Slow-Cooker Dakdori Tang

Slow-Cooker Dakdori Tang is a comforting Korean chicken stew that combines the deep flavors of gochujang and sesame oil with tender vegetables and chicken. This simple yet hearty dish is a perfect example of how a slow cooker can transform traditional recipes into a hassle-free meal.

The stew’s rich broth, thanks to the skin-on chicken and gochujang, offers a satisfying balance of spice and umami. While the chicken simmers, the heat caramelizes the flavors, creating a mouthwatering aroma that will fill your kitchen.

Serve over a bed of rice, topped with fresh scallions and sesame seeds, for a truly authentic and flavorful meal. Whether you’re new to Korean cuisine or a long-time fan, this dish is sure to impress.

Slow-Cooker Dakdori Tang: Ingredients

Potatoes and carrots provide the hearty foundation, offering a satisfying balance of texture and sweetness that complements the savory stew.

Garlic and onion bring depth, infusing the broth with rich, aromatic layers of flavor.

The fiery heat of gochujang, a fermented red chile paste, mingles with gochugaru for a subtle yet distinct spiciness, while ginger adds a zesty kick that brightens the dish.

Sesame oil imparts a toasty, nutty undertone that enriches the stew, and the skin-on chicken ensures a flavorful, rich broth that’s perfectly balanced with a layer of delicious, spiced chicken fat.

Recipe Tips

1. Adjust the Heat Level
   The spice level of Dakdori Tang is customizable based on your preference. If you prefer a milder stew, reduce the amount of gochujang or substitute the Korean chile with a less spicy pepper like a bell pepper. Alternatively, to kick up the heat, add extra gochugaru or a few more slices of fresh chile.
2. Choose the Right Cut of Chicken
   While bone-in, skin-on chicken pieces are traditional, you can adjust the cut based on your preference. Bone-in chicken offers more flavor, while boneless, skinless cuts may result in a leaner broth. If you remove the skin, the stew will have less fat but might lack some of the richness the skin imparts.
3. Don’t Skip the Resting Time
   After cooking, let the stew sit for a few minutes before serving. This resting period allows the flavors to meld together and enhances the richness of the broth. If the stew thickens too much after resting, simply add a splash of water or broth to reach your desired consistency.

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What to Serve with This Recipe

1. Steamed Rice
   Serve the Dakdori Tang over a bowl of steamed jasmine rice or short-grain rice for the most authentic experience. The rice acts as the perfect base to absorb the rich, flavorful broth and creates a well-rounded, comforting meal.
2. Kimchi
   Kimchi is a classic Korean side dish that pairs wonderfully with Dakdori Tang. Its tangy, spicy, and fermented flavors cut through the richness of the stew, offering a refreshing contrast. Serve a small bowl of kimchi alongside the stew for an authentic Korean meal.
3. Pickled Vegetables
   To balance the hearty, spicy stew, consider serving it with a side of pickled vegetables, such as cucumbers or radishes. Their crisp texture and tangy flavor provide a nice contrast to the tender chicken and savory broth.

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FAQ

1. Can I make this recipe in advance?
   Yes, Dakdori Tang tastes even better the next day as the flavors continue to develop. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
2. What if I don’t have gochugaru?
   If you can’t find gochugaru, you can substitute it with sweet paprika and dried red pepper flakes. The flavor will be slightly different but still offer a satisfying kick. Adjust the amount to match your spice tolerance.
3. Can I use boneless chicken for this recipe?
   Yes, boneless, skinless chicken works as a leaner option. However, it may not provide the same rich, flavorful broth that skin-on, bone-in chicken offers. You can add a bit of extra seasoning to compensate for the lack of fat.
4. Is this recipe gluten-free?
   Dakdori Tang can be made gluten-free by using tamari or a gluten-free soy sauce instead of regular soy sauce. Ensure all other ingredients, like gochujang, are also gluten-free to maintain the integrity of the dish.

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Slow-Cooker Dakdori Tang

Dakdori Tang, also known as Dakbokkeum-tang, is a comforting and flavorful Korean chicken stew that is well-suited for preparation in a slow cooker. Traditionally, the ingredients are simmered in a pot, allowing them to cook together without the need for sautéing. In this recipe, the dish is cooked on high, which allows the gochujang—a fermented red chili paste—to caramelize, creating a rich, deeply flavored broth. The use of skin-on chicken contributes to a savory, fatty broth, though for a leaner option, you can remove the skin before cooking.

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Prep Time 40 minutes mins

Cook Time 4 hours hrs 20 minutes mins

Total Time 5 hours hrs

Course Appetizer, crockpot recipes

Cuisine American

Servings 8 People

Ingredients

  

• 3¼ pounds bone-in skin-on chicken thighs, drumsticks, or a combination (approximately 8 to 12 pieces)
• 1 pound Yukon Gold potatoes scrubbed and cut into 1½-inch chunks
• 1 pound carrots peeled and cut into 1 to 1½-inch chunks
• 10 garlic cloves smashed and coarsely chopped
• 1 yellow or red onion roughly chopped
• 1 long green Korean chile cheong-gochu, stemmed and sliced thickly (or 1 jalapeño, stemmed, seeded, and sliced)
• ½ cup gochujang Korean fermented red chili paste
• ¼ cup soy sauce
• 3 tablespoons gochugaru Korean red chili flakes
• 2 tablespoons freshly minced ginger about 2 inches of ginger root
• 2 tablespoons granulated sugar
• 2 teaspoons sesame oil
• Cooked rice for serving
• 4 scallions sliced
• Sesame seeds for garnish

Instructions

 

• In a 6- to 8-quart slow cooker, combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar, and sesame oil. Use a spatula to mix the ingredients thoroughly, ensuring that the seasonings are evenly distributed. Add the chicken and toss to coat it in the seasoning mixture.
• Cover the slow cooker and cook on high for 4 to 5 hours, or until the chicken is tender and the vegetables are fully cooked. After the cooking time has elapsed, the stew can be held on the “warm” setting.
• Serve the stew in bowls, placing it over a bed of rice. Garnish with sliced scallions and a sprinkle of sesame seeds.

Notes

Gochugaru, a key ingredient for authentic flavor, can be found in many East Asian grocery stores and online. If unavailable, substitute with a blend of 1 tablespoon of sweet paprika and 1 teaspoon of dried red pepper flakes for a similar taste.

Keyword Slow-Cooker Dakdori Tang