Spicy Korean Slow Cooked Chicken (Dhak Dori Tang) Recipe - Allrecipes.com
Spicy Korean Slow Cooked Chicken (Dhak Dori Tang) Recipe

Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)

Recipe by  

"This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
  2. Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2008

Imade this last night. I cut back slightly on the flakes and the paste since it was the first time. I added more when it was done. It was very good. My kids, 5 and 9 and hubby loved it. Made with sushi rice. MMMMMmmm!

Most Helpful Critical Review
Feb 18, 2009

Overall this is tasty and received good reviews from the family, but next time would cut the soy sauce in half (it is very salty otherwise) and add some greens - bok choy, green beans - to make this a one-pot meal.


30 Ratings

Nov 12, 2011

I basically browned up the chicken a bit then dumped everything else in. Used baby carrots. No salt. 1/4 cup Korean soy with kelp. Probably more than a cup of water because it thickened up and needed it. Kimchi on the side. It's like a stew/chili. Delicious!

Jan 26, 2012

Great meal. Will cook this again and again.

May 16, 2012

This was delicious! I've never had this dish before so I don't know how authentic it was but I really loved it. I only used 1Tbsp crushed red pepper and I didn't have gochujang, so I used 2 Tbsp Thai Chili Garlic Paste. I was glad I cut the heat a little, it still had plenty of kick! I served it with rice but it would have been great without it. Delicious...will definitely make again.

Mar 06, 2012

picture stirfry turned stew. this is very yummy and spicy. i added red peppers and brocolli for some colour and vitamins. we seved it over basmati rice. i will definatly make this again. if you have a cold or just want to be cozy, this is the meal for you!

Jun 28, 2012

Very good, quick and simple meal that I will make again. As the description stated, this one is very spicy. I cut back a little on the crushed red pepper flakes, and I did not have the Korean hot pepper paste but used the hunan red chili sauce that I had instead. Also, I knew I would want sticky rice with this dish (in my opinion you must eat this with rice) so I omitted the potatoes and threw in some celery. I just didn't see us eating potatoes and rice. Very good.

Aug 02, 2012

This was pretty good. I cut back slightly on the red pepper and the paste, but would probably follow the recommended amounts next time. I did add a little more water and some red and yellow bell pepper. I also used low sodium soy sauce and didn't add any additional salt. Good reviews from my dinner companions!


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 966 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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