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Dakdoritang (Korean Spicy Chicken Stew)
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Prep Time:
20 minutes
20 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
65 minutes
65 minutes
Spicy Korean chicken stew with potatoes, carrots, and onions in red sauce.
Ingredients:
- 1.5 cups water
- 0.25 cup soy sauce
- 2 tablespoons rice wine
- 2 tablespoons Korean red chili pepper paste (gochujang)
- 2 tablespoons Korean red chili pepper flakes (gochugaru)
- 1 tablespoon honey
- 1 tablespoon white sugar
- 1 pinch ground black pepper
- 3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces
- 10 ounces potatoes, cut into large chunks
- 2 carrots, cut into large chunks
- 0.5 large onion, cut into large chunks
- 4 large garlic cloves, or more to taste
- 2 slices fresh ginger, or more to taste
- 2 scallions, cut into 2-inch lengths
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions:
- Combine water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper in a large pot. Add chicken and bring to a boil. Reduce heat to medium, cover, and simmer until chicken is browned, approximately 15 minutes.
- Mix potatoes, carrots, onion, garlic, and ginger with the chicken. Cover the pot and cook until potatoes are tender, about 15 minutes. Uncover and continue cooking until chicken is tender and sauce thickens slightly, approximately 10 minutes. Check chicken's doneness with a meat thermometer; it should register 165 degrees F (74 degrees C) when inserted near the bone.
- Mix in the scallions, sesame oil, and sesame seeds into the stew, then take the pot off the heat.