Monday, July 29, 2013

dakdoritang (닭도리탕): korean stewed chicken with potatoes

I was at the pub with the LAM on our night off the other week and we started chatting with two women who were sitting at the next table. One topic led on to another and we started talking about Korean food.

One of the women mentioned that she loved this Korean stew with chicken and potatoes that tastes a little like a Japanese curry. I asked her if it was Dakdoritang, and with the help of our best friend, dear Google, we were indeed able to pin-point that yes, she was describing Dakdoritang!

I told her that I knew how to cook the dish, and promised that I would write a post about it on my blog soon. So here it is.

There are many, many versions of how to cook dakdoritang. It is a stew, so in reality, you can add any meat or vegetables you like and it would still work. My version is a simple one, and you can adjust the taste by adding more or less of any ingredient.

In a heated saucepan, or a pot if you are cooking a bigger portion, add the oil. Once the oil is hot, add the minced garlic and saute the garlic for about 30 seconds.

Add the water, gochujang and deonjang. If you like it really spicy, add some Korean red pepper powder as well!


The liquid was brought to a boil, and the chicken, carrot and potato were added.

This was simmered for about 10 minutes. The scum that floated to the surface was regularly skimmed off.

The rest of the ingredients were then added.

Finally, I added the sesame oil, sugar and salt. And the stew was simmered for another 5 minutes or so, and it was ready to be served!

Serve the stew hot, with rice.

Or eat it on its own.

Either way, it is one delicious and comforting dish.

Dakdoritang (Serves 4)
Adapted from

500g boneless chicken thigh, cut into smaller pieces
4 medium potatoes,peeled and cut into quarters
2 carrots, peeled and cut into 2-inch pieces
2 medium onion,peeled and cut into wedges
5-6 napa cabbage leaves, washed and cut
1 medium green bell pepper,cut into smaller pieces (I used green chilli)
1 tbsp minced garlic
2 tbsp oil
2 tbsp sugar
2 tbsp gochujang (red chili pepper paste)
2 tbsp doenjang (fermented from soybeans)
2 liter water
2 tbsp sesame oil (I used the Korean sesame oil - it is more pungent)
salt to taste
Korean red pepper powder to taste (optional)

1. Use a stock pot with oil and garlic at medium high heat.
2. Saute garlic for 30 seconds before adding water, gochujang and doenjang. Add pepper powder if you like the stew to be extra spicy.
3. Bring liquid to boil, add potato, carrot and chicken.
4. Simmer for 10 minutes before adding the rest of the ingredients, sugar and sesame oil.
5. Cook for another 5 minutes. Add salt to taste.
6. Serve warm with steamed white rice.