Korean Chicken Stew -Dak Dori Tang

spicy Korean chickenstewchickenstew

Every culture has its own version of chicken stew or curry. This happens to be one of my

all-time favorite recipe, braised sweet and spicy chicken stew, using Gochujang sauce and

loads of garlic! Some refer to this as Dak-Bokkeum Tang, so it’s good to remember both

names if you want to order this at a restaurant. It goes really well with a side of steamed rice! This recipe is also featured in my cookbook. You can order a copy on amazon: http://amzn.to/1Uu1peT

“Life’s Delicious, So Taste it!”

Dakdoritang (Sweet & Spicy Chicken Stew)

(Yield: 4-6 servings)

Ingredients You’ll Need:

  • 2 lb. chicken thighs and drumsticks (half and half)
  • 3 medium sized potatoes, peeled and cut into 1/2 inch cubes
  • 1 large onion, quartered
  • 2 medium carrots, peeled and cut into cubes
  • 2 green onions, sliced

Sweet and spicy sauce:

  • 1/4 cup Soju (you can also use Mirin or white wine)
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced ginger
  • 2 Tbsp. minced garlic
  • 1 Tsp. freshly ground pepper
  • 1/3 cup lite Soy sauce
  • 1 Tbsp. brown sugar or Stevia
  • 2 Tbsp. Gochujang (Korean red chili paste)
  • 1 Tbsp. Sesame oil
  • 4 cups of water
  • 1 Tbsp. toasted Sesame seeds

Directions

  1. Using a knife, score the outer part of the chicken thighs and drumsticks so the sauce penetrates into the meat.
  2. In a bowl, add the ingredients for the sauce and mix well.
  3. Heat a deep Wok or saucepan and drizzle olive oil.
  4. Add the chicken and pan-fry them until they are slightly browned on the outside.
  5. Add the sauce and stir-fry with the chicken for 2-3 minutes.
  6. Add water and simmer in medium heat for half hour with the lid closed.
  7. With a wooden ladle, gently stir the chicken.
  8. Bring the heat to medium low, add the potatoes, onion and carrots and simmer for additional 10 minutes.
  9. Sprinkle the sliced green onions and Sesame seeds on top before serving.

 

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