Spicy Chicken Stew
Dakdoritang is a classic Korean dish of chicken, potatoes and carrots stewed in a spicy sauce. It's very tasty and homey and would make a great weekday meal. It does require getting a hold of gochunjang, a Korean pepper paste which together with gochugaru , Korean chili, is what gives it its spiciness and flavor. Fortunately, I was able to find the former at a major supermarket, but had to substitute red pepper flakes for the latter.
Korean Spicy Chicken Stew
- 2.5 lbs bone-in chicken thighs, drumsticks and/or wings
- 1 1/2 cups water
- 1/4 cup soy sauce
- 2 Tbsp rice wine
- 2 Tbsp gochunjang
- 2 Tbsp gochugaru or red pepper flakes
- 2 Tbsp sugar
- pinch pepper
- 10 oz potatoes, cubed
- 8 oz mushrooms, sliced
- 1 carrot, cut into 1/2" long chunks
- 1/2 onion, quartered
- 8 garlic cloves
- 1" ginger root, peeled and thinly sliced
- 2 scallions, cut into 2" pieces
- 1 red chili pepper, cored and seeded
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
Place a large pot over high heat and add the chicken, water, soy sauce, rice wine, gochujang, gochugaru, sugar and pepper. Stir to combine, bring to a boil, then reduce temperature to medium, cover and simmer for 15 minutes, stirring occasionally.
Add the potatoes, mushrooms, carrots, onions, garlic and ginger. Cover and cook for 10 more minutes, stirring occasionally.
Uncover and continue cooking until the chicken is cooked through and the sauce has thickened slightly, about 5 minutes. Stir in the scallions, chili pepper, sesame oil and sesame seeds. Serve.
Adapted from Hyosun's recipe at Korean Bapsang
Korean Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail