New this month
Get the Allrecipes magazine

Spicy Korean Chicken and Vegetable Stew (Dak Doritang)

 made it  |  0 reviews   |   photos
shee0089

"Hot and hearty Korean chicken stew. Serve it on a plate."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 396 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine rice wine, black pepper, and ginger in a shallow dish. Toss in chicken to coat. Marinate for 15 minutes.
  2. Mix gochujang, soy sauce, corn syrup, sugar, garlic, chili powder, and sesame oil together in a bowl for the sauce.
  3. Heat vegetable oil in a wok over medium-high heat. Add potatoes and carrots; cook and stir until slightly tender, about 5 minutes. Pour in water. Add the chicken and onion; stir to combine. Add the sauce, stir, and bring stew to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Stir sesame leaves into the stew. Cook until wilted, about 1 minute more.

Footnotes

  • Cook's Note:
  • You may need to go to an Asian grocery store for some of the items.

Nutrition Facts


Per Serving: 396 calories; 6.6 g fat; 52.1 g carbohydrates; 30.1 g protein; 66 mg cholesterol; 378 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0