If you’re looking for a dish that is comforting, deeply flavorful, and packed with tender chicken, look no further than Korean Chicken Stew. This hearty and spicy dish, known as Dakdoritang or Dakbokkeumtang, features juicy chicken simmered in a rich, savory broth infused with Korean chili paste (gochujang), soy sauce, garlic, and ginger. The result? A slightly spicy, slightly sweet, and ultra-satisfying meal that warms you from the inside out.
Korean Chicken Stew is a one-pot wonder that’s both simple to make and incredibly rewarding. The slow simmering process allows the chicken to soak up all the bold flavors, while the potatoes, carrots, and onions turn soft and soak up the flavorful broth. Whether you’re craving a cozy meal on a chilly night or want to try an authentic Korean home-cooked dish, this stew is sure to impress. Serve it over rice or with a side of crusty bread to soak up the delicious sauce.
Why You’ll Love This Korean Chicken Stew
- Deep, Rich Flavors – The combination of gochujang, garlic, soy sauce, and sesame oil creates a broth that is spicy, sweet, and umami-packed.
- One-Pot Meal – Everything cooks together in a single pot, making cleanup a breeze.
- Perfect for Meal Prep – The flavors get even better the next day, making this an ideal make-ahead meal.
- Customizable Spice Level – Adjust the gochujang and red pepper flakes to your preferred level of heat.
- Nutritious and Balanced – Loaded with protein, fiber, and vitamins from chicken and vegetables.
- Authentic Korean Comfort Food – Brings the cozy, home-cooked flavors of a traditional Korean meal straight to your kitchen.
Preparation Time and Yield
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Carbohydrates: 35g
- Protein: 32g
- Fat: 12g
- Fiber: 5g
- Sugar: 8g
Ingredients for Korean Chicken Stew
- 1 ½ lbs bone-in, skinless chicken thighs (or drumsticks)
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, peeled and sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 3 cups water or low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red pepper flakes, adjust to taste)
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (optional, for extra depth)
- 1 teaspoon black pepper
- 2 scallions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Step-by-Step Instructions for Korean Chicken Stew
Step 1: Prepare the Chicken
Rinse the chicken thighs under cold water and pat dry with paper towels. If using drumsticks, trim any excess fat.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the garlic, ginger, and onions, stirring for 1-2 minutes until fragrant.
Step 3: Add the Chicken and Seasonings
Add the chicken pieces to the pot and cook for 3-4 minutes until lightly browned. Stir in the soy sauce, gochujang, gochugaru, honey, black pepper, and rice vinegar. Stir well to coat the chicken evenly in the seasoning.
Step 4: Simmer the Stew
Pour in the water or chicken broth and bring the stew to a gentle boil. Lower the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
Step 5: Add the Vegetables
Add the potatoes and carrots to the pot, stirring gently to combine. Cover and simmer for another 20-25 minutes, or until the vegetables are fork-tender and the chicken is fully cooked.
Step 6: Garnish and Serve
Turn off the heat and let the stew sit for 5 minutes to allow the flavors to settle. Garnish with sliced scallions and toasted sesame seeds. Serve hot over steamed rice or with a side of crusty bread to soak up the flavorful broth.
Ingredient Background
Each ingredient in Korean Chicken Stew contributes to its rich, complex flavor. Understanding these ingredients helps you appreciate how they work together to create this deeply satisfying dish.
Gochujang: The Heart of Korean Spice
Gochujang is a Korean red chili paste made from fermented soybeans, glutinous rice, and red pepper powder. It adds a unique combination of spice, sweetness, and umami to the stew. Unlike regular hot sauce, gochujang has a thick consistency and a deep, rich flavor that develops as it cooks. If you want a milder stew, start with a smaller amount and add more as needed.
Soy Sauce: The Umami Booster
Soy sauce provides the salty, savory depth that balances the spiciness of gochujang. Korean soy sauce is slightly different from Japanese or Chinese varieties, offering a more delicate and less overpowering saltiness. If you prefer a richer taste, a splash of dark soy sauce can add deeper color and complexity.
Gochugaru: The Extra Kick
Gochugaru, or Korean red pepper flakes, is a staple in Korean cuisine. Unlike standard chili flakes, gochugaru has a slightly smoky, sweet, and mild heat. It enhances the spiciness of the stew without making it overwhelming. If you enjoy bold flavors, adding a teaspoon more gochugaru will intensify the heat.
Sesame Oil: The Finishing Touch
Sesame oil is used in Korean cooking to bring a toasty, nutty aroma to dishes. Adding a drizzle at the end of cooking enhances the flavors and gives the stew a silky finish. Always use toasted sesame oil, as raw sesame oil lacks the deep, roasted flavor that makes Korean dishes so aromatic.
Technique Tips for Korean Chicken Stew
For the best results, following a few simple techniques can elevate your stew from good to unforgettable.
Choosing the Right Chicken for Maximum Flavor
Using bone-in, skinless chicken thighs or drumsticks ensures tender, juicy meat. The bones add extra richness to the broth as they simmer. If you prefer boneless chicken, be careful not to overcook it, as it can become dry. Browning the chicken before simmering enhances its flavor and adds depth to the stew.
Balancing the Heat and Sweetness
Since gochujang and gochugaru provide different levels of heat, adjusting the amounts to your taste is key. If you prefer a sweeter balance, adding honey or brown sugar helps mellow out the spice while enhancing the stew’s natural umami. A small splash of rice vinegar can brighten the flavors and cut through the richness.
Achieving the Perfect Texture for Vegetables
To ensure that the potatoes and carrots are perfectly tender, cut them into evenly sized chunks so they cook at the same rate. Adding them halfway through the cooking process prevents them from turning mushy. Letting the stew sit for 5 minutes before serving allows the vegetables to absorb even more of the broth’s flavor.
