Slow-Cooker Dakdori Tang

By Sarah DiGregorio

Updated February 1, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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Total Time
5 hours and 10 minutes
Rating
4(588)
Comments
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Dakdori tang, sometimes called dakbokkeum-tang, is a homey Korean chicken stew that adapts beautifully to the slow cooker. Most traditional recipes combine the ingredients in a pot and let them bubble, with no sauté step — similar to a one-pot, slow-cooker braise. Here, the dish is cooked on high, and the heat caramelizes the gochujang, a fermented red chile paste. The use of skin-on chicken is customary, and results in a rich broth with a layer of very delicious spiced chicken fat. If you prefer a leaner broth, you can remove the skin from some or all of the chicken parts before starting.

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Ingredients

Yield:4 to 6 servings

  • 1 pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1 ½-inch chunks

  • 1 pound carrots (about 4 large carrots), peeled and sliced into 1 to 1 ½-inch chunks 

  • 10 garlic cloves, smashed and roughly chopped

  • 1 yellow or red onion, roughly chopped

  • 1 long green Korean chile (cheong-gochu), stemmed and thickly sliced, (or 1 jalapeño, stemmed, seeded and thickly sliced)

  • ½ cup gochujang 

  • ¼ cup soy sauce 

  • 3 tablespoons gochugaru (see Tip)

  • 2 tablespoons minced fresh ginger (from about 2 inches ginger root)

  • 2 tablespoons granulated sugar

  • 2 teaspoons sesame oil 

  • 3 ¼ pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)

  • Cooked rice, for serving

  • 4 scallions, sliced

  • Sesame seeds, for topping

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

53 grams carbs; 199 milligrams cholesterol; 638 calories; 10 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 26 grams fat; 7 grams fiber; 1715 milligrams sodium; 49 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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. Mix well with a spatula to evenly distribute the seasoning on all ingredients. Add the chicken and mix to coat.

  2. Step 2

    Cook until the vegetables and chicken are tender, 4 to 5 hours on high. The stew will hold well on warm after the cook time has elapsed.

  3. Step 3

    Serve the stew in bowls over rice topped with scallions and sesame seeds.

Tip

  • Gochugaru is available at many East Asian groceries, as well as many supermarkets and online. If you don’t have it, substitute 1 tablespoon good-quality sweet paprika and 1 teaspoon dried red-pepper flakes.

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Ratings

4 out of 5
588 user ratings
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Comments

Beans20

Could I cook over a wood fire in a tin can?

Lisa

Could I use a a Dutch oven and simmer?

Ralph

With slow cooker, 4-5 hours at High setting is way too much. Chicken was tender and 180 F after two hours. Next time, I will use Low setting.

Laura G.

Worked well for me in an Instant Pot slow cooker. I halved the recipe &, b/c I was going to be out for awhile and didn't want it to dry out, added a cup of water & set on Normal rather than High for 5 hours. Held on Keep Warm for a couple of hours; took out the thighs, reduced the liquid, shredded the chicken back in, and had a nice stew. Since it had potatoes I didn't bother with another starch; dressed some arugula on the side & called it a win. The carrots were particularly tasty.

I Love to Cook

We loved this dish! Very easy to put together, cooked in slow cooker on high for 3 1/2 hours and it was perfect. I used 4 chicken thighs with skin and halved the rest of the recipe. I didn't use gochugaru as I was apprehensive about the spice but the recipe was delicious without it. Sesame seeds and scallions add a nice touch for finishing. So tasty and easy!

Kat

I think that this would have been better with only one tbsp of sesame oil and one tbsp of sugar. I found it to be too oily and sweet. Other than that, I thought it was a great dish and I will make it again with the aforementioned modifications.

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