What is Dakdoritang
Also called dakbokkeumtang (닭볶음탕) or dakmaeuntang (닭매운탕), dakdoritang (닭도리탕) is a classic chicken dish that’s cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. The result is succulent pieces of chicken packed with spicy and savory flavors! It’s a highly popular chicken dish both at home and restaurants.
The name of this dish has been a controversy in Korea. Dakdoritang is the name I grew up with. Dak means chicken and tang means stew. However, in the 1980s, the middle part “dori” became controversial. Some people had an opinion that “dori” originated from a Japanese word, so the Korean government came up with the other names mentioned above. In recent years, language scholars have shown a different view, saying that “dori” originated from a pure Korean word dorichida, meaning “cut up.”
The chicken
Dakdoritang is made with small, bone-in chicken pieces. In Korea, it’s usually made by cutting up a whole chicken into small pieces. Since this dish is commonly made at home, whole chickens are sold pre-cut at markets in Korea.
If you’re buying chicken parts at your local grocery, bone-in and skin-on thighs and drumsticks will be the best for this recipe because they lend much more juice and flavor to the sauce. I sometimes use only chicken wings.
The vegetables
For this dish, potatoes, carrot, onion, mushrooms, and scallions are classic vegetables. You can use a Korean radish or sweet potatoes instead of potatoes. Mushrooms are also nice, and a red chili pepper or two gives the dish an extra spicy kick and a pop of color. I also like to throw in whole garlic cloves instead of minced garlic. The mellowed and seasoned garlic is delicious! The more, the better!
You can also add some starch noodles or tteokbokki rice cakes, if desired. You may need more water if using any of these.
How to make dakdoritang
Here, I’ve included two ways to make this dish — stovetop and slow cooker. For my Instant Pot adaptation of this dish, see Pressure cooker dakbokkeumtang.
To cook this on the stovetop, add about 1.5 cups of water to a pot along with the chicken and the sauce ingredients. Boil the chicken for about 15 minutes, stirring occasionally. And then stir in the vegetables, and cook for an additional 10 minutes. Continue cooking, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 5 minutes.
Slow cooker method
Unlike stovetop cooking, the liquid doesn’t evaporate quickly in the slow cooker. The amount of sauce and other ingredients in this recipe yields sufficient liquid for slow cooking, leaving just enough sauce at the end. Simply place the chicken pieces and vegetables in the pot, and cook on high heat for about 4 hours (6 hours on low heat).
More braised chicken recipes:
Pressure Cooker Dakbokkeumtang
Jjimdak (Braised chicken)
Slow cooker Dakjjim
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 2.5 to 3 pounds bone-in chicken parts cut into small pieces (excess fat removed)
- 10 ounces potatoes cut into big chunks
- 1 medium size carrot (can be omitted) cut into big chunks
- 1/2 large onion cut into big chunks
- 7 to 8 plump garlic cloves
- 2 - 3 thinly sliced ginger pieces (about 1-inch round)
- 2 scallions cut into 2-inch lengths
- 1 red chili pepper - optional
Sauce
- 2 to 3 tablespoons gochugaru (Korean red chili pepper flakes) adjust to taste
- 2 tablespoons sugar
- 4 tablespoons soy sauce
- 2 tablespoons rice wine (or mirin)
- 2 tablespoons gochujang (Korean red chili pepper paste)
- pinch pepper
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Prepare the vegetables by cutting up in big chunks.
Stovetop method
- Add 1.5 cups water to a large pot along with the chicken and the sauce (except the sesame oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally.
- Stir in the vegetables (except the scallions). Cover, and cook for an additional 10 minutes, stirring occasionally.
- Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 5 minutes. Stir in the scallions, optional chili pepper, sesame oil and sesame seeds right before turning off the heat.
Slow cooker method
- Place the prepared chicken and vegetables (except the scallions) in the slow cooker. Add all the sauce ingredients (except the sesame oil and seeds). Stir well to coat the chicken and vegetables evenly.
- Turn the slow cooker on high heat. Cover, and cook for about 4 hours. (You can cook on low heat if you’ll be out longer, about 6 hours). Stir in the scallions, sesame oil and sesame seeds. Skim off excess fat before serving, if desired.
Kevin says
This was fantastic! I’ve already had it twice in the last week and a half. It’s great with boneless or bone in chicken .
I look forward to trying more of your dishes!
Hyosun says
Great to hear that! Hope you enjoy many more of my recipes. Thanks!
Vicki says
My family loves, loves, loves this dish! And I love tteokbokki. When should frozen tteokbokki be added when cooking in the slow cooker?
Sara says
This is really popular at our place. Great spice level, full of flavour and do easy. Love it. Thank you.
Ted J says
Delicious! To suit my taste, I do not add sugar – pepper paste and onions are already sweet. Adding more fresh chili peppers and rice cakes go well with the recipe. Thank you!
Veronica says
I used to live in South Korea and dakdoritang was one of my favorite dishes! However, it’s very difficult (nearly impossible) to find where I currently live, even though there are quite a few Korean restaurants. So, I was happy to come across this recipe! I did the slow cooker version and it turned out so good! Thank you!
Kevin Young says
Absolutely delicious. I made this for some friends who knew nothing about Korean cuisine and asked me where I got the recipe so I shared the site. I love foods from all over the world so use a lot of websites but this is easily my favorite. I am so happy I found this site. It is well organized, easy to use and best of all has outstanding recipes. My goal of course is to make everything on here. Thanking for sharing your talents with the world!
Sarah Martin says
This was delicious! I had to make substitutions, but still very good. I love your blog!
Hyosun says
Good to hear that! Thanks!
Elius says
Hello. I have now made this recipe between 3-4 times (with the last 2-3 monthly meal plans). I have tried it with chicken wings, chicken thighs and chicken drumsticks (most recently).
This is a very good, flavoursome recipe. I very much like the combination of protein and carbohydrate ie. potato. I usually use baby potatoes.
Besides this, what would you recommend as an accompaniment?
Lori Weismantel says
Rice and kimchi? Seaweed salad?
Kathy says
I made this today for my husband and I, we both absolutely loved it. This recipe is a keeper. Thanks for sharing this wonderful dish. We love trying new foods/dishes. I can’t wait to make this again.
Hyosun says
Great to hear that!! Thanks!
ML says
Are there alternatives to potatoes and the 2 Tblsp of sugar in this recipe?
I shouldn’t consume either.
Hyosun says
You can use other root vegetables such as turnip, but it can be left out. Use whatever sugar substitute you use. Or some natural sweet juice such as apple or pear juice will be good. It does need some sweetness to balance out the spiciness and bring out delicious savoriness.
Julie Kim says
How would we change the time if we cook with boneless chicken thighs?
Hyosun says
Try reducing the first boiling to 10 minutes. It also depends on how big you cut the thighs.
Brian says
Hyosun,
This is probably the first time I’ve ever left a comment on a recipe before. I have made this particular dish using a few different recipes, but yours is absolutely the best, and the easiest! I absolutely love how tender everything becomes and the flavors are unbeatable. This is really a wonderful recipe that I’ll be making for years to come, i’ve already made it so many times and it always comes out amazing! Also, love your site so much~ The variety is wonderful and your recipes are easy to follow and informative. Keep it up!!! <3
Hyosun says
aww that makes so happy!! Thank you so much for letting me know and using my recipes!
Andreas says
Got me some nice chicken legs, chopped them up and cooked this yesterday.
I love it!
Thank’s a lot.
Richard says
I have made this using my slow cooker 3 times now, it is so delicious. I used chicken thighs with the bone in and the skin on and the meat is so tender, the vegetables take on so much flavour. It is quick to prepare and using the slow cooker means that I can make this in the morning and have a delicious meal in the evening with minimum effort.
Thank you so much Hyosun.
Hyosun says
Oh awesome!! So happy to hear that! All that time in the slow cooker creates so much flavor. Thank you!
Cynthia says
A brilliant way to get those very specific to Korea spice flavours! I did the slow cooker version, though I did add about 250ml homemade chicken stock to ensure I had a lot of lovely sauce and also because I was using chicken breasts which can lean towards dry even when cooked slow. We had our first taste at around the 5 hour mark and then left the cooker on low for another two which made the flavours, colours and all even better!
