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Easy Spicy Dakdoritang Recipe Perfect Korean Braised Chicken One-Pot Meal

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A comforting and flavorful Korean braised chicken dish made in one pot with a spicy, savory, and slightly sweet sauce. Perfect for busy weeknights, this recipe uses simple ingredients and delivers tender chicken and hearty vegetables.

Ingredients

Scale
  • 2 pounds bone-in chicken thighs or drumsticks (skin on for extra flavor and moisture)
  • 3 medium potatoes, peeled and cut into chunks (Yukon Gold or Russet)
  • 2 medium carrots, sliced diagonally
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons Korean gochujang (red chili paste)
  • 1/4 cup soy sauce (60 ml), low-sodium preferred
  • 2 tablespoons rice wine or mirin
  • 1 tablespoon honey or rice syrup
  • 1 1/2 cups water or chicken broth (360 ml)
  • 2 stalks green onions, sliced (for garnish)
  • 1 teaspoon toasted sesame seeds (optional)
  • Black pepper to taste

Instructions

  1. Rinse and pat dry 2 pounds of bone-in chicken thighs. Trim excess fat or skin if desired. Season lightly with black pepper.
  2. Peel and cut 3 medium potatoes into large chunks, slice 2 carrots diagonally, roughly chop 1 medium onion. Mince 4 garlic cloves and 1 tablespoon fresh ginger.
  3. In a small bowl, combine 3 tablespoons gochujang, 1/4 cup soy sauce, 2 tablespoons rice wine or mirin, and 1 tablespoon honey or rice syrup. Stir until smooth.
  4. Optional: Heat a tablespoon of oil in a large pot over medium-high heat. Add chicken skin-side down and sear until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
  5. In the same pot, add chopped onion, garlic, and ginger. Cook until fragrant and softened, about 3 minutes, stirring frequently.
  6. Add potatoes and carrots to the pot. Pour the gochujang sauce over the vegetables and stir to coat evenly.
  7. Nestle the chicken pieces back into the pot on top of the vegetables. Pour in 1 1/2 cups water or chicken broth, ensuring liquid comes about halfway up the chicken.
  8. Bring to a simmer, cover with lid, reduce heat to low, and braise gently for 30-35 minutes, stirring once halfway, until chicken is tender and potatoes are soft.
  9. Remove lid, taste sauce, adjust salt or sweetness as needed. If sauce is too thin, increase heat to medium and cook uncovered for 5-7 minutes to thicken.
  10. Sprinkle with sliced green onions and toasted sesame seeds before serving.

Notes

Searing the chicken is optional but adds depth of flavor. Adjust gochujang to control spice level. Keep an eye on liquid levels during braising as potatoes absorb sauce. For gluten-free, substitute soy sauce with tamari. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: Dakdoritang, Korean braised chicken, spicy chicken stew, one-pot meal, gochujang recipe, easy Korean dinner, comfort food

Find it online: https://rowanrecipes.com/easy-spicy-dakdoritang-recipe-perfect-korean-braised-chicken-one-pot-meal/