Dakdoritang is a great hearty traditional Korean chicken stew that’s seasoned with soy sauce and is easy to make. It’s great as one pot dish. Control the spiciness by adding less or more chili peppers.

Dakdoritang 닭도리탕 (Korean soy sauce chicken stew – also called Dakbokkeumtang 닭볶음탕) recipe that is so easy to make, it actually made me nervous the first time I made it. Is that it? That’s all the ingredients? Don’t I need to add other seasonings?? But having a new found respect for Guk Kanjang/Kuk Ganjang during my stay in Korea, I decided to go with it. I simply had to trust that it will do its magic. Less is more, as they say.

Anyway,  I am so glad I stuck to it. The taste of this Dakdoritang may not throw a big punch in your first bite like many restaurant versions but the more you eat it, the more you are tasting the true hearty, simple taste of Korean food at home. And without all the spiciness, you can really taste the ingredients – chicken.

Take a spoonful of the warm stew broth along with some potato and you will see what I mean. Pure happiness – all the way from your mouth to your tummy. 🙂 I tried making this Dakdoritang several times over the years because it is another one of my favorite dishes from my childhood.  But I was never totally happy with it.

It just did not taste the same as the one I tasted at home when I was a kid. The one I remember was not red nor spicy and yet so flavorful and delicious – not like the overly spicy, red dakdoritang(닭도리탕) /dakbokkeumtang (닭볶음탕) that is commonly served today.

It’s not like I am against red, spicy dishes but sometimes, even as a Korean, I get tired of eating dishes that kind of taste the same – spicy, sweet and salty all at the same time.  Sometimes the seasoning is so strong, you can hardly tell what the main ingredient is. But this dish is not like that. If you have never tried Korean food before, along with Bulgogi and Kalbi, this will be a great dish to try as your first dish.

Dakdoritang vs Dakbokkeumtang – is there a difference?

No. Not really. The name is just different. They are both used to refer to the same dish.

First, Dak 닭 means chicken in Korean. And Tang 탕 refers to soup. But there are 2 different explanations for where the word Dori comes from. One is that the word ‘dori’ comes from Japanese word ‘tori[鳥]湯’ for chicken. And the other opinion is that ‘dori’ comes from the Korean word for pieces. As in Witdori 윗도리 = top piece (in clothing) and AraetDori 아랫도리 = bottom piece where Dori both mean ‘pieces’.

Because of the beliefs that Dori came from Japanese, some Koreans decided to change the name to Dakbokkeumtang and that name now kind of coexist with Dakdoritang. Bokkeum means to stir fry or saute which also implies that there is some searing involved before it is simmered in the sauce.

Let’s get cooking then –

Step-by-Step Directions

1. Prepare chicken by removing excess fat and most of the skin. I bought a whole chicken and cut into pieces but you can buy whatever pieces you like. But try to buy some with bones so your broth will taste yummy. Score big and thick pieces like thigh, drumstick and breasts so the flavor will get into the meat.

   

2. Add chicken to stew pot and add 5 T Gook Kanjang + 1 T Jin Kanjang. Mix it well.

   

3. Add 4 C of water, mirin,  and 1 T garlic. Bring to boil.  Cover and cook for 15 min on medium high heat.

   

4. Meanwhile, wash and clean potatoes, carrots, onion and green chili peppers. Cut into big chunks because they will be cooked for a long time. I used small colored potatoes so I didn’t cut or peel them. But if using large potatoes like russet, peel and cut. Take the stem off of chili peppers.

   

5. Add all beautiful potatoes, carrots and onions to pot. Lower heat to medium and cook for 20 min.

   

6. Add green chilis and about 5 dashes of black pepper (1/8 tsp). Raise heat back to medium high and cover, cook for 10 min more to infuse the chili flavor into the stew.
7. Now we are ready to eat! Just get a bowl of rice and some kimchi and you will have a very hearty and happy meal. Enjoy!!

   

   

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5 from 4 votes

Hearty Soy Sauce Chicken Stew

This Dak doritang(Korean soy sauce chicken stew – also called Dakbokkeumtang) recipe was so easy to make, it actually made me nervous but it's a must try.

Prep: 5 minutes minutes

Cook: 45 minutes minutes

Total Time: 50 minutes minutes

serves: 6 people

Ingredients

• ▢ 2 lb chicken pcs with bone
• ▢ 3 medium carrots (I used colored carrots)
• ▢ 8-9 small colored potatoes or 2 large russet
• ▢ 3-6 fresh Korean green chili peppers or 2~3 dried red chili pepper
• ▢ 1 large onion
• ▢ 1 Tbsp chopped garlic
• ▢ 5 Tbsp guk kanjang
• ▢ 1-2 Tbsp mirin or white wine
• ▢ 1 Tbsp jin kanjang (dark soy sauce)
• ▢ 4 cup water
• ▢ dash x 5 black pepper

US Customary - Metric

Instructions

• Prepare chicken by removing excess fat and some or all skin. I bought a whole chicken and cut into pieces but you can buy whatever pieces you like. Use some chicken with bones so your broth will taste yummy. Score big and thick pieces like thigh, drumstick and breasts so the flavor will get into the meat.
• Add chicken to stew pot and add 5 T Gook Kanjang + 1 T Jin Kanjang. Mix it well.
• Add 4 C of water, mirin, and 1 T garlic. Bring to boil.
• Cover and cook for 15 min on medium high heat.
• Meanwhile, wash and clean potatoes, carrots, onion and green chili peppers. Cut into big chunks because they will be cooked for a long time.
• I used small colored potatoes so I didn’t cut or peel them. But if using large potatoes like russet, peel and cut. Take the stem off of chili peppers.
• Add all beautiful potatoes, carrots and onions to pot. Lower heat to medium and cook for 20 min.
• Add green chilis and about 5 dashes of black pepper (1/8 tsp). Raise heat back to medium high and cover, cook for 10 min more to infuse the chili flavor into the stew.

Tips & Notes:

• Just get a bowl of rice and some kimchi and you will have a very hearty and happy meal. Enjoy!!
• ** Again, sodium level includes ALL the liquid which you won't be eating most of. 

Nutrition Information:

Calories: 383kcal (19%)| Carbohydrates: 13g (4%)| Protein: 29g (58%)| Fat: 22g (34%)| Saturated Fat: 6g (38%)| Cholesterol: 113mg (38%)| Sodium: 790mg (34%)| Potassium: 516mg (15%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 5305IU (106%)| Vitamin C: 13.7mg (17%)| Calcium: 41mg (4%)| Iron: 1.7mg (9%)

Author: JinJoo Lee

Course:Chicken, Main Course

Cuisine:Korean

Keyword:comfort, family style, not sweet, one dish meal

KoreanCategory:Tang(탕)

Did You Make This?I love seeing what you’ve made! Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!