Korean Spicy Chicken Stew (Dakdoritang)
Dakdoritang is a one-pot chicken stew perfect for all spicy lovers out there! This will bring you a unique Korean culinary experience and will satisfy your cravings for a bold and spicy kick!
Servings: 2 servings
Ingredients
- 2 lbs Chicken Leg or Thigh Bone-in
- 2 1/2 cups Water
- 1 pc Potato Chopped to bite size
- 60 grams Carrots Chopped to bite size
- 1 pcs Jalapeno Cut in half (Add according to spice tolerance)
- 2 stalks Scallion Cut in 2-3 inch pieces
Dakdoritang Sauce
- 1 1/2 tbsp Korean Red Pepper Flakes or Gochugaru (Coarse)
- 1 1/2 tbsp Korean Red Pepper Powder or Gochugaru (Fine)
- 4 tbsp Korean Red Pepper Paste or Gochujang
- 6 tbsp Soy Sauce
- 2 tbsp Corn Syrup
- 2 tbsp Sugar
- 1 1/2 tbsp Garlic
- 1/2 tbsp Ginger
- 1 tbsp Mirin
- 1 tbsp Oyster Sauce
- 1/2 tbsp Sesame Oil
- Black Pepper To taste
Instructions
- In high heat, blanche the chicken for 2 minutes, then drain.
- Place chicken back into the pot and add water. Bring this to a boil.
- Once boiling, season the chicken with pepper flakes, pepper powder, pepper paste, soy sauce, corn syrup, sugar, garlic, ginger, mirin, oyster sauce, sesame oil, and black pepper. Mix this thoroughly and simmer for 15 minutes.
- Meanwhile, prepare the vegetables.
- Add the potatoes, carrots, onion, and jalapeño. Let it braise on medium-high heat for 25 minutes. Add the scallions in the last 5 minutes.
- Occasionally stir the chicken to prevent sticking on the bottom and the sugar from burning. Baste the sauce in the chicken as well.
- Once the chicken and potatoes are fork-tender and the sauce has thickened, it's done.
- Serve with rice and enjoy!