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