Korean
Dakdoritang (Spicy Braised Chicken and Potato Stew)
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Dakdoritang (Spicy Braised Chicken and Potato Stew) is Korean home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cut the potatoes, carrot, and onion into large chunks.
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Whisk the gochugaru, gochujang, soy sauce, sugar, minced garlic, and ginger with the water for the braising sauce.
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Combine the chicken and sauce in a wide pot and bring to a boil, skimming any foam.
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Add the potatoes and carrot, cover, and simmer 25 minutes until the chicken is cooked through and the potatoes are tender.
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Uncover and simmer 5 minutes more to thicken the sauce, then add the onion for the last 3 minutes so it stays a little crisp.
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Scatter with scallions and bring the pot to the table while it still bubbles.
Watch how to cook Dakdoritang (Spicy Braised Chicken and Potato Stew)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Korean dinner is a plate rather than a single dish. These are the courses that normally sit beside Dakdoritang (Spicy Braised Chicken and Potato Stew), read from the same composition Dinejot builds a real meal from.
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dakdoritang (Spicy Braised Chicken and Potato Stew) carries gluten and soy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Godeungeo-gui (Salt-Grilled Mackerel) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Godeungeo-gui (Salt-Grilled Mackerel) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 460 kcal
- Protein
- 36 g
- Carbs
- 30 g
- Fat
- 22 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 1050 mg
- Saturated fat
- 6 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Dakdoritang (Spicy Braised Chicken and Potato Stew) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.