The first chill of autumn made me crave something that felt like a warm embrace, and that’s when I discovered the magic of Slow-Cooker Dakdori Tang. This delightful Korean chicken stew effortlessly brings together tender chunks of chicken and vibrant vegetables, simmered in a flavorful sauce that dances between savory and slightly spicy. Imagine the rich aroma of gochujang and garlic wafting through your kitchen, wrapping around you like a cozy blanket after a long day.
It’s a dish that transforms simple ingredients into a comforting meal, perfect for busy weeknights or when you want to impress guests without the fuss. Plus, the versatility of this recipe allows for creative adaptations, whether you’re looking for a vegetarian twist or have a busy schedule that calls for a slow cooker. Join me in sharing this heartwarming stew that promises to become a staple in your home!
Why is Slow-Cooker Dakdori Tang Irresistible?
Comforting, indulgent flavors: This stew envelops your taste buds in a rich blend of gochujang and garlic with a touch of spice.
Simple to prepare: Just toss everything in the slow cooker, and let it work its magic while you go about your day.
Versatile delight: Substitute chicken with tofu for a vegetarian twist or mix in seasonal veggies for variety.
Crowd-pleaser: This dish is perfect for family dinners or gathering with friends, leaving everyone satisfied.
Time-saving: Whip up this one-pot meal with minimal effort, making weeknight dinners a breeze.
Slow-Cooker Dakdori Tang is sure to become a comforting favorite in your recipe collection!
Ingredients for Slow-Cooker Dakdori Tang
For the Stew
• Yukon Gold Potatoes – Adds creaminess and heartiness to the stew; red potatoes are a perfect substitute.
• Carrots – Provides sweetness and color; you can use parsnips for a different flavor profile.
• Garlic – Essential for robust aromatic notes; fresh garlic is best for flavor, while powder works in a pinch.
• Onion – Enhances the depth of flavor; either yellow or red onions can be used interchangeably.
• Green Korean Chile (Cheong-gochu) – Contributes heat; jalapeño serves as a milder option.
• Gochujang (Korean red chili paste) – This is the main flavor base, offering umami and spice; choose a milder brand or use less to lower heat.
• Soy Sauce – Adds saltiness and depth; tamari is an excellent gluten-free alternative.
• Gochugaru (Korean red pepper flakes) – Further warms and colors the stew; red pepper flakes can be substituted.
• Fresh Ginger – Gives freshness and zing; if you’re in a hurry, ground ginger works too but fresh is preferred.
• Granulated Sugar – Balances flavors; feel free to replace it with honey or another sweetener.
• Sesame Oil – Infuses a nutty aroma and richness; omit for a lighter version, though flavor will be less pronounced.
• Bone-in, Skin-on Chicken (drumsticks and thighs) – Provides rich flavor to the broth; for a leaner dish, skinless chicken can be used, adjusting broth richness.
• Cooked Rice – Ideal for serving, adding substance; quinoa or noodles may serve as alternatives.
• Scallions and Sesame Seeds – Used for garnishing, adding freshness and crunch.
Transform your dinner into a comforting feast with this Slow-Cooker Dakdori Tang recipe!
How to Make Slow-Cooker Dakdori Tang
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Prepare Ingredients: In a large slow cooker, combine Yukon Gold potatoes, carrots, garlic, onion, green Korean chile, gochujang, soy sauce, gochugaru, ginger, sugar, and sesame oil. Stir well until evenly mixed.
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Add Chicken: Carefully place bone-in, skin-on chicken pieces on top of the vegetable mixture. Ensure the chicken is coated thoroughly with the savory sauce.
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Cook Stew: Set your slow cooker to high and cook for 4 to 5 hours. The chicken and veggies should be tender, and the flavors beautifully melded together.
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Serve: Once cooked, ladle the hearty stew into bowls over a bed of cooked rice. Garnish with fresh scallions and a sprinkle of sesame seeds for an added touch of flavor and texture.
Optional: Serve with a side of pickled vegetables to enhance the dish.
Exact quantities are listed in the recipe card below.
Slow-Cooker Dakdori Tang Variations
Feel free to get creative and make this recipe your own with these delicious twists!
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Vegetarian Delight: Substitute chicken with tofu or tempeh, allowing the stew to maintain its hearty essence while being plant-based.
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Seasonal Veggies: Toss in seasonal favorites like bok choy, sweet potatoes, or baby corn for added texture and color, making each bowl unique.
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Spice it Up: Adjust the heat level by using milder peppers or simply reducing the amount of gochujang and gochugaru for a gentler flavor.
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Nutty Aroma: Swap sesame oil for peanut oil to give the stew a distinct nutty flavor twist, enhancing that comforting aroma.
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Coconut Creamy: Stir in a can of coconut milk for a rich, creamy broth that adds a delightful tropical note to the traditional flavors.
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Asian Fusion: Add a splash of rice vinegar or lime juice for a tangy kick, brightening the overall flavor and making the stew even more refreshing.
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Grain Alternatives: Switch out rice for quinoa or serve it over noodles for a unique twist, creating a different textural experience with every bite.
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Additional Crunch: Top with crushed peanuts or crispy fried onions for an extra crunch that complements the stew’s tender chicken and vegetables beautifully.