Mars says
Do you prefer the taste of the stovetop, slow cooker, or pressure cooker better? Or does it matter to you? My mom is Korean and I plan on making this for her. I want this to be as authentic taste as I can make it.
Thanks for the recipe!!
Hyosun says
Hmm the taste will be pretty close, and it’s hard to tell. But, your mom probably is most familiar with stovetop dakdoritang.
Mars says
Perfect! Appreciate you replying 🙂
Brian Goldbeck says
Appreciate your sharing of these recipes as there’s no Korean restaurant near us in Santa Fe, NM, and I miss Korean cuisine (lived in Seoul 1984-6 and 2000-3). My wife’s a little sensitive to red pepper, so I used 1/3 each of the flakes and gochujang; it came out very tasty. Also threw in a couple of pieces of ginseng and jujubes to help mellow it out a bit. Do you have a cookbook? I searched but didn’t find one. Again, many thanks as I cook Korean food once or twice a week.
Linda says
I love, love this dish, when I want something spicy yet easy, I find it’s this recipe I crave, love it
JKLee says
So wonderful. I’m making it for a second time. I have access to Korean ingredients but not the greatest restaurants which has encouraged me to make more food at home. I really appreciate all your recipes – so straightforward and clear, plus the result tastes so much like home. Thank you thank you – this one is one of our favorites!
Hyosun says
Aww I’m delighted to hear that! Thanks for letting me know. It really means a lot to me.
Baylee says
Do you think i could make this with boneless chicken breast and it still turn out? My kids don’t like to eat bone in chicken yet 🙁
Hyosun says
Sure! Boneless thigh will be great too.
amanda says
I want to try this with rice cake noodles but it doesn’t seem to have it listed nor in comments about how I would go about this to not overcook them. How and when do I add this?
Susan McSherry says
The stove top has water added. The slow cooker does not mention adding water. Is that correct
Brian B says
Ok, this recipe is fantastic. The only things I did different was, I used only one tbsp of sugar instead of two. I also added portobello mushrooms towards the end of cooking, because i didn’t want to overcook them. I’m going to cook this once a month.
Macrina says
Thank you for the recipe. It is so easy to make and so delicious. Everybody loved it, even the pickier eaters.
Hyosun says
Awesome! Thank you for letting me know.
Lisa Peterson says
Did you make it stovetop or the slow cooker method?
Hyosun says
I’ve done both ways many times, depending on how much time I have, what else I have to work on, etc.
Nos says
Hi
Love your recipes, want to make this but can I use pork ribs instead of chicken.
Hyosun says
You can but then it’s a completely different dish.
Elain says
So good and quick to make. Reminds me of my mom’s cooking… comfort food. Thank you!
Susan Dubose says
I have made this stew probably about 5 times. I substitute white potatoes with sweet potatoes. Not only does it taste good, but it is healthy and hardy and overall lower in calories per serving.
Steve says
Hello Hyoson! I just wanted to drop you a note because this dakdoritang is probably the 4th or 5th recipe I have made from your site and they are all delicious. Thank you for the awesome recipes!
Julia says
I just made this with some homemade seitan chicken and it is so delicious!! I also have two types of kimchi in my fridge from your recipes. Thank you so much for your blog, can’t wait to try more!
Linda J says
This came out so yummy. It has become a staple recipe in my house!
Lisa says
This is my new favorite dish! How have I not already tried this? I grew up in Flushing and all my friends were Korean! Thank you for sharing this amazing recipe!
Kayla Makai says
Hello, I made this recipe (on the stove) and it was absolutely delicious! I just wanted to suggest perhaps changing the name of the dish to 닭볶음탕. When I made this and posted pictures, many of my Korean friends asked me nor to use 닭도리탕 as it comes from the Japanese and that they would prefer if I called it 닭볶음탕 because it is fully Korean. Once again, it was absolutely delicious, no matter the name!
Jim says
How long to cook in a slow cooker if I used boneless chicken thighs?
Jim says
How big was the slow cooker used?
Hyosun says
Mine is 6 quart.
Manny says
When you mentioned slow cooker you meant the crock pot and not the Instant Pot with the slow cooker function?
Graciella says
Can you recommend the settings on Instant Pot for this recipe without using the slow cooker feature so it reduces the time even more?
