Rice Cooker Dakdoritang (Korean Spicy Braised Chicken)

Byhubbybap@gmail.com
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Dakdoritang is one of the ultimate Korean comfort foods to me. It’s spicy, savory, slightly sweet, and packed with tender chicken, soft vegetables, and chewy glass noodles that soak up all the sauce.

This version is made in the rice cooker, which honestly makes the whole process much easier and more forgiving than cooking it on the stove. Everything cooks gently and evenly without the sauce reducing too quickly, so the chicken stays juicy while the potatoes become soft and flavorful.

I especially love adding glass noodles at the end because they absorb all the spicy braising liquid so well. And one thing I always like adding to gochujang braised dishes is a little butter. It might sound unexpected, but butter works surprisingly well with spicy Korean sauces. It softens the heat slightly and adds extra richness and depth to the broth.

The best part is that it’s mostly hands-off cooking. You can basically add everything to the rice cooker, let it slowly braise, then finish with noodles and aromatics at the end.

It’s cozy, hearty, and one of those meals that feels even better served with a bowl of rice on the side 🤍

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Rice Cooker Dakdoritang Korean spicy braised chicken with potatoes and carrots

Rice Cooker Dakdoritang (Korean Spicy Braised Chicken)

Easy Korean spicy braised chicken made in the rice cooker with potatoes, carrots, and a flavorful sauce.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 2 people
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1½ lb Chicken drumettes or other chicken cuts
  • 1 Large russet potato cut into bite-sized pieces
  • 1 Onion cut into bite-sized pieces
  • 1 Small carrot cut into bite-sized pieces
  • 2-3 stalks Green onion
  • 1-2 Green and red chilies optional, sliced
  • 100 g Korean glass noodles (Dangmyeon) thick or thin type (I used thick), soaked at least 30 minutes
  • 2 tbsp Butter
  • 1/2 tbsp Sesame seeds
  • 1 cup Water
Sauce
  • 6 tbsp Soy sauce
  • 3 tbsp Gochujang
  • 3½ tbsp Sugar
  • 3 tbsp Gochugaru
  • 1½ tbsp Minced garlic
  • 2 tbsp Korean cooking wine (matsul)
  • 1 tbsp Oyster sauce
  • ½ tsp Ginger powder optional but recommended

Equipment

  • Rice cooker with multicook or slow-cook function
  • Instant Pot (optional alternative)

Method
 

  1. Prepare ingredients
    Peel the potato and carrot, then cut into bite-sized pieces. Cut onion into bite-sized pieces. Slice green onions and chilies.
    Soak Korean glass noodles (dangmyeon) in water for at least 30 minutes, or longer if using a thicker type.
  2. Prepare sauce
    Mix soy sauce, gochujang, sugar, gochugaru, garlic, Korean cooking wine (matsul), oyster sauce, and ginger powder until smooth.
  3. Add to rice cooker
    Add chicken, potato, onion, and carrot to the rice cooker.
    Pour sauce over the ingredients and add 1 cup water.
  4. Cook
    Cook on the multicook or slow-cook setting for about 50 minutes, until the chicken and vegetables are tender.
    (An Instant Pot on slow-cook mode should work similarly, though cooking times may vary slightly depending on the model.)
  5. Finish
    Drain the soaked glass noodles, then add to the rice cooker along with green onion, chilies, and butter.
    Cook another 10–15 minutes until the noodles are soft and have absorbed the sauce.
  6. Serve
    Sprinkle with sesame seeds and serve hot with rice.

Notes

Difficulty

Easy – Mostly hands-off cooking.

Storage

Refrigerator: Up to 3–4 days airtight.
Reheat: Reheat gently with a splash of water if needed.
Freezer: Up to 1 month, though potatoes may soften further after thawing.

Tips

• Soak glass noodles at least 30 minutes for even cooking
• Thicker dangmyeon may need a longer soaking time
• Cut vegetables into similar sizes for more even texture
• Butter added at the end gives the sauce extra richness
• Add extra water if the sauce reduces too much depending on the rice cooker
• Glass noodles continue absorbing sauce as they sit
• Chicken thighs also work especially well in this recipe
• On my CUCKOO rice cooker, the multicook setting works similarly to a gentle slow braise
• An Instant Pot on slow-cook mode should also work well for this recipe
• If using pressure cook mode, cooking time and liquid amount may need adjustment

If you liked this, you might also like:

Crispy Lemon Soy Chili Chicken Salad (Yuringi-Style)

One-Pan Gochujang Butter Pork Ribs (Gochujang Butter Deunggalbi)

Air Fryer Gochujang Samgyeopsal (Spicy Korean BBQ Pork Belly)

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