What to Serve with Slow-Cooker Dakdori Tang?
Transform your meal into a delightful feast by pairing this heartwarming stew with perfect accompaniments.
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Steamed Jasmine Rice: The fluffy grains soak up the rich, spicy broth, making each bite even more satisfying. It’s a classic combination that never goes out of style.
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Crispy Garlic Naan: Soft, pillowy bread enriched with garlic pairs beautifully with Dakdori Tang; you can use it to scoop up the stew, adding texture and flavor in every bite.
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Spicy Kimchi: This traditional Korean side dish complements the warmth of the stew, adding a crunchy, tangy bite that balances well with the savory flavors of gochujang.
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Pickled Vegetables: A side of tangy pickles brightens the palate and contrasts the hearty stew perfectly—think cucumbers or radishes for a refreshing crunch.
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Green Salad with Sesame Dressing: The freshness of a mixed green salad, especially with a drizzle of sesame dressing, lightens up the meal and enhances its vibrant flavors.
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Chilled Soba Noodle Salad: For a unique twist, serve cold soba noodles tossed in a light sesame dressing; their nutty flavor and chewy texture provide a delightful contrast to the warm stew.
Enjoy these thoughtful pairings that elevate your dining experience while showcasing the soul of Korean comfort food!
Expert Tips for Slow-Cooker Dakdori Tang
- Heat Adjustment: Start with less gochugaru to gauge spice levels; you can always add more for extra heat later.
- Chicken Choices: For a rich broth, keep skin-on chicken. If you prefer a lighter dish, use skinless chicken, but note the flavor difference.
- Sealing Matters: Ensure your slow cooker lid fits snugly to prevent moisture loss, keeping the stew rich and hearty.
- Instant Pot Option: If using the Instant Pot, cook for just 5-6 minutes under pressure, then let it naturally release to avoid overcooking.
- Vegetable Variety: Mix in seasonal vegetables like bok choy or baby corn for delightful twists on the traditional Slow-Cooker Dakdori Tang.
Make Ahead Options
These Slow-Cooker Dakdori Tang preparations are perfect for busy home cooks looking to save time! You can chop your vegetables and mix the sauce up to 24 hours in advance, storing them separately in the refrigerator to maintain their freshness. Additionally, the chicken can be marinated in the sauce a day ahead to enhance flavor. When you’re ready to enjoy this comforting dish, just add the prepped ingredients into your slow cooker and set it to cook on high for 4 to 5 hours. This way, you’ll have a delightful, homemade meal waiting for you with minimal effort, ensuring every bite is just as delicious as fresh!
Storage Tips for Slow-Cooker Dakdori Tang
- Fridge: Store leftover Dakdori Tang in an airtight container for up to 3 days. It tastes even better the next day as the flavors meld!
- Freezer: For longer storage, freeze the stew in a freezer-safe container for up to 2 months. Make sure to leave some space for expansion.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water or broth to restore moisture. Serve hot, and enjoy again!
- Thawing: When ready to enjoy frozen Dakdori Tang, thaw overnight in the fridge before reheating for best results.
Slow-Cooker Dakdori Tang Recipe FAQs
What type of potatoes should I use for Slow-Cooker Dakdori Tang?
I recommend Yukon Gold potatoes for their creaminess and heartiness, but if you prefer, you can easily substitute them with red potatoes without compromising the dish’s quality.
How should I store leftover Dakdori Tang?
Store leftover Dakdori Tang in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together, making it a delightful option for meal prep!
Can I freeze Slow-Cooker Dakdori Tang?
Absolutely! You can freeze the stew in a freezer-safe container for up to 2 months. Just remember to leave a little space at the top for expansion as it freezes. When you’re ready to enjoy it, thaw overnight in the fridge.
What if my Dakdori Tang turns out too spicy?
If you find the stew is too spicy for your liking, you can balance it out by adding a bit of sugar to offset the heat. Additionally, mixing in a bit of extra broth or coconut milk can help tone down the spice level.
Is Slow-Cooker Dakdori Tang suitable for gluten-free diets?
Yes, you can make this dish gluten-free by using tamari instead of soy sauce. Always check the labels for any additional ingredients or sauces that might contain gluten.
Can I replace the chicken with a vegetarian option?
Yes, absolutely! You can substitute the chicken with tofu or tempeh for a vegetarian version of this comforting stew. Just ensure the cooking times are adjusted accordingly; both options should be added for the last hour of cooking to prevent them from becoming too soft.
Slow-Cooker Dakdori Tang: Comforting Korean Chicken Magic
Ingredients
Equipment
Method
- In a large slow cooker, combine Yukon Gold potatoes, carrots, garlic, onion, green Korean chile, gochujang, soy sauce, gochugaru, ginger, sugar, and sesame oil. Stir well until evenly mixed.
- Carefully place bone-in, skin-on chicken pieces on top of the vegetable mixture. Ensure the chicken is coated thoroughly with the savory sauce.
- Set your slow cooker to high and cook for 4 to 5 hours. The chicken and veggies should be tender, and the flavors beautifully melded together.
- Once cooked, ladle the hearty stew into bowls over a bed of cooked rice. Garnish with fresh scallions and a sprinkle of sesame seeds for an added touch of flavor and texture.