Hyosun says
Here’s my Instant Pot chicken recipe you can refer to:
https://www.koreanbapsang.com/pressure-cooker-dakbokkeumtang-korean-spicy-chicken-stew/
Cathy says
Looks terrific; anyone ever frozen it? I’m trying to make some food for my husband while I’m traveling for work.
Hyosun says
I’m sure it’ll be okay.
Grant says
Thank you!
Love this dish. Cooked this for one of my favourite cooks. She loved it!
Edith senorin says
Good morning,am the one like your page,I want more korean menu,thank you and morepower,,,
VICTORIA TONKIN says
Our family really enjoyed this!
Thank you. Love all your meals.
Hyosun says
So happy to hear that! Thanks for letting me know.
Melissa says
Hi, I rarely comment but wanted to share with you cuz I’ve been making this recipe for years.
Previously I loved the original when I still ate meat, and I was sad to give it up when going vegan because although I’ve seen recipes that veganise this dish, they don’t suggest a protein sub that makes sense to me. But suddenly it occurred to me to try using fresh tofu skin (foo chuk) which I sometimes pan fry first to give it a “crust” 🙂 the tofu skin is able to perfectly absorb the rich sauce so I wanted to let your vegan/vegetarian readers know.
I still use your recipe because it comes out perfectly. Just made a batch now and I’m excited to have some with kimchi on the side 🙂
Hyosun says
That’s great to hear! What a creative way to switch this to vegan. Thanks for sharing the idea and for the nice words!
Priyngani says
We need the video
Mariana R says
I’ve made this several times now following the directions exactly and it always comes out great. Today, I made a double portion for a family meal by doubling the recipe and it came out equally delicious, I just had to let it boil for a bit longer than the directions for 1 portion say to get the potatoes tender and the sauce to thicken, but the seasonings and flavor were perfect and the whole family enjoyed it. Thank you for the great recipe!
Ona says
Man, that was freakishly good! Not to mention how glad I am you’ve adapted it for my life saviour – i.e. my slow cooker. 🙂
From Romania, thank you kindly for the recipe.
Elke Kim says
Thank you for sharing the recipe. Its smelling so good in here. One hour left remaining, than its time to devour. The smell in the house reminds me of my mother in law’s house. Oma, I am american and been married for 19 years to a korean/american, we have two kids. My husband loves this dish. He has been the only one to make it.. Now he is gonna have a run for his money. ha ha! Would love to see more korean style crock pot recipes.
Zolo says
Delicious delicious delicious! Best Dakdoritang I have ever tasted, and now every other dakdoritang out there fails me! Thank you sooooo soooooo much for sharing your recipe!
Would love to try your other slow cooker korean dish recipes!
Hyosun says
Yay! That’s the best thing I heard today! I’m delighted! Thanks for letting me know.
Carol Choi says
I accidentally stirred in the sesame oil at the beginning. What do I do?
Hyosun says
I’m sure you found out by now it was okay. Hope you enjoyed the dish!
Stephanie says
I want to try this but my kids will not eat cooked carrots. Are there other vegetables that work well? They love green beans and broccolli, but I worry that they would not hold up well in the slow cooker.
Hyosun says
Green beans would probably hold up okay, but you’re right about broccoli unless you just use the stem part. You can simply leave out carrots, and the dish will be fine. Hope this becomes your kids’ favorite!
Joe says
Trying this recipe today. For the ginger pieces, can you explain how big the slices are?
Hyosun says
About an inch. Hope you enjoy it! Cheers!
Sam Park says
Hi!
LOVE your recipes! I made this on the stove top and it was absolutely delicious! I want to try this in the slow cooker, but if I were to double the recipe, would it need more time?
Hyosun says
Thank you, Sam! I’m afraid doubling the recipe may be a bit too much for the slow cooker, unless you have a very large one. It may work if you do x1.5. It will take a bit longer and stirring about half way through. Hope this helps.
ROCKY says
Is it bad if I didn’t remember to save the sesame oil and seeds till the end?
