Slow-Cooker Dakdori Tang
- Total Time
- 5 hours and 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1½-inch chunks
- 1pound carrots (about 4 large carrots), peeled and sliced into 1 to 1½-inch chunks
- 10garlic cloves, smashed and roughly chopped
- 1yellow or red onion, roughly chopped
- 1long green Korean chile (cheong-gochu), stemmed and thickly sliced, (or 1 jalapeño, stemmed, seeded and thickly sliced)
- ½cup gochujang
- ¼cup soy sauce
- 3tablespoons gochugaru (see Tip)
- 2tablespoons minced fresh ginger (from about 2 inches ginger root)
- 2tablespoons granulated sugar
- 2teaspoons sesame oil
- 3¼pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)
- Cooked rice, for serving
- 4scallions, sliced
- Sesame seeds, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
617 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 48 grams protein; 1719 milligrams sodium
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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- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
Lisa
Could I use a a Dutch oven and simmer?
Beans20
Could I cook over a wood fire in a tin can?
Prakash Nadkarni
RE: Instant Pot Many Instant-Pot knock-offs have a "Slow Cooker" setting. But if you want to use pressure, limit yourself to 5-6 minutes pressure with natural release. The mixture cooks during the warming up and the cooling down. (Chicken cooks very fast: I once made the mistake of using a 10-minute setting for a cacciatore, which cooked it to mush.)
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.
cv
Can you cook in the oven?
Lisa
Can you advise what would be an instant pot version of this?
lowcountrygayle
I made this with chicken thighs; skin on, bone in. Made in instant pot, slow cooker setting for 5 hrs. The broth is delicious, sweet with a little heat. The meat fell off the bone and naturally shredded, which I thought was good; could remove the bones before serving. The potatoes and carrots were cooked perfectly.
RDCollins
Odd. The NYT has a nearly identical recipe for "Insta Pot Dakdori Tang" by the same author; ingredients are identical except it calls for 1 tablespoon of sugar instead of 2 and says to serve with rice. The first step of that version of the recipe includes water: "...combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar, sesame oil and 1 1/2 cups water."
John
Agree 4-5 hours on high is too, recommend that duration on low and not high.
Jewels
Yes, you can. I would bring all the saucy ingredients plus 1/4 cup water to a simmer over medium low heat, add the veggies, stir, then add the chicken, stirring to coat. Bring back to a simmer and cover for 40-45 minutes or so until the chicken is done. You may need to add a bit more water if sauce is getting too thick.
made in Instant Pot brand cooker
Made I am instant pot. Slow cook setting for 4 hrs was just not enough. Switched to high pressure after slow cook for 10 min. Perfect. Spicy, delish, and spicy. The instant pot recipe version of this does not list the cook time.
Natalie Larsen
More spicy than flavorful. It was fun to try but I won't be making it again.
Maria
Truly delicious and one of the best crock pot recipes I have ever cooked.
JoeyDS
This dish is excellent. My wife sometimes doesn’t want to eat chicken with skin and bone, so we substituted in chicken breasts and shredded it at the end. It turned out great. I’d still love to try it with proper chicken, but if your preference is white meat-boneless chicken you’ll be fine. The ingredients are good enough that you can’t go wrong.
Mark
Absolutely delicious! Simmered on the stove for 75 minutes or so and the chicken fell off the bone. Using gochujang SAUCE rather than concentrated paste is the key to avoid melting your face…
nicole
Help NYT. Am I understanding this correctly? Recipe calls for 3 tablespoons gochugaru. Tip says if you don’t have it, “substitute 1 tablespoon good-quality sweet paprika and 1 teaspoon dried red-pepper flakes.” Is this amount correct, in place of 3 tablespoons gochugaru? Seems like it should maybe be more, to be equivalent to the 3 tablespoons the recipe calls for, but I am not too familiar with gochugaru. Some clarification would be helpful in the written directions. Thank you.
Jim P
Next time would probably sear chicken for flavor, reduce gochujang by 1/3, up the ginger (or use ginger powder in addition), add some fish sauce. Reduce cooking time on low (maybe 4-5 hours). Chicken came out over cooked. Some acidity on top or on the side would be great (pickled red onions or daikon). Overall a great base of a recipe for very little effort.
TTT
Do you think I could use sweet potatoes and omit the sugar? Seems like if I used both it could be a little too sweet.
Hazel
Could I cook this with a Bunsen burner?
VOS
Used only 1 TBSP sugar and added 1 TBSP fish sauce. Took skin off 9 bone in chicken thighs. Cooked on low for 6 hours. Everything else, the same. Came out perfect!
Val
Made stove stop version which takes less than an hour. Browned chicken pieces then added everything else and simmered about 45 minutes until potatoes and chicken were tender. Also added 1/2 cup brown rice and 1 cup water to the mix instead of serving over white rice - just a personal choice to eat less white food. This is now part of our regular rotation! (Oh, and used gochujang paste to make the gochujang sauce needed. Very easy and lots of ideas on the internet to accomplish this.)
Katri
Could also add oyster sauce, fish sauce. Add lanttu & potato
Emily
Wow this dish is spicy! To the point where my husband couldn’t keep eating it and my eyes were watering.
Elisabeth
Gochujang comes in a spectrum of heat levels - you may have purchased the extra hot type, which could make this dish pretty spicy.
J Burke
We loved this recipe. The chicken, potatoes and carrots were perfectly tender. The spice was perfect for us, a good mellow spice and great flavor. Next time we’re going to try adding kimchi and a fried egg.
CP
I did this in a cast iron Dutch oven instead of a crockpot. Sautéed the gochujang & sesame oil with the onion, garlic, ginger & jalapeño for a few minutes and then added everything else to the pot. I put the lid on and cooked for 45 min or so, stirring every few minutes. Delicious!
bittersweetdb
Really delicious! Made in the slow cooker with sambal oelek as I had no gochujang paste, and the paprika/chili flake substitute for gochugaru. Added maybe a TBSP of cider vinegar, and about a cup of water to sauce it up halfway through.
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