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My review
Dakdoritang (Korean Spicy Chicken Stew)
2
Jason Lamar
"'Dakdoritang' is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. It's also called 'dakbokkeumtang' or 'dakmaeuntang.' It's usually made by cutting up a whole chicken into small pieces, but I use a combination of chicken thighs and wings. The result is succulent pieces of chicken packed with spicy and savory flavors!"
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Ingredients
1 h 5 m servings 896Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
- Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
- Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.
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Footnotes
- Cook's Note:
- This can also be made in a slow cooker, but as the amount of sauce and other ingredients yields sufficient liquid for slow cooking while leaving just enough sauce at the end, omit the water.
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Reviews
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8/10/2016
I've made this with some friends a couple of times. The second time we made this with only two servings, and used a tablespoon of cayenne instead of the pepper flakes. It was crazy hot but so de...
1/13/2017
This was an outstanding Winter chicken stew! It is spicy but there is a hint of sweetness. The potatoes and carrots offset the spiciness and lend heartiness to the tasty broth. We made it exactl...
2/26/2016
Very authentic! My boyfriends mom owns a restaurant in Korea and it tastes the same as the one she makes! We doubled the recipe for the sauce as we like it a bit soupier/saucier!
11/24/2015
Definitely spicy and I didn't even use the full amount of red pepper flakes. The broth is interesting - a hint of sweet - the more I ate, the more I liked it.
7/3/2015
Thank you! It worked great. I didn't use rice wine, onions, scallions, sesame seeds or oil. Still tasted great! Used an Asian seasoning. Thank you.