Korean Spicy Chicken Stew Dakdