Easy Dakdoritang (Spicy Korean Chicken Stew)
Dakdoritang includes chicken chunks that are tenderly simmered with potatoes, carrots, and a hot and delicious chili sauce. This Korean chicken stew tastes very comfortable and is the greatest way to mix up your regular dinner menu when it’s served over a bowl of rice.
In the traditional Korean cuisine Dakdoritang, sometimes called Dakbokkeumtang, chicken and vegetables are simmered in a hot, savory, and somewhat sweet chili sauce.
The end product is a Korean chicken stew that is packed with flavorful chicken, potatoes, and carrots that are covered in a sauce that is so good that it makes the chicken pieces instantly fall off the bone.
Not to mention that the melt-in-your-mouth potatoes topped with a spicy sauce and served over a dish of steamed rice are the definition of comfort food.
- 2 pounds of bone-in, skin-on, cut-up chicken, a mixture of thighs and drumsticks
- one medium onion, chopped
- 3 (500 g) potatoes, chopped
- 1/8 (100g) of a carrot, chopped
- 2 1/2 cups water for added flavor, add anchovy stock, dashi, or rice water.
- 2 each chopped green onions and chile peppers
- 2 tablespoons Gochugaru, or to taste, Korean chili flakes
- 4 tbsp. soy sauce
- 4 minced garlic cloves
- 1 1/2 tbsp of sugar or honey
- 3 tablespoons of Gochujang (Korean chili paste)
- Black pepper, 1/4 teaspoon
- Consolidate all sauce fixings in a bowl, and set up the vegetables.
- Pour the sauce over the chicken and onion in a large pot over medium heat. Cook for two minutes and toss to coat. Stir in the water to combine.
- Cover and cook, stirring occasionally, about 15 minutes. Add the carrots and potatoes, stir, reduce the heat to low, cover, and simmer for an additional 15 minutes until the potatoes are tender.
- Finish with chili pepper and green onion, and serve with a bowl of steamed rice. Enjoy!