Dakdoritang (Spicy Braised Chicken)
Dakdoritang (Spicy Braised Chicken)
Ingredients
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons gochugaru
- 2 tablespoons gochujang
- 2 tablespoons honey, or granulated sugar
- 2 tablespoons garlic, minced
For the Dakdoritang
- 2 pounds chicken drumsticks, or thighs
- 1 onion, large, sliced
- 3 cups chicken stock, or as needed
- 2 carrots, medium, peeled and cut into 1-inch pieces
- 2 potatoes, medium, peeled and cut into 1 1/2-inch pieces
- 2 cups cabbage, chopped, optional
- 1/4 cup green onions, chopped, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the soy sauce, gochugaru, gochujang, honey (or sugar), and minced garlic. Whisk until the mixture is smooth and well combined.
⏱️ 5 min
- 2
Lightly score the chicken drumsticks or thighs a few times with a knife. This helps the marinade penetrate the meat more effectively. Add the chicken to the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally 2-4 hours, or even overnight for best flavor.
⏱️ 5 min
- 3
In a large pot or Dutch oven, sauté the sliced onions over medium heat until they are slightly softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the marinated chicken and all the remaining marinade sauce from the bowl into the pot with the softened onions.
⏱️ 2 min
- 5
Pour in enough chicken stock to mostly cover the chicken pieces in the pot. Stir gently to combine.
⏱️ 2 min
- 6
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes.
⏱️ 20 min
- 7
Add the carrots and potatoes to the pot. If the carrot pieces are significantly larger than the potato pieces, add the carrots first and cook for 5 minutes before adding the potatoes. Continue to simmer, covered, for another 15 minutes, or until the carrots and potatoes are tender.
⏱️ 15 min
- 8
If using, add the chopped cabbage to the pot during the last 5-7 minutes of cooking, allowing it to soften.
⏱️ 7 min
- 9
Garnish the dakdoritang with chopped green onions before serving. Serve hot with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dakdoritang (Spicy Braised Chicken)
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons gochugaru
- 2 tablespoons gochujang
- 2 tablespoons honey, or granulated sugar
- 2 tablespoons garlic, minced
For the Dakdoritang
- 2 pounds chicken drumsticks, or thighs
- 1 onion, large, sliced
- 3 cups chicken stock, or as needed
- 2 carrots, medium, peeled and cut into 1-inch pieces
- 2 potatoes, medium, peeled and cut into 1 1/2-inch pieces
- 2 cups cabbage, chopped, optional
- 1/4 cup green onions, chopped, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the soy sauce, gochugaru, gochujang, honey (or sugar), and minced garlic. Whisk until the mixture is smooth and well combined.
⏱️ 5 min - 2
Lightly score the chicken drumsticks or thighs a few times with a knife. This helps the marinade penetrate the meat more effectively. Add the chicken to the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally 2-4 hours, or even overnight for best flavor.
⏱️ 5 min - 3
In a large pot or Dutch oven, sauté the sliced onions over medium heat until they are slightly softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the marinated chicken and all the remaining marinade sauce from the bowl into the pot with the softened onions.
⏱️ 2 min - 5
Pour in enough chicken stock to mostly cover the chicken pieces in the pot. Stir gently to combine.
⏱️ 2 min - 6
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes.
⏱️ 20 min - 7
Add the carrots and potatoes to the pot. If the carrot pieces are significantly larger than the potato pieces, add the carrots first and cook for 5 minutes before adding the potatoes. Continue to simmer, covered, for another 15 minutes, or until the carrots and potatoes are tender.
⏱️ 15 min - 8
If using, add the chopped cabbage to the pot during the last 5-7 minutes of cooking, allowing it to soften.
⏱️ 7 min - 9
Garnish the dakdoritang with chopped green onions before serving. Serve hot with steamed rice.
⏱️ 2 min