Alternative Presentation Ideas
Korean Chicken Stew is already a showstopper, but presenting it in different ways can make it even more special.
Clay Pot or Stone Bowl for a Traditional Touch
Serving the stew in a Korean earthenware bowl (ttukbaegi) keeps it hot for longer and enhances the cozy, authentic feel. These bowls retain heat well, allowing the flavors to continue melding even after serving.
Thicker Stew for a Hearty, Comforting Meal
For a thicker, almost curry-like consistency, reduce the broth slightly by simmering uncovered for the last 5-10 minutes. This intensifies the flavor and creates a heartier dish that pairs well with a side of steamed multigrain rice (japgokbap).
Noodle Bowl Variation for a Unique Twist
For a comforting noodle dish, serve the stew over udon, ramen, or glass noodles instead of rice. The noodles soak up the broth beautifully, creating a dish that is both satisfying and full of texture.
Freezing and Storing Korean Chicken Stew
Since the flavors develop over time, Korean Chicken Stew tastes even better the next day. Proper storage ensures you can enjoy leftovers without losing flavor or texture.
Refrigerating for Short-Term Storage
Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. When reheating, warm it gently over low heat on the stovetop, adding a splash of water or broth if the sauce has thickened too much.
Freezing for Long-Term Storage
For longer storage, freeze the stew in portion-sized containers for up to 3 months. Since potatoes can become grainy after freezing, consider removing them before freezing and adding fresh ones when reheating. Thaw overnight in the fridge before reheating.
Best Reheating Methods
For the best results, reheat slowly on the stovetop over medium-low heat, stirring occasionally. Microwaving is convenient, but using a pan allows better control over texture and prevents uneven heating. If the broth has thickened too much, add a splash of hot water or chicken broth to restore its consistency.
Healthier Twist Ideas
While Korean Chicken Stew is already packed with wholesome ingredients, a few simple adjustments can make it even lighter and more nutritious.
Swap Regular Potatoes for Sweet Potatoes
Sweet potatoes add extra fiber, vitamins, and natural sweetness, balancing the heat of the stew while making it more nutrient-dense.
Use Skinless Chicken Breast for a Leaner Option
If you prefer a leaner protein, boneless, skinless chicken breast works well. To prevent it from drying out, add it halfway through cooking rather than at the beginning.
Increase the Vegetable Content
Adding mushrooms, bell peppers, zucchini, or spinach not only enhances the texture but also boosts the nutritional value. These vegetables absorb the delicious broth and make the stew even heartier.
Serving Suggestions for Events
Korean Chicken Stew is perfect for various occasions, whether you’re cooking for a family dinner, a cozy night in, or a gathering with friends.
Casual Family Dinner
Serve the stew family-style in a large pot at the center of the table with a side of warm steamed rice and a simple cucumber kimchi salad. This makes for a balanced, satisfying meal that everyone can enjoy.
Korean-Themed Dinner Party
For a more elaborate meal, serve the stew alongside banchan (small Korean side dishes) such as kimchi, pickled radish, and stir-fried spinach. Pair with a refreshing Korean barley tea (boricha) or a glass of soju for an authentic dining experience.
Cold-Weather Comfort Food
This stew is perfect for chilly nights when you need something warming and satisfying. Serve with a side of crispy Korean pancakes (pajeon) or soft, fluffy steamed buns for extra indulgence.
Frequently Asked Questions (FAQs)
-
Can I make this stew less spicy?
Yes! Reduce the gochujang and gochugaru, or add extra broth and a touch of honey to balance the heat. -
Can I use boneless chicken?
Absolutely! Boneless chicken thighs or breasts work well, but bone-in chicken adds more depth to the broth. -
How do I thicken the broth?
Simmer uncovered for an additional 5-10 minutes or mash some of the potatoes into the broth. -
What sides go best with this stew?
Steamed rice, kimchi, pickled vegetables, or Korean scallion pancakes pair beautifully. -
Can I make this in a slow cooker?
Yes! Cook on low for 6-7 hours or high for 3-4 hours for tender, flavorful results.
Conclusion
Korean Chicken Stew is a bold, comforting, and deeply flavorful dish that brings the essence of Korean home cooking to your table. Whether you’re enjoying it as a quick weeknight meal or preparing it for a special gathering, its balance of spice, sweetness, and umami makes it a dish worth savoring.
Print
Korean Chicken Stew
- Total Time: 1 hour
- Yield: 4-6 servings 1x
Ingredients
- 1 ½ lbs bone-in, skinless chicken thighs (or drumsticks)
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, peeled and sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 3 cups water or low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red pepper flakes, adjust to taste)
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (optional, for extra depth)
- 1 teaspoon black pepper
- 2 scallions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
Rinse the chicken thighs under cold water and pat dry with paper towels. If using drumsticks, trim any excess fat.
In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the garlic, ginger, and onions, stirring for 1-2 minutes until fragrant.
Add the chicken pieces to the pot and cook for 3-4 minutes until lightly browned. Stir in the soy sauce, gochujang, gochugaru, honey, black pepper, and rice vinegar. Stir well to coat the chicken evenly in the seasoning.
Pour in the water or chicken broth and bring the stew to a gentle boil. Lower the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
Add the potatoes and carrots to the pot, stirring gently to combine. Cover and simmer for another 20-25 minutes, or until the vegetables are fork-tender and the chicken is fully cooked.
Turn off the heat and let the stew sit for 5 minutes to allow the flavors to settle. Garnish with sliced scallions and toasted sesame seeds. Serve hot over steamed rice or with a side of crusty bread to soak up the flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 380
- Sugar: 8g
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g