Hyosun says
not at all. I add those things at the end to maximize the aroma.
vireyda says
I recently made your slow cooker pork ribs recipe, and my husband loved it so much I thought I would try another. Your instructions suggest cutting the chicken with bones in, but I feel like I will mess that up somehow. Would it be ok to put entire chicken thighs or legs in instead?
vireyda says
Oh I just saw another question like this, sorry to bother you!
Hyosun says
no problem. Enjoy!
ls says
Would it be possible to make this in a pressure cooker/instant pot? Any suggestions? 🙂
Hyosun says
Yes it’s possible! I think you will need about 20 to 25 minutes at the poultry setting. Enjoy!
TN says
Hi there, if you cook it in an pressure cooker/instantpot, do you have to add liquid like in the stove pot, or just follow the recipe as is for slow cooker?
Maria says
Looks just like how my mom makes it 🙂 so glad to have found your website, many of the dishes I remember from my childhood that I can now make at home. Angyanasayo!
Christine P. says
This is my second time using your recipe! Thank you! It’s so delicious and just enough spice.
Hyosun says
Glad to hear that! Thanks for letting me know!
John says
I made this in the Sun Oven and it turned out great. Left unattended on a partly cloudy day, the temperature averages about 250 degrees F, all afternoon. Thanks for a great recipe!
William Dingui says
I have been browsing through your dishes recipes and they sound delicious, the Daegu Tang/Jiri, Haemul Jeongol, Agujjim, Buchujeon/Korean pancakes. mmmmmm. I will try to make the Dakdoritang dish this weekend because I miss Korean food a lot.
I know it is not an original Korean dish; but, do you have a recipe for 돈까스?
Hyosun says
Thank you for browsing through my recipes, William!Yes, I hope to post my donkatsu recipe soon. It’s been in my list of things to do for a while.
Karen Hwang says
I just wanted to say thanks so much for posting your recipe! My mom made this for me and my brothers growing up and I’ve always loved it. Now that I’ve moved away and don’t get to enjoy her cooking as much, I usually try recreating her recipes myself. I was so happy when I found this recipe tasted exactly like hers! I made this yesterday and my husband could not stop saying how good it smelled as it cooked – he had to have 2 servings. 🙂
Thanks so much!!!
Hyosun says
Hi Karen – Happy to hear this recipe tastes exactly like your mom’s and you and your husband enjoyed it! Now I need to make this soon. It’s been a while!
Lariza says
Hello!
I would love to make this for my son’s bd. Can I substitute the rice wine for something else?
Hyosun says
You can use white wine or omit it. A tablespoon or two of lemon juice will be great too. Happy birthday to your son and hope he enjoys the dish!
Elsied says
On a scale of 1 to 10, how spicy is this?
Hyosun says
hmm I’d say 6. Maybe 7. you can adjust the heat level. Hope you try it.
AP says
My new favorite slow cooker dish that I plan on making several more times in the next week. Soooo good. I prepared it before bed and ended up waking up at 3 a.m. and eating half of it.
I used boneless skinless chicken thighs and it was perfect, also used 3 tbsp of gochujang as the brand I have is very mild.
Stacey Vaiphei says
Could I make this with chicken wings?
Hyosun says
Of course! I used a combination of thighs and wings for this post. Enjoy!
Angus says
In all honesty, I made this last week to so-so reviews. I had made the slow cooker dakjiim prior to that, and got a much more positive reaction. This dakdoritong didn’t have the same complexity or depth of flavor.
Now I did follow the recipe exactly, using gochugaru and gochujang, making no substitutions other than using mirin for the rice wine. I have a few thoughts, though, were I to make this again:
1. Longer in the Slow Cooker?
I cooked this for 4 hours, as the recipe recommends. The problem was neither the chicken or the potatoes were infused with any of the flavor of the sauce. Only the carrots picked up the flavor, and were absolutely delicious; I’d add more. I wonder if cooking it lower and slower would impart more of the flavor. The sauce, before first adding it to the chicken, was spot on. It’s just getting that into the food.
2. Add salt
Soy sauce is salty, and this recipe calls for 4 TBSP of it. Still it seemed a little underseasoned; the flavors didn’t pop. Adding 0.5 or 1 tsp to the sauce initially might help.
3. More ginger
I don’t think you can add enough ginger. Since I had quite a bit of fresh ginger, I peeled two 1-2″ pieces, which I cut into thin discs. I thought this helped to develop more flavor.
