Dakdoritang (Korean Spicy Chicken Stew)
Ingredients1 h 5 m servings 896
- 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.
- 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.
Per Serving: 896 calories; 69.1 36.1 33.4 121 1111 Full nutrition
ReviewsRead all reviews 6
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...
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...
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!
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.