Dakdoritang (Spicy Chicken Stew)
A hearty Korean braised chicken stew simmered with potatoes, carrots, and a fiery gochujang sauce until the chicken is tender and the broth is deeply savory.
Ingredients
- 3 lbs bone-in chicken thighs and drumsticks, skin removed
- 1 lb Yukon Gold potatoes, cut into chunks
- 2 carrots, sliced thick
- 1 yellow onion, cut into wedges
- 6 green onions, cut into 2-inch pieces
- 1/4 cup gochujang (Korean red pepper paste)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1/4 cup soy sauce
- 2 tsp toasted sesame oil
- 6 cloves garlic cloves, minced
- 2 tsp fresh ginger, minced
- 2 tsp granulated sugar
- 2 cups water
- 2 tbsp neutral oil (vegetable or canola)
Instructions
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1
In a small bowl, stir together 1/4 cup gochujang (Korean red pepper paste), 2 tbsp gochugaru (Korean red pepper flakes), 1/4 cup soy sauce, 2 tsp toasted sesame oil, 6 cloves minced garlic cloves, 2 tsp minced fresh ginger, and 2 tsp granulated sugar to make the sauce.
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2
Heat 2 tbsp neutral oil (vegetable or canola) in a large heavy pot or Dutch oven over medium-high heat. Add 3 lbs skin removed bone-in chicken thighs and drumsticks and brown on all sides, about 5 minutes total. Work in batches if needed.
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3
Pour off excess fat, leaving about 1 tablespoon in the pot. Add 1 cut into wedges yellow onion and cook until softened, about 2 minutes.
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4
Pour in the sauce and 2 cups water. Stir to coat the chicken. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes.
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5
Add 1 lb cut into chunks Yukon Gold potatoes and 2 sliced thick carrots. Stir, cover, and continue simmering until the vegetables are tender and the chicken is cooked through to an internal temperature of 165°F (74°C), about 20 to 25 minutes more.
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6
Add 6 cut into 2-inch pieces green onions and simmer uncovered for 3 minutes to reduce the sauce slightly. Taste and adjust seasoning. Serve over steamed rice.