaru or a few Cheongyang chili peppers.

Q. What can I use instead of gochujang?

A. Gochujang is an important part of Dakbokkeumtang and gives the sauce its distinctive Korean flavor, so I recommend using it if possible. There isn’t a perfect substitute, but if you can’t find it, you can use a little extra gochugaru with a small amount of miso or another fermented chili paste. Keep in mind that the flavor will be different.

Q. Can I use frozen chicken?

A. Yes, but thaw the chicken completely before cooking. Pat it dry with paper towels before adding it to the pot. This helps the chicken brown better and prevents excess water from diluting the sauce.

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