Dakdoritang Spicy Chicken Stew Food
DAKDORITANG (KOREAN SPICY CHICKEN STEW)
Dakdoritang is a red spicy braised chicken dish. This recipe shows two ways to cook it - slow cooker and stove top.
Provided by Hyosun
Categories Main
Number Of Ingredients 16
Steps:
- Prepare the vegetables by cutting up in big chunks.
SPICY KOREAN CHICKEN STEW (DAKDORITANG)
Spicy Korean chicken stew (dakdoritang) is the epitome of spicy chicken. Chicken and vegetables are simmered in gochujang sauce and sea kelp stock.
Provided by Holly Ford
Categories Dinner Main Course Stew
Time 1h
Number Of Ingredients 17
Steps:
- To make the seasoning paste, mix all the seasoning paste ingredients in a large mixing bowl. Add the chicken and toss to coat with the seasoning. Place the chicken in a braising pan or a deep skillet.
- Pour the sea kelp stock over the chicken to barely cover them, about 2-3 cup. Bring to med-high heat and let them boil first, then cover and simmer over low heat for 15 minutes.
- Add the onion and carrots to the chicken, toss together. Simmer for another 5-10 minutes.
- Add the potatoes and simmer again for another 10 minutes. Cooking time will vary depends on the size of your vegetables.
- When the vegetables are just tender, uncover the pan. Raise the heat to med-high, and cook another 3-4 minutes.
- Lastly sprinkle chilies, green onion, and heat though. Remove the pan from the heat. Let the stew rest for 5-10 minutes before you serve. The sauce will thicken as the stew rests. Serve the stew with rice.
Nutrition Facts : Calories 411 kcal, Carbohydrate 26 g, Protein 28 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1274 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
DAKDORITANG (KOREAN SPICY CHICKEN STEW)
'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!
Provided by Jason Lamar
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 4
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 896 calories, Carbohydrate 36.1 g, Cholesterol 120.6 mg, Fat 69.1 g, Fiber 4.7 g, Protein 33.4 g, SaturatedFat 19 g, Sodium 1110.8 mg, Sugar 13 g
KOREAN SPICY CHICKEN STEW (DAKDORI TANG)
This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything - chicken included - is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor. During the summer, Ms. Kim grills a few of the chicken pieces (see note) and tosses them into the sauce to braise with the sauce. The kimchi called for here is not cabbage kimchi, it is kkakdugi, sometimes listed as cubed radish kimchi or cubed moo radish kimchi, available at Korean grocery stores.
Provided by Sara Bonisteel
Categories dinner, one pot, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.
- In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.
- Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.
- Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1432 milligrams, Sugar 4 grams, TransFat 0 grams
DAKDORITANG (SPICY CHICKEN STEW)
This a great one-pot chicken stew, Korean-style.
Provided by Ann Lee
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Put chicken pieces in a large pot and add enough water to cover. Add ginger and bring water to a boil; reduce heat to medium and simmer for 10 minutes. Drain water and discard ginger.
- Mix 1 1/2 cups water, soy sauce, sugar, hot pepper paste, hot pepper powder, sesame oil, and garlic into chicken; cook and stir over medium heat for 10 minutes.
- Stir potatoes and carrot into chicken mixture; cook for 5 minutes. Add onion, salt, and black pepper; mix well. Cook stew until heated through and chicken is no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish stew with green onions and sesame seeds.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 21.8 g, Cholesterol 102.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 28.3 g, SaturatedFat 3.8 g, Sodium 599.9 mg, Sugar 4.4 g
INSTANT POT DAKDORI TANG
Dakdori tang, sometimes called dakbokkeum-tang, is an easy-to-make Korean braised chicken stew. It gets its deeply savory flavor and brick-red color from gochugaru, Korean red-pepper flakes, and gochujang, the spicy, pungent and sweet fermented red chile paste. Most traditional recipes call for braising bone-in, skin-on chicken parts without browning them first, resulting in a rich dish with a layer of very delicious chicken fat on top. If you prefer a leaner broth, you can remove the skin from half the chicken parts before starting, or simply ladle some of the fat off the top before serving.
Provided by Sarah DiGregorio
Categories weeknight, soups and stews, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a 6- to 8-quart electric pressure cooker, combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar, sesame oil and 1 1/2 cups water. Mix well with a spatula to evenly distribute the seasoning with all ingredients. Add the chicken and mix to coat. Close the lid and twist the steam valve to the sealed position. Set to cook on high pressure for 8 minutes.
- Turn the pressure cooker off, then do a quick release of the pressure by carefully twisting the steam valve to vent. If you'd like to reduce the liquid, remove the chicken to serving bowls with tongs, then let the stew bubble for a few minutes on the simmer setting. Taste, and add a little more sugar (up to 1 more tablespoon) to round the flavor out to your preference. Serve the stew in bowls topped with scallions and sesame seeds, with rice.
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