Spicy Korean Chicken Stew

Dak Dori Tang
Dak Dori Tang
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For chicken and vegetables:
1kg / 2.2 lbs Chicken drumsticks
1 cup Water
2/ 450 g / 1 lb Potatoes cut into chunks
1/ 150 g / 5.3 oz Carrots cut into chunks
1 /190 g / 6.7 oz Onion chopped
3 leaves Perilla thinly sliced
1 Green onion thinly sliced
1 tsp Sesame seeds toasted
For sauce:
3 tbsp Gochujang pepper paste Korean chili paste
2 tbsp Gochugaru Korean chili flakes
2 tbsp Chinese rice wine
2 tbsp Soy sauce
1 tbsp Sugar or raw sugar
1 tbsp Garlic minced
1 tsp Fresh ginger minced
1 tsp Sesame oil
few sprinkles Black pepper ground

Nutritional information

  • Dairy-Free Recipes
  • Gluten Free Recipes
  • Spicy Recipes
    • For chicken and vegetables:

    • For sauce:

    Spicy Korean Chicken Stew


    Spicy Korean Chicken Stew is one of those dishes I start to crave when the weather is miserable outside. It’s hearty, comforting, spicy, and so easy to make. The chicken and vegetables absorb the spicy and savory Korean sauce as the stew simmers and are terrific served with rice. By cooking the rice as the chicken and veggies finish braising, you can get everything on the table in 40 minutes flat. This is a dish that will warm you up as the weather turns chilly.    

    This Korean stewed chicken recipe is so easy that you’ll be tempted to throw away all those take-out menus. First, you want to parboil the chicken. It’s easy. Add the chicken to boiling water and cook for one minute, then drain. Meanwhile, combine the sauce ingredients in a small bowl. To a clean pot, add the chicken, sauce, and a cup of water. Cook for 10 minutes, then add the vegetables. Next, add the perilla leaves. The perilla leaves bring savory minty and licorice-y notes and are a staple ingredient in Korean food. Simmer all together until the chicken and the potatoes are cooked through. Finish the spicy chicken stew with thinly sliced green onions and toasted sesame seeds. So warming!   

    To make the Spicy Korean Chicken Stew, you will need the following ingredients:

    Ingridiens for Spicy Korean Chicken Stew


    Steps to make Spicy Korean Chicken Stew


    Pre-cook chicken


    In a pot over medium-high heat, boil 5 to 6 cups of water. Once the rolling boil starts, add the chicken and cook for 1 minute. Drain the water.


    Prepare sauce


    In a bowl, combine 3 tablespoons gochujang, 2 tablespoons gochugaru, 2 tablespoons rice wine, 2 tablespoons soy sauce, 1 tablespoon raw sugar, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1 teaspoon sesame oil, and a few sprinkles ground black pepper. Stir to mix well.


    Combine chicken, sauce, and water


    To a clean pot, add the chicken, sauce, and 1 cup water. Bring to a boil and cook over medium-high heat, covered, for about 10 minutes.


    Add potatoes, carrots, and onions


    Add in the potatoes, carrots, and onions. Cover and boil for another 7 minutes.


    Add perilla leaves


    Reduce the heat to medium and gently stir. Add 3 sliced perilla leaves and stir, then cover, and simmer for 8 minutes more or until the chicken and the potatoes are cooked through.



    Serve hot over a bowl of steamed rice, garnished with thinly sliced green onions and toasted sesame seeds. Enjoy!

    If you're craving something spicy, this easy recipe for Spicy Korean Chicken Stew fits the bill. Every bite is saucy, spicy, and delicious. Made it? Let us know your thoughts in the comments below and tag @cookmerecipes on Instagram.

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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    Total Reviews: 1

    It is so comforting and delicious!

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