Korean Dakbokkeumtang, Spicy Braised Chicken Stew

🎁 You have 30 days of free full access to every recipe. Join the Kitchen Club to keep it →
Andong Hahoe Village

📍 Where this dish comes from: Andong · Andong Hahoe Village
Discover the history of this region →
Korean Dakbokkeumtang, plated and ready to serve

Dakbokkeumtang, also called dakdoritang, is a hearty red stew of bone-in chicken braised with vegetables in a spicy, garlicky sauce. It is the kind of dish that simmers on the stove on a cold evening and fills the house with its aroma. Daikon and turnip replace the usual potatoes and carrots.

Per serving: 550 calories · 9.2 g net carbs · 40 g protein · 38 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Dakbokkeumtang

Korean Dakbokkeumtang, plated and ready to serve

Korean Dakbokkeumtang, Spicy Braised Chicken Stew

Dakbokkeumtang, also called dakdoritang, is a hearty red stew of bone-in chicken braised with vegetables in a spicy, garlicky sauce. It is the kind of dish that simmers on the stove on a cold evening and fills the house with its aroma. Daikon and turnip replace the usual potatoes and carrots.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 2 1/2 pounds bone-in chicken pieces (thighs and drumsticks)
  • 8 ounces daikon cut into large chunks
  • 1 medium turnip peeled and cut into chunks
  • 1 small onion cut into wedges
  • 2 green chilies sliced
  • 4 scallions cut into 2-inch pieces
  • 2 1/2 cups water
  • Sauce: 3 tablespoons gochugaru, 1 tablespoon Keto Gochujang-Style Paste (Chapter 10) or store-bought gochujang, 3 tablespoons soy sauce, 2 tablespoons allulose, 6 cloves garlic minced, 1 tablespoon grated ginger
  • 1 teaspoon toasted sesame oil

Instructions

  • Blanch the chicken in boiling water for 3 minutes, then drain and rinse.
  • Stir together the sauce ingredients in a large pot. Add the chicken, water, daikon and turnip and bring to a boil.
  • Reduce the heat, cover, and simmer for 25 minutes, stirring once or twice.
  • Add the onion and chilies and simmer uncovered for 10 minutes more, until the chicken is tender and the sauce has thickened.
  • Add the scallions, simmer 1 minute, and finish with sesame oil.

Notes

The sauce should be thick enough to coat the vegetables but still spoonable. If it reduces too far, add a splash of water. Like most stews, it tastes even better the next day.
Chef's Tip: Score the chicken pieces down to the bone before cooking so the sauce penetrates deep into the meat.
Keto Swap: Potatoes and carrots are traditional. Daikon and turnip soak up the spicy sauce the same way with far fewer carbs.
Success Tip: Reduce the gochugaru to 1 tablespoon for a family-friendly version, and add a hard-boiled egg per person.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 550kcal | Protein: 40g | Fat: 38g | Fiber: 4.3g
Tried this recipe?Let us know how it was!

Cooking Korean Dakbokkeumtang in the kitchen

About This Dish

The dish has two common names. Dakdoritang is the older name, but the word dori led to debate over whether it came from Japanese, so the National Institute of the Korean Language suggested dakbokkeumtang instead. Many Koreans still call it dakdoritang, and some scholars argue the word is native Korean after all. Either way, it is a classic home-style dish served in a big pot at the center of the table. It is especially popular on cold or rainy days.

Pairs Well With

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Andong Hahoe Village). See all Korean recipes

Scroll to Top