Korean Spicy Chicken Stew (Dakdori Tang) Recipe (2024)

My Korean mother uses plain moo or Korean radish, cut into large pieces. She does not use the moo radish kimchi. She also adds an onion cut into thick wedges to this dish. She places all the ingredients into a pressure cooker and cooks for 30 minutes. The radish, potato and onion needs to be cooked enough where they're nearly falling apart. This dish is wonderful comfort food.

US grocers carry Daikon radish, so you can easily make your own cubed radish kimchi - it does not need to ferment for a period of time to be "right." Maangchi has a good recipe: https://www.maangchi.com/recipe/kkakdugi Note that in the photos she is using Korean radish, which ranges from 'watermelon' to 'first-grader' in size. Most of us don't need that much, so a simple daikon will do. If you can't find Korean hot pepper locally, order online.

Just a quick note on the Korean - in case you choose to order it in a restaurant. Dak means Chicken and DoriTang is the way of cooking it. So DakDori is nonsensical. The dish is Dak DoriTang (Chicken, Stewed). This was my father’s go-to recipe for when I was sick and away at school or living overseas. Every time I had a cold, he would tell me how to make it and it was his way of expressing his love for me. My Mom’s version is spicy; my Dad’s is not but very flavourful. <3 <3 <3.

I did not have radish kimchi but used sliced daikon and homemade shredded cabbage kimchi instead. Turned out great! I also found it helpful to cut up the chicken first before making the spice paste. I made this twice in one week it was so delicious! The second time i didn't have potatoes so I subbed in carrots and some celery. Still delightful! This will become a weekly staple for us!

Sooo good! Used sriracha and chili powder for the gochujang and gochugaru, regular cabbage kimchi instead of just radish and yellow onion instead of scallions (added at same time as kimchi and potatoes). This turned out delicious!

Cooked in the insta pot. Did 30 minutes as suggested and then immediate pressure release. Sauce rich and delicious. Chicken falling off bone and potatoes soft and melt in mouth. I lightly grilled the chicken before putting in the pot to get some color and also used cabbage kimchi instead of radish. Oh yeah and chicken broth rather than water. So delicious!

Soo good! On the recommendation of a Korean friend who also has young kids, I only used 2T chili paste for all the heat, sweet potato, and fresh cubed daikon (more like 2 cups). I think the daikon released a little too much water and it didn’t thicken before the veg started breaking down, but everyone loved it over rice. I’m ordering the book tonight!

I grew up eating this dish and have been making it all my lifebut the dish in the picture looks more like a soup than a stew which it should be.And the name is not dakdori. It is dakbokkum. Dori or Tori means poultry/chicken/bird in Japanese. So when you write dakdori you are saying chicken chicken in two different languages. What a weird name you call this tasty dish!

Pressure cooker for 30 minutes. Radish not radish kimchi. Add half onion.

"Dakdori Tang" is the Japanese term. "Dak Bokkeum Tang" is the proper Korean description of this dish. You can also add white or spanish onion with the potatoes and they add a beautiful sweetness to the dish.

Made this per the instructions and loved it. Already had the spices (large bags and tubs kept in freezer). The surprise was the radish kimchi. Loved it. Bought it fresh from the Pan Asian Market. My husband wants more of it. Reheats well. Used chicken thighs and legs as they were on sale and like dark meat. Highly recommend this.

Use chicken broth instead of water

I love Mother-in-laws gochujang. They have it at Whole Foods in Los Angeles and here's a link for google express:https://express.google.com/u/0/product/16640873106262756149_147583427304...

This is very delicious but sooooo spicy (and I never thought I would say the latter about a NYT cooking recipe, haha). A perfect winter meal!I ended up needing to add another couple of potatoes and several carrots to tone things down a bit. Next time I would still add the carrots, but would use a little less gochujang and seed one of the green chilis.

We love this dish. Used regular Kimchi because that's what's available here. Made once with thighs, and once with legs. Served with basmati rice to soak up the fabulous sauce.

Started with a quartered yellow onion, followed directions except, because I was preparing for less spice tolerant guests, I substituted 1 tablespoon of ssamjang for one of the 3 gochucharu. It was perfect, everyone loved it, I’ll try this again with full heat and chicken broth instead of water. I used the left over sauce over rotisserie chicken and rice a couple nights later. Delicious !

Worked well with regular cabbage kimchi as well when I didn’t have radish kimchi. Tastes better with rice than on its own.

I prepared this as specified. It was so spicy, it was inedible and gave me heartburn for over a day.

We loved this! We added onion wedges and reduced the gochugaru to 2 tablespoons. Cooked everything except chicken in an instant pot for 30 minutes, did instant release, then added some cooked shredded chicken thigh meat I had leftover. Served with rice. Delicious! We'll be making this again for sure.

30 min instant pot too long but may have been bc I didn’t do quick release right. Turnips subbed in but let off too much water. Didn’t come out well at all.

Oh my this is good! I made the radish kimchi a day or two before and let it sit out on the counter until it was bubbly. Gochugaru was easy to get on-line. I can see it becoming my new go-to chili powder - move over Kashmiri! You gotta give this a try.

Question: I was anticipating that the paste was for rubbing on the chicken but then the recipe states throw it in the pot with the chicken and water. Am I missing something here?

Made this exactly as the recipe stated. It was excellent! A great weeknight dinner that tastes like it took hours to make.

I followed the recipe with the exception of radish kimchi and chiles. Didn't have them on hand and didn't want the spice level to be too much. I used carrots instead. The heat was just right but it was a tad too salty for me. Next time I will lower the amount of soy sauce. I also pulled the breasts out after 10 minutes and then put them back in near finish to warm them as I didn't want dry white meat. With these changes, it is a keeper.

The best recipe on all of NYT. This warms my heart and I could eat it every single day.

Sooo easy and so good. Usted drumsticks instead and it turned out great. Skipped the gochugaru. Will definitely make it again!

I made this with short ribs instead of chicken, browned the meat first, and cooked it for several hours on a low simmer, then reduced the sauce and served over rice. It was tremendous.

Wow, great stew. I added a bag of spinach and that just made it a perfect meal!I did not have the radish kimchi so I just used the regular cabbage type and it was excellentI don’t know if these changes would be frowned upon by someone, but it was great!

Awesome stuff - 5 stars. It’s more of a soup rather than stew though.

Made this last night with good results. Our family has been on a buldak kick, and this tasted a lot like buldak in soup form. Prep & cook time: 65 minUsed boneless thighs, big radishes, new potatoes, +1 c. chicken stock (to compensate for no bones). Broiler-charred a few thighs and scallions and added them to the soup with the potatoes--a good flavor boost! I suggest you let the soup cook down a bit and/or make it ahead and reheat to let the flavors meld and the consistency thicken.