dakdoritang

Korean Spicy Chicken Stew (Dakdoritang)

lbs bone-in chicken (drumsticks recommended)

russet potato

carrot

serrano pepper (optional)

chicken stock

tsp sesame oil

tsp sesame seeds

green onion

tbsp gochugaru ((Korean red pepper flakes))

tbsp gochujang ((Korean red pepper paste))

tbsp sugar

soy sauce

tsp dwenjang ((Korean fermented soybean paste))

tsp Buldak spicy ramen sauce (optional)

tsp minced ginger

tbsp minced garlic

onion

Combine all of the seasoning sauce ingredients together. Add the bottom half of the green onion to this sauce (white/light green).

Make 2-3 slashes into the drumsticks, then toss it in the sauce until well coated.

Put the chicken into a shallow pot. Use the chicken stock to collect any leftover sauce in the mixing bowl then add it to the pot.

Bring to a boil then cover and cook on medium heat for 20 minutes. Stir occasionally to make sure the bottom does not burn.

After 20 minutes, add the potatoes, carrots, and peppers. Mix well so that the potatoes and carrots are mostly submerged in the sauce. Cover and cook for another 15-20 minutes.

Stir occasionally, and spoon the sauce over the chicken and veggies.

When the potato is just about chopstick tender, uncover and drizzle over the sesame oil. Stir and continue to cook for another 5 minutes until the sauce has slightly thickened.

Turn off the heat then top with sesame seeds and chopped green onion. Serve with rice and enjoy :)

This easy Dakdoritang features tender pieces of chicken, potatoes, and carrots braised in a spicy and savory chili sauce. Served over a bowl of rice, this Korean chicken stew is incredibly comforting yet so easy to make, and the best way to spice up your dinner rotation!

Easy Dakdoritang (Spicy Korean Chicken Stew)

chicken

(500 grams) potatoes

(100 grams) carrot

water (anchovy stock, dashi,

green onion and chili pepper (sliced)

sesame seeds (optional,

tbsp Gochugaru (Korean chili flakes) (or to taste)

garlic (minced)

tbsp honey (or sugar)

tbsp Gochujang (Korean chili paste)

tsp black pepper

[Optional] Bring a large pot of water to a boil. Parboil the chicken for 2 minutes, rinse under cold water, and pat dry. This process will remove the smell, excess oil, and impurities from the chicken.

Combine all sauce ingredients in a bowl. In a large pot over medium heat, add chicken and onion and pour the sauce on top. Toss well to coat and cook for 2 minutes.

Add water and stir to combine. Cover and boil for about 15 minutes, stirring occasionally. Stir in potatoes and carrots, cover, and cook for another 10 minutes.

Remove cover, add green onion and chili pepper, and cook for an additional 5 minutes, or until the stew is thickened to your liking.

Garnish with sesame seeds and fresh green onions if you prefer, and serve over a bowl of steamed rice. Enjoy!

Dakdoritang is a Korean chicken stew that combines sweet, savory, and spicy flavors to create a delicious and comforting dish. It&#39;s easy to make and a great way to add some heat to your dinner routine.

Spicy Korean Chicken Stew (Dakdoritang)

carrots

onion (diced)

potato

green chilies (sliced)

water

sea kelp (dashima)

Korean chili paste (gochujang)

Korean chili flakes (gochugaru)

Korean soup soy sauce (gukganjang)

tbsp oyster sauce (optional)

tbsp honey

ginger paste

sweet rice wine (mirim) (optional)

tbsp sesame oil

In a mixing bowl, combine all the seasonings and mix well. You can adjust the amount of chili flakes (gochugaru) to your desired level of spiciness.

Add the chicken pieces to the seasoning mix and coat them thoroughly.

For the stew seasoning paste

Simmer a large piece of dried sea kelp in water for 5-7 minutes over low heat. Once done, discard the sea kelp and use the stock to pour over the chicken.

For the see kelp stock

Place the marinated chicken pieces in a large, wide pot and pour in enough sea kelp stock to just cover the chicken, about 2-3 cups. Bring the pot to medium-high heat and allow the stew to come to a boil, then reduce the heat to low and let it simmer for 5 minutes, covered.

Add the diced onion and carrot to the pot and simmer for an additional 10 minutes over medium-low heat. Then, add the potatoes and continue to simmer for another 10 minutes, stirring gently occasionally. (Note that cooking time can vary depending on the size of your vegetables. If you prefer smaller pieces, adjust the cooking time accordingly.)

When the vegetables are almost tender, you can open the lid to let the liquid in the sauce evaporate. This will help thicken the sauce.

To finish the stew, add sliced green chili and green onion to the pot and stir to mix well. Let the stew rest for 5 minutes with the lid open before serving. This will allow the stew to thicken up nicely before serving. Serve hot with rice.

To make the stew

How to make traditional Dakdoritang. Our easy homemade Spicy Korean Chicken Stew recipe features drumsticks cooked with carrots and potatoes.

Dakdoritang Spicy Korean Chicken Stew

lb Chicken Drumsticks

Light Soy Sauce

Gochujang

tsp Gochugaru

tbsp Brown Sugar

Garlic Cloves (grated)

Red Onion (cut into 1 inch chunks)

Yukon Gold Potatoes (peeled,

Large Carrot (cut into 1 inch chunks)

Large Jalapeno Pepper (seeds removed, thinly sliced)

tbsp Sesame Oil

Scallions (thinly sliced)

Bring a large pot of water to boil over high heat and add chicken drumsticks, poaching them until no longer pink, around 5 minutes. Drain, rinse the chicken under cold tap water, return to empty pot.

In a small bowl, stir the soy sauce, gochugaru, gochujang, brown sugar, garlic, 1 1/3 cups water and add to the pot. Bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until the sauce has reduced slightly about 10 minutes.

Add the onion, potatoes, carrot, jalapeno and continue gently boiling until the chicken is tender and no longer pink, 20-30 minutes.

Stir in the sesame oil and garnish with sliced scallions.

Serve the pot of Dakdoritang with steamed rice.

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