4. Reduce the liquid
For many slow cooker recipes, after it finishes cooking and goes to the warm stage, I pour off the liquids into a saucepan to reduce. After initially tasting it, I went this route, boiling off the liquid to maybe 25% of the original volume, thus concentrating the flavors. So while the chicken tasted mainly like chicken, when we poured the thickened sauce over it and the rice, that brought some flavor to the party.
Overall it was a good recipe, but much less flavorful than expected. I believe that could be fixed with just a few tweaks and modifications. That or I was using sub-par gochugaru and gochujang, which I picked up from our local Korean grocery.
Hyosun says
Angus – All good suggestions. I had an optional step for reducing the sauce for my slow cooker dakjjim recipe, but I guess I should add here as well. You can also marinate the chicken in the sauce for a few hours or overnight.
Angus says
Thanks for your kind response. This recipe wasn’t there, but just within reach for me. Marinating the chicken overnight is a great idea. When I initially made the sauce it was delicious; I just need to get more of that into the end result.
On a side note, reading some of the other comments, the gochujang is a key ingredient – I don’t think there’s any real substitute for it in the dish. Would it be crazy though to leave out the gochugaru, just adding 4 TBSP of the gochujang? I really think that provided more of the spice and flavor. I don’t want to commit great sacrilege if that’s what leaving gochugaru out would mean.
Young Mi says
Hi Hyosun, I made this today and it turned out good. Thank you again for all your work. I owe my success to you. I’ve noticed you use corn syrup in some of your recipes… Why? What function does it serve in Korean cooking?
Lizzy says
Hi Hyosun! I just found your blog today, and I made this for my parents for dinner!!! They loved it and were very impressed. Thank you so much for sharing your recipes. Your blog is beautiful and I’m so inspired to cook more Korean food! I’m Korean American and have never really ventured into that territory, but your recipes make it all so accessible. Thanks again, I will visit frequently!
Hyosun says
Awesome! I’m so happy to hear you parents loved it. You can do it! Just keep on cooking. Thanks for the nice words!
Laurie says
Hello! I am so excited I found your blog. I lived in Korea for a 16 months and dakdoritang was one of my absolute favorite dishes. When I used to have it in Korea, there was a lot more liquid or broth. Do you know if there is something I could add to your recipe to make it more soup-like? I’m thinking chicken broth or just more sauce ingredients?
Also, this is in my crockpot right now and I can’t wait for work to be over so I can run home and start eating!!
Hyosun says
Hi Laurie – Thanks for finding my blog! Try to cook over lower heat (medium low) for the last 25 minutes (may take a little longer). It will keep a lot more liquid. Also, the recipe for stove top cooking says to cook uncovered for 10 minutes to thicken (reduce) the sauce. You can cook covered instead. If these changes don’t give you as much liquid, you can add more water (or broth), but you’ll also need to add more sauce ingredients. Hope this helps.
Hyosun says
Oh i missed your last sentence that you are cooking this is a crock pot. So ignore my advice on stove top cooking and just add more liquid and sauce if the slow cooking didn’t give you enough liquid. Cheers!
Angus says
This looks good, but one question before I try it. The recipe calls for bone-in chicken parts, cut into small pieces. So how small do you like?
I have no problem butchering a chicken. Should I cut one into the typical 8 pieces, then cut each breast in half? Or would you just buy a package of bone-in thighs?
Hyosun says
Typically, Koreans cut even smaller for this type of dishes, but cutting into 10 pieces will work. Or use precut pieces of your choice. Thanks!
kaydee says
Hi. I was looking for samgyetang recipe and somehow stumbled at your site. And suddenly my hand keep clicking to all your recipe! haha..actually I have a question. Because I’m a muslim, I can’t use alcohol in my cooking. Can I replace the rice wine with apple cider, for example? any suggestion so that the taste will not too deter from the original one? Thanks!
Hyosun says
In most cases, you can omit rice wine without significantly compromising the taste of the dish. I’m sure apple cider would work in certain dishes, so experiment it. It’s not, however, a typical substitute for rice wine. Thanks for finding my blog! Look forward to hearing more from you about Korean cooking.
