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Dakdoritang (Korean Spicy Chicken Stew)

🇰🇷 South Korea

Servings: 6 Prep: 15 minutes Cook: 30 minutes Total: 45 minutes

Ingredients

  • 2 1/2 to 3 lb whole chicken, cut into pieces (or bone-in thighs and drumsticks)
  • 1 onion, diced
  • 2 carrots, roughly diced
  • 1 lb Yukon potatoes, peeled and cut into 1 1/2 inch chunks
  • 2 green chilies, sliced
  • 2 green onions, chopped
  • 4 cups water
  • 1 large piece dried sea kelp (dashima)
  • 2 heaping tbsp Korean chili paste (gochujang)
  • 2-3 tbsp Korean chili flakes (gochugaru)
  • 4 tbsp soy sauce
  • 1 1/2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp ginger paste
  • 2 tbsp sweet rice wine (mirim)
  • 1 tbsp sesame oil
  • 1 tsp black pepper

Steps

  1. Simmer the dried sea kelp in 4 cups of water over low heat for 5 minutes, then remove the kelp and reserve the stock.
  2. In a bowl, combine gochujang, gochugaru, soy sauce, honey, garlic, ginger, mirim, sesame oil, and black pepper; mix until smooth.
  3. In a large pot, add the chicken, onion, and carrots. Spoon the seasoning paste over them.
  4. Pour in enough kelp stock to slightly cover the ingredients (about 2-3 cups). Cover and bring to a boil over medium-high heat; cook 10 minutes.
  5. Add the potatoes, stir gently to submerge, reduce heat to medium, cover, and simmer 20 minutes until vegetables are tender, stirring occasionally.
  6. Uncover for the final 5 minutes to help the broth reduce and thicken.
  7. Add sliced green chilies and chopped green onion; cook uncovered for 3 more minutes.
  8. Stir well, let the stew rest 3-4 minutes, then serve hot with rice.

Source: www.beyondkimchee.com