Photo via Unsplash

Introduction

Dakdoritang sauce (닭도리탕 양념) is the spicy red seasoning used to braise chicken with potatoes, carrots and onions into dakdoritang, also called dakbokkeumtang. It is one of Korea’s most loved home-style chicken dishes: bone-in chicken pieces simmer until tender in a glossy, spicy-sweet broth that soaks into chunks of potato. If you already enjoy the soy-based jjimdak sauce, dakdoritang is its fiery red cousin.

Dakdoritang Sauce at a Glance

Quick facts

What it is: a spicy braising sauce for chicken and root vegetables
Main ingredients: gochugaru, gochujang, soy sauce, garlic, ginger, sugar
Taste: spicy, savory and slightly sweet with a rich, brothy body
Main uses: dakdoritang, spicy braised pork ribs, spicy braised tofu or potatoes

What is Dakdoritang Sauce Made Of?

Most recipes combine gochugaru for color and clean heat with gochujang for body and sweetness. Soy sauce adds saltiness, plenty of minced garlic and a little ginger take away any gamey chicken flavor, and sugar or corn syrup balances the spice. Some cooks add a splash of rice wine, black pepper or sesame oil. The sauce is mixed with water or stock, so it becomes a thick, spoonable braising liquid rather than a marinade.

Types of dakdoritang seasoning

Homemade sauce: gochugaru, gochujang, soy sauce, garlic and sugar mixed fresh.
Bottled dakbokkeumtang sauce: ready-made spicy chicken braising sauce sold at Korean markets.
Mild version: more soy sauce and less chili, often made for children.
Extra-spicy version: fresh cheongyang chilies added to the pot.

What Does Dakdoritang Sauce Taste Like?

It is spicy and savory with a gentle sweetness and lots of garlic. As it simmers with chicken and potatoes, the sauce reduces into a rich, slightly thick broth. The potatoes turn soft and absorb the chili flavor, which is why many people say they are the best part of the dish.

Popular Korean Dishes That Use Dakdoritang Sauce

Dakdoritang

Spicy braised chicken with potatoes, carrots and onions. Recipe below.

Dwaeji galbi-jjim (spicy style)

Pork ribs braised in a very similar red chili sauce.

Dubu jorim (spicy)

Pan-fried tofu simmered in a smaller amount of the same seasoning.

Bokkeumbap finish

Leftover sauce in the pot is often fried with rice, kimchi and seaweed at the end of the meal.

Easy Dakdoritang Recipe (Serves 3–4)

Ingredients

2 1/2 lb (about 1.1 kg) bone-in chicken pieces (drumsticks, thighs, wings)
2 medium potatoes, cut into large chunks
1 carrot, cut into chunks
1 onion, cut into large pieces
2 green onions, cut into 2-inch pieces
1 green chili, sliced (optional)
2 1/2 cups (600 ml) water

Dakdoritang sauce

3 tbsp gochugaru
2 tbsp gochujang
4 tbsp soy sauce
1 1/2 tbsp sugar
1 tbsp rice wine or mirin
2 tbsp minced garlic
1 tsp minced ginger
1/4 tsp black pepper

Instructions

Mix all the sauce ingredients in a bowl.
Rinse the chicken and trim excess fat. For a cleaner broth, blanch it in boiling water for 3 minutes, then drain and rinse.
Put the chicken, water and sauce in a large pot. Bring to a boil over high heat, then reduce to medium and simmer, covered, for 15 minutes.
Add the potatoes and carrot and simmer for another 15–20 minutes, stirring occasionally, until the potatoes are tender.
Add the onion, green onion and chili. Simmer uncovered for 5 minutes to thicken the sauce slightly.
Check that the chicken is cooked through: the thickest pieces should reach 165°F (74°C) on a thermometer and the juices should run clear. Serve hot with rice.

Tip: Cut the potatoes larger than the carrots so they hold their shape; a few softer pieces will melt into the sauce and thicken it naturally.

Where to Buy Dakdoritang Sauce

How to Store Dakdoritang Sauce

The mixed raw sauce keeps in a sealed jar in the refrigerator for about 1 week. Bottled sauce should be refrigerated after opening. Cooked dakdoritang can be cooled quickly and refrigerated for 3–4 days; reheat it until steaming hot all the way through.

Dakdoritang Sauce FAQ

Is dakdoritang the same as dakbokkeumtang?

Yes. Both names refer to the same spicy braised chicken dish; dakbokkeumtang is the name often recommended as standard Korean.

How is dakdoritang different from dakgalbi?

Dakdoritang is a brothy braise with bone-in chicken, while dakgalbi is a stir-fry of boneless marinated chicken.

Can I use boneless chicken?

Yes. Use boneless thighs and shorten the first simmer to about 10 minutes, still cooking to 165°F (74°C).

How do I make it less spicy?

Halve the gochugaru and add an extra spoon of soy sauce and sugar.

Conclusion

Dakdoritang sauce is a simple mix of chili, soy and garlic that turns chicken and potatoes into one of Korea’s coziest one-pot dinners. For more Korean chicken ideas, compare it with soy-braised jjimdak or crispy yangnyeom chicken.

Korean Ingredients Guide

What is Dakdoritang Sauce? Korean Spicy Braised Chicken Sauce Explained (+ Easy Dakdoritang Recipe)

Leave a Reply Cancel reply