Dakdoritang (Korean Spicy Chicken Stew)
🇰🇷 South Korea
Ingredients
- 2.5 to 3 lbs bone-in chicken parts, cut into small pieces, excess fat removed
- 10 oz potatoes, cut into big chunks
- 1 carrot, cut into big chunks (optional)
- 1/2 large onion, cut into big chunks
- 7 to 8 garlic cloves
- 2-3 slices ginger (about 1-inch round)
- 2 scallions, cut into 2-inch lengths
- 1 red chili pepper (optional)
- 2 to 3 tablespoons gochugaru (Korean red chili pepper flakes), adjust to taste
- 2 tablespoons sugar
- 4 tablespoons soy sauce
- 2 tablespoons rice wine (or mirin)
- 2 tablespoons gochujang (Korean red chili pepper paste)
- pinch of pepper
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Steps
- Cut the potatoes, carrot, and onion into big chunks.
- Combine gochugaru, sugar, soy sauce, rice wine, gochujang, and pepper in a bowl to make the sauce.
- Place the chicken pieces in a pot and add enough water to almost cover them.
- Add the garlic, ginger, and half of the sauce mixture to the pot.
- Bring to a boil over high heat, then reduce heat and simmer for about 10 minutes, skimming off any foam.
- Add the potatoes and carrot, and cook for another 10 minutes.
- Add the onion and remaining sauce, and continue to cook until the vegetables are tender and the sauce has thickened, about 10 more minutes.
- Add the scallions and red chili pepper (if using), and cook for a few more minutes.
- Stir in the sesame oil and sprinkle with sesame seeds before serving.
Notes
Can also be made in a slow cooker by combining all ingredients and cooking until the chicken and vegetables are tender.
Source: www.koreanbapsang.com