Korean Chicken Stew with Kimchi

4/5 from 1 Customers

A unique, spicy chicken stew from Korea...

30 minutes

1 hour


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In Korea this comforting chicken stew is known as dakdoritang - it's full of Korean chilli flakes (gochugaru) which have a lovely, sweet and slightly smoky flavour with just a touch of heat. The stew is served here with sticky rice and a quick version of kimchi, Korea's ubiquitous fermented cabbage dish.


30 minutes

1 hour





Medium Effort

Main Ingredient



Dairy Free

Dairy Free

Taste Profile

Meal Taste





  • Paste Spices: Korean chilli, ginger, garlic, black pepper, yellow MUSTARD, chilli
  • Stew Topping: white SESAME, black SESAME, chives
  • Kimchi Spices: Korean chilli, onion, garlic, chives, coriander

May contain traces of celery
Allergens are listed in CAPITALS

  • 4 large chicken thighs on the bone
  • ½ medium Chinese cabbage
  • 500g mixture of potatoes and carrots
  • 1 large onion
  • 2 cloves of garlic
  • Fresh ginger
  • 1 tbsp sugar
  • 1 tbsp vinegar (rice or white wine vinegar is best)
  • 1 tbsp soy sauce (any type)
  • 300g Japanese sushi rice
  • Large lidded pan
  • Blender
  • Medium saucepan
  • Mixing bowl

Product Rating (1):


Mild, delicious! One of my personal favourites, especially loved the chilli sauce

Laura Ayles View More

Ah, that's great! Happy spicing!

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