Christine says
What kind of rice wine do you use? I usually use mirin but I tried looking for a rice wine and I’m having trouble figuring out what to use. I’ve made your recipe with mirin and it was delicious but I wanted to try it with a rice wine to see if it tasted better. 🙂
Hyosun says
You can try Japanese cooking sake or Korean cheongju or soju, which ever you can find. Thanks for using my recipes!
Kristen says
Do you have any particular gojuchang brands that you recommend over others? I feel like I keep picking bad ones!
Hyosun says
See the ingredient tab above. That’s what I usually use. A bit more expensive than others but it’s worth it.
michelle says
Hi! This sounds so good! Question: how many servings does this yield?
Hyosun says
I think 3 to 4 servings, depends on the portion size. Thanks!
HWest says
I gave this a go today and was so happy I did. What a delightful balance of sweet and savoury with a roundness coming from the heat. I’m adding this dish to my list of must eats! Thanks for sharing and I’m so pleased that the internets brought me here.
Hyosun says
Excellent! I am so happy to hear it turned out well for you. Thanks for letting me know! Cheers!
Sook says
Wow! What a fantastic idea to make Dak-Bok-eum-tang in a slow cooker! How come I never thought to do that?! Saving this recipe to try soon! Thanks! Your blog looks fabulous! I’m a Korean American and I love everything about Korea 🙂
Hyosun says
Thank you, Sook! You have a wonderful blog as well. It works well in a slow cooker. Hope you try it.
Tina Min says
Every recipe I saw online for this dish instructs to cut the potatoes and carrots in big chunks. Why is that, may I ask?
Hyosun Ro says
If you cut small, the potatoes and carrots will cook too quickly and disintegrate while the chicken is cooked through. In general, when the main ingredient is cut into large pieces, you should cut the other ingredients into large pieces also. Looks better that way as well. Hope this helps.
Lisa Stein says
Thank you so much. I will get from amazon.
Hyosun Ro says
I don’t remember seeing gochujang at the Whole Foods store near me. You can buy from Amazon. It’s an essential Korean ingredient. If you like Korean food, invest a little bit money to use the right ingredient. Gochujang lasts long.
Here’s the link:
http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dshoes&field-keywords=gochujang
Lisa Stein says
Love this recipe and want to try. But I don’t live close to an asian grocery store. I do have a red chile paste I use for Chinese cooking which looks similar to the korean style. Do you know if any mainstream grocery stores carry something similar or what I should look for at a whole foods, central market or Tom Thumb? Thanks
jDub says
I hate biting into a chunk of ginger. Would it taste bad if I omit from the recipe?
Hyosun Ro says
No it wouldn’t, but you can also grate the ginger. Enjoy!
Michelle kim says
I love using my crock pot. Wish there were more Asian slow cooker recipes out there. Just put all the ingredients + kabocha squash in…can’t wait for the result!
Hyosun Ro says
Kabocha sounds good! Enjoy!
Anonymous says
I have been searching for a crockpot dakdoritang recipe. This looks perfect! I have no rice wine but otherwise I have all the ingredients. Will let you know how it turns out!
Hyosun Ro says
Thanks! Look forward to hearing back from you. Enjoy!
Anonymous says
If I am making this on a crock pot, no water is needed?
Hyosun Ro says
No. Please read the second paragraph of the head note. Thanks for trying my recipe!
Nicole Kim says
Thank you so much for the delicous recipe! I too love my crockpot and tried this recipe several times. Must say stew comes out perfect each time!
Hyosun Ro says
Awesome! Thank you very much for letting me know. Cheers!
Anonymous says
I’ve made this quite a few times for my wife. She is Korean and says it’s the best she ever had. I actually add some mushrooms and broccoli to mine and it really enhances the flavor. Thanks for reminding me of this dish
Hyosun Ro says
That’s great! I’m happy to hear you and your wife enjoys it. Mushrooms and broccoli sound good! The more vegetables the better! Thanks for the feedback!!
Miranda Kim says
I’m so happy my friend recommended your blog!
I have a question about the chicken- do you use skinless or skin on?
Thanks!
