Dakdoritang Food

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

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.

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Steps:

• Prepare the vegetables by cutting up in big chunks.

KOREAN SPICY CHICKEN STEW (DAKDORI TANG)

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.

DAKDORITANG

Steps:

• Mix the soy sauce, gochujang, gochugaru, sugar, garlic and ginger in a medium bowl. Set aside.
• Heat the vegetable oil in a large dutch oven or other heavy pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned on all sides, 7 to 8 minutes.
• Add 2 cups water, the gochujang mixture, potatoes and onion to the pot and stir to distribute. Bring to a simmer, then reduce the heat to medium. Cover and cook, stirring halfway through, until the potatoes are fork-tender and the chicken is cooked through (the internal temperature should register 165˚ F), 18 to 20 minutes. Add the scallions. Serve with the rice.

INSTANT POT DAKDORI TANG

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.

DAKDORITANG (SPICY CHICKEN STEW)

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.