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My review
Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)
20
funinthesun
"This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy."
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Ingredients
1 h 10 m servings 352Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
- Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
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Reviews
Read all reviews 2433 Ratings
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Most helpful positive review
11/20/2008
Imade this last night. I cut back slightly on the flakes and the paste since it was the first time. I added more when it was done. It was very good. My kids, 5 and 9 and hubby loved it. Made...
Most helpful critical review
2/15/2009
Overall this is tasty and received good reviews from the family, but next time would cut the soy sauce in half (it is very salty otherwise) and add some greens - bok choy, green beans - to make ...
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2/15/2009
Overall this is tasty and received good reviews from the family, but next time would cut the soy sauce in half (it is very salty otherwise) and add some greens - bok choy, green beans - to make ...
11/20/2008
Imade this last night. I cut back slightly on the flakes and the paste since it was the first time. I added more when it was done. It was very good. My kids, 5 and 9 and hubby loved it. Made...
11/12/2011
I basically browned up the chicken a bit then dumped everything else in. Used baby carrots. No salt. 1/4 cup Korean soy with kelp. Probably more than a cup of water because it thickened up an...
5/16/2012
This was delicious! I've never had this dish before so I don't know how authentic it was but I really loved it. I only used 1Tbsp crushed red pepper and I didn't have gochujang, so I used 2 Tbs...
3/6/2012
picture stirfry turned stew. this is very yummy and spicy. i added red peppers and brocolli for some colour and vitamins. we seved it over basmati rice. i will definatly make this again. if you...
6/28/2012
Very good, quick and simple meal that I will make again. As the description stated, this one is very spicy. I cut back a little on the crushed red pepper flakes, and I did not have the Korean ...
1/13/2015
Fantastic recipe! The only thing I did was different was with the paste. Couldn't find the Korean paste so bought the Sriachi brand chili paste. I liked this paste because instead of sugar being...
11/18/2012
The smell and taste of this and instantly brought back feelings from my childhood. I can't explain it but it envoked so much emotion to me. What is even more odd is my mother never made this d...