Hyosun Ro says
Hi Miranda – I’m so happy to meet you here. For dishes like this, I leave skin on. It’s better for flavoring, but you don’t have to eat it if you mind. Thanks for visiting!
thewinegetter.com says
It’s in sizzling on my stove right now (don’t have a slow cooker). The smell is already awesome. Cannot wait to eat in 30 minutes! 🙂 Thanks for sharing!! Your recipes always work out…I have made a number of them now, and they just always work…
Hyosun Ro says
That’s so nice to hear! Thanks for letting me and other readers know. Enjoy your dinner!
thewinegetter.com says
It was absolutely delicious. My wife couldn’t get over how good it was…
Hyosun Ro says
Awesome! Now I’m craving it. I guess I’ll have to make it again soon. Cheers!
Anonymous says
I am making this right now. This was so easy and its smelling delicious. Hopefully it’ll taste yummy! Thank you for the recipe.
Hyosun Ro says
I know what you mean. I love the smell of this being cooked in my slow cooker. Hope you enjoyed the dish! Thanks!
Anonymous says
I’ve made this 3 times, twice using chicken fillets (reduced the cooking time) and yesterday using chicken drumsticks. I have to say yesterday’s was the best one. There’s just something about chicken on the bone that makes it seem extra tasty!
Really lovely recipe, not much actual work to prepare it, yet the results are fantastic!
My husband loved it very much, as did I, although he enjoyed it so much he didn’t leave much for me. 😛
Thank you so much for sharing! 🙂
Hyosun Ro says
Aww that’s so nice to hear, except the part your husband didn’t leave much for you. Ha ha! Thank you so much for letting me know how you liked the recipe. Look forward to hearing more from you.
Patricia Ng says
Hi, can I replace rice wine with mirin instead?
Hyosun Ro says
Yes, you can. And, sorry about not posting your comment sooner. Somehow I missed it in my e-mails. Enjoy!
Anonymous says
Hi, Lovely post and very tempting recipe. Can i use the regular red pepper flakes instead of gochugaru and chilli paste instead of gochujang? Thanks
Hyosun Ro says
You can, but the taste of the dish would be quite different from this. I’m sure it will still be delicious though. Cheers!
Anonymous says
Thanks. I will still hunt for the correct ingredients, but cannot wait till I try the dish out. 🙂
Jeff Butler says
I’m a Canadian living in South Korea. I made this for my wife and friends and they loved it (they’re all Korean). They even asked me to make more. It was so easy and delicious. Thanks for posting this and if you have more recipes for the crock pot please let me know.
I love my crock pot
Hyosun Ro says
So happy to hear you all enjoyed it!! Thanks for letting me know. I’ll definitely have more crock pot recipes. Stay tuned!
Anonymous says
If we want a non spicy version, do we just omit the spicy sauce?
Hyosun Ro says
Yes. You might need to add a bit more soy sauce and sugar if you don’t use the chili pepper paste (gochujang)which is a bit salty and sweet. Enjoy!
Twinkle says
Hello! I have gochujang but none of the Korean red pepper flakes. I do like spicy food — how would you suggest adjusting the measurements, and should I add cayenne or other crushed red pepper flake (as seen in Italian-American dishes or served with pizza) as a substitute?
Lisa says
I used the Japanese pepper flakes (much easier to find!) and it came out great!!
Eliquid says
I love spicy foods. Thanks for the recipe. I want to make this very soon.
Jeannie Tay says
This looks delicious! Would love to try this too!
Cynthia says
The colour of this stew is insanely appetizing 🙂
Sandra SECooking says
Who doesn’t like slow cooked stew and yours look so delicious. I am loving your pictures, very tempting and comforting. I just want to reach through and start eating! Great job as always!
Ellena | Cuisine Paradise says
Gosh! This look absolutely delicious especially for cold nights during Dec month. So i just put everything in slow cooker (those for boiling soup) and cook for 4hrs? Shall try it this week 🙂
Jane says
Oh my! Another fantastic hearty flavourful recipe from your amazing collection.
Korean food is just awesome and this is on the list of one of the best yet I have made.
The recipe is very adaptable too. I used chicken thigh fillets and added some tteokbokki because my family loves their chewy texture. I toasted the sesame seeds and sprinkled them on top at the end. Can’t wait to make this again!