The deep umami and spice of gochujang meet the tender succulence of slow-braised chicken in this soul-warming Korean stew. Dakdoritang is the perfect dish to nourish you after a long day—hearty chunks of potato, sweet carrot, and soft onion soak up the bold, rich sauce while the slow cooker does all the work.
Whether you’re new to Korean cooking or already a fan, this recipe brings traditional flavors with minimal effort. Its bold kick and soothing warmth make it perfect for cozy dinners, cold nights, or sharing with friends. Garnished with sesame seeds and fresh green onion, it’s a dish that both comforts and impresses.
Full Recipe:
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3 tbsp Gochujang (Korean chili paste)
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2 tbsp Gochugaru (Korean chili flakes)
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2 tbsp soy sauce
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2 tbsp rice wine
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1 tbsp raw sugar
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1 tbsp minced garlic
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1/4 tsp ground black pepper
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1/2 tsp ginger powder
Finishing Touch:
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2 stalks green onion, thinly sliced
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Toasted sesame seeds, for garnish
Directions:
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Combine all sauce ingredients in a bowl and mix well.
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Place chicken and chopped vegetables in a large mixing bowl. Pour the sauce over and mix thoroughly to coat. Cover and marinate in the fridge for at least 3 hours or overnight for deeper flavor.
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Layer the potato and carrot at the bottom of the slow cooker, followed by chicken and onion.
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Cook on low heat for 4 hours. Check doneness—chicken should be tender, and vegetables soft but not mushy. Cook slightly longer for softer textures if preferred.
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Gently stir to mix and ladle into serving bowls. Garnish with green onion and sesame seeds.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 538 kcal | Servings: 6
Introduction to Dakdoritang: A Hearty Korean Classic
Dakdoritang (also known as Dakbokkeumtang, 닭볶음탕) is one of Korea’s most beloved comfort foods. It combines tender chicken pieces, hearty root vegetables, and a bold, spicy sauce made from quintessential Korean ingredients such as gochujang (fermented red chili paste) and gochugaru (Korean chili flakes). Though the traditional preparation is done on the stovetop, this slow cooker adaptation offers the same depth of flavor with a hands-off cooking process that makes it perfect for busy weekdays or lazy weekend meals.
Dakdoritang is often served as a home-style stew—wholesome, warming, and rich with umami. It carries the flavors of Korean home kitchens: spicy, savory, slightly sweet, and deeply satisfying. It’s a dish that brings people together, whether at a family table or shared among friends. The slow cooker variation retains the dish’s authenticity while offering modern convenience.
The Origins and Cultural Significance of Dakdoritang
The name “Dakdoritang” comes from the Korean word dak (chicken), and the suffix -tang refers to a soup or stew. The etymology of the word dori has been debated among Korean linguists for years. Some believe it may have been influenced by the Japanese language, while others insist it’s an older Korean dialect. Regardless of the origin of the name, the dish itself has solidified its position in Korean culinary heritage.
Traditionally enjoyed during colder months, Dakdoritang is seen as a nourishing and energizing dish. The heat from the gochujang and gochugaru not only adds flavor but also provides the warming effect craved during Korea’s chilly seasons. It’s a staple of casual family meals, but it’s also common at restaurants and even special gatherings.
Many Koreans associate Dakdoritang with childhood memories—watching it simmer in a large pot while its mouthwatering aroma fills the home. It’s more than food; it’s a comforting ritual passed down from one generation to the next.
Why Use a Slow Cooker for This Recipe?
Slow cookers are ideal for braised dishes like Dakdoritang. Traditional stovetop braising requires careful monitoring of heat and frequent stirring to prevent burning or over-reduction of sauce. A slow cooker, on the other hand, maintains a consistent low temperature over several hours, allowing the chicken to become incredibly tender while allowing the flavors to meld gradually.
The biggest advantage of the slow cooker method is convenience. You can prepare the ingredients in the morning, set the cooker, and return home to a fully cooked, flavorful meal. It’s perfect for those juggling work, family, and a packed schedule. Plus, because slow cooking gently stews the ingredients over time, it enhances the flavor profile—especially important for gochujang-based sauces which benefit from extended heat exposure to unlock their full complexity.
Flavor Profile and Texture
Dakdoritang offers a bold and well-balanced flavor profile. The spicy heat of gochujang and gochugaru is tempered by the mild sweetness of sugar and the umami depth from soy sauce. Aromatics like garlic and ginger provide complexity, while rice wine contributes a subtle depth and helps to tenderize the meat.
