Vegan Korean Spicy Chicken Stew (Dakdoritang)

The delicious recipe featuring our Plant-Based Pork below was created by The Cheap Lazy Vegan

Dakdoriang (닭도리탕) is a Korean dish that’s traditionally made by boiling chicken with speics and vegetables. For this veganized version, Rose from The Cheap Lazy Vegan used Plant-Based Chick’n Mix from JADA Brands. Just mix with water and form into little nugget shapes, and pan-fry them first.

This vegan dakdoritang recipe uses a gochujang-based sauce, so expect it to be spicy. Of course, you are free to adjust the spice level according to your preference. Scroll down for the recipe!

Vegan Korean Spicy Chicken Stew


  • 1 package Jada Brands Chickn Mix + 1 cup water + 1 tbsp oil 
  • 1-2 tbsp oil for cooking
  • 1/2 onion, chopped
  • 2 medium potatoes, peeled & chopped into bite-sized pieces
  • 3 carrots, peeled & chopped
  • 3 cups of water 

For the sauce:

  • 3-4 tbsp gochujang (Korean red pepper paste)
  • 1-2 tbsp gochugaru (Korean red pepper flakes)
  • 2 tbsp toasted sesame oil
  • 3-4 cloves garlic, minced
  • 2 tbsp sugar
  • 2 tbsp soy sauce


  1. Prepare chick’n mix by mixing with water and oil in a large bowl. Add a little bit of salt, mix, and let it sit for 10 minutes. 
  2. Form small nuggets out of the mix, and pan-fry each piece with a little oil until golden on each side. 
  3. While the nuggets are frying, make the sauce by adding the sauce ingredients into a small bowl. Mix until smooth. Set aside. 
  4. In a large wok or pot, saute onions for a few minutes and add in carrots, potatoes, and water. Let it come to a boil to allow the carrots and potatoes to cook for around 10-15 minutes.
  5. Add in the sauce and another cup of water. 
  6. Add in the chick’n nuggets. Cover and let it cook for about 15-20 minutes until the carrots & potatoes are cooked. 
  7. Top with chopped green onions. 
  8. Eat with rice. Enjoy!

Vegan Dakdoritang (Korean Spicy Chicken)

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