Dakdoritang Korean braised chicken and potato stew
Chicken, potatoes and carrots in a deep red, spicy-sweet sauce that gets spooned over rice.
- Time1 hr 10
- LevelEasy
- Costabout £4.22 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chicken in a pan, cover with boiling water and simmer for 3 minutes. Drain and rinse. This removes scum and keeps the sauce clean.
3 min - 2
Mix the gochujang, chilli flakes, soy sauce, sugar, garlic and ginger in a bowl.
- 3
Return the chicken to the pan with the potatoes, carrots and onion. Pour over the sauce and the water and stir well.
- 4
Bring to the boil, then simmer, partly covered, for 35 minutes, stirring now and then, until the potatoes are soft and the chicken is cooked through.
35 min - 5
Meanwhile, cook the rice following the packet instructions.
- 6
Uncover and simmer for 5 more minutes, until the sauce is thick and clings to the chicken. Stir in the sesame oil, scatter with spring onions and serve over the rice.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.