The texture is equally important to the experience. The chicken becomes fork-tender, absorbing the surrounding spicy sauce. Potatoes and carrots, essential to the dish, are soft yet structured—never mushy—providing a satisfying bite and a natural sweetness that balances the heat. The onions melt into the stew, thickening the sauce slightly and contributing an earthy-sweet base note.
Finished with a garnish of chopped green onions and sesame seeds, the final dish is not only flavorful but also visually inviting.
Health and Nutrition Considerations
Dakdoritang is surprisingly nutritious given its comfort food status. Lean cuts of chicken, such as thighs, are packed with protein and essential nutrients like niacin, selenium, and B vitamins. The gochujang and gochugaru, while spicy, contain capsaicin which may support metabolism and has antioxidant properties.
The use of vegetables like potatoes, carrots, and onions brings dietary fiber, potassium, and vitamins like A and C into the meal. There’s very little added fat in the dish, as the slow cooking process doesn’t require heavy oils or butter.
For those watching sodium or spice levels, the recipe can be easily adjusted—reducing soy sauce, sugar, or chili paste without losing its integrity. It’s also naturally gluten-free if tamari or gluten-free soy sauce is used, and dairy-free by default.
Serving Suggestions and Pairings
Dakdoritang is typically served with a bowl of steamed white rice. The rice helps mellow the heat of the stew and soaks up the spicy, savory sauce, making each bite deeply satisfying. In a traditional Korean meal, it might be accompanied by side dishes known as banchan—think kimchi, pickled radish, seasoned spinach, or sesame bean sprouts.
For a heartier table, consider adding a bowl of Korean seaweed soup or a simple miso soup. A refreshing cucumber salad or a chilled mung bean sprout salad can also balance the richness of the stew.
Beverage-wise, this dish pairs wonderfully with Korean rice wine (makgeolli), a crisp lager, or even a chilled glass of soju. For non-alcoholic options, barley tea (boricha) or a fizzy kombucha with citrus notes complement the spice.
Variations and Customizations
While chicken thighs are preferred for their rich flavor and tenderness, other cuts can be used, including drumsticks or bone-in chicken. Bone-in pieces add more flavor to the broth, although they require a slightly longer cooking time.
For those seeking a leaner option, chicken breast can be used, but it’s essential not to overcook it, as it can dry out quickly. Vegetables can also be swapped—sweet potatoes add an earthy sweetness, and daikon radish is a great addition that complements Korean stews well.
Some versions of Dakdoritang include rice cakes (tteok), which soak up the sauce beautifully. Others may add hard-boiled eggs, tofu, or even noodles during the final cooking stages for added heartiness.
Vegetarians or vegans can even adapt this dish by substituting chicken with tofu or mushrooms and using vegetable broth. The sauce alone is packed with flavor and works well with a wide variety of proteins and veggies.
Tips for the Best Results
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Marinate Overnight: While 3 hours is enough, marinating the chicken and vegetables overnight infuses the ingredients more deeply with flavor.
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Layer Strategically: Always place dense root vegetables like potatoes and carrots at the bottom of the slow cooker. This ensures they cook evenly and avoid becoming too soft.
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Don’t Skip the Garnish: Green onions and sesame seeds add freshness and texture that balance the stew’s richness.
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Adjust Spice to Taste: Korean spice levels can be high for some palates. Feel free to reduce gochugaru or gochujang to suit your comfort zone.
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Let It Rest: Like many stews, Dakdoritang often tastes even better the next day after the flavors have had more time to meld.
Conclusion
Slow Cooker Korean Spicy Braised Chicken and Potatoes is a beautiful blend of tradition and convenience. It captures the heart of Korean home cooking—flavorful, satisfying, and made to be shared. By using a slow cooker, you bring this cherished dish into a modern lifestyle without compromising on authenticity.
Whether you’re introducing Korean food to your home kitchen or seeking to add variety to your weekly dinner rotation, Dakdoritang offers a perfect balance of bold flavor, tender texture, and wholesome ingredients. It’s spicy, savory, and just a bit sweet—warming you from the inside out. Once you try it, it’s sure to become a staple you’ll turn to time and time again.
Let the aroma fill your kitchen, the flavors impress your taste buds, and the comfort of a true Korean classic warm your heart.