Spicy Korean Chicken Stew (Dakdoritang)

This comforting one-pot dish comes together effortlessly, making it perfect for busy weeknights. The chicken gently simmers in a rich, flavorful sauce, soaking up every bit of that bold, savory heat. As it cooks, the vegetables turn perfectly tender and absorb all the delicious flavors from the broth. Serve this spicy Korean chicken stew with a bowl of rice for a well-balanced meal packed with protein, hearty vegetables, and carbs.

Why You Will Love This Recipe

• Easy One-Pot Meal – Everything cooks in a single pot, which means less cleanup.
• Bold flavors: The combination of gochujang, gochugaru, garlic, and soy sauce creates a deep, spicy-sweet sauce.
• Well-balanced – Protein, vegetables, and carbs all come together for a well-rounded, nourishing dinner.

Ingredients

• 2 pounds chicken drumsticks (8–10 pieces)
• 2 small potatoes, cut into chunks
• ½ large onion, cut into chunks
• 1 carrot, sliced
• 1 green onion, chopped
• 2.5 cups water
• Sweet potato noodles (glass noodles)

Sauce

• ½ tablespoon sesame oil
• 3 tablespoons gochujang
• 2 tablespoons gochugaru
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar

Click on the ingredients/tools I used:

Spicy Korean Chicken Stew Instructions

Parboil the chicken drumsticks in water for 5 minutes. Drain and rinse to remove impurities.

In a small bowl, mix all the sauce ingredients until well combined.

In a large pot, add the chicken and 2.5 cups of water. Stir in the prepared sauce.

Bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer for 15 minutes.

Add the potatoes, onion, and carrot. Continue simmering for another 15–20 minutes, or until the chicken is tender and the vegetables are cooked through.

Add the pre-soaked sweet potato noodles and cook until softened and tender (about 5–7 minutes).

Garnish with chopped green onions before serving.

Spicy Korean Chicken Stew Tips

For a cleaner broth, parboil the chicken—this step is optional.

If you want more spice, you can add sliced jalapeños.

Do not overcook the noodles; pre-soak them before adding to the stew.

Storage Tips

• Let the stew cool completely before storing it in an airtight container in the refrigerator for up to 3–4 days.
• Try to store the noodles separately, as they will soak up the broth and become too soft.
• Reheat gently on the stovetop over medium-low heat until warmed through

Ingredient Substitutions

Chicken drumsticks –> chicken thighs

Honey –> sugar, agave

Rice vinegar –> vinegar, apple cider vinegar

sesame oil –> peanut oil

If you enjoyed this spicy Korean chicken stew recipe, you might also like my cheesy fire chicken recipe.

Cheesy Fire Chicken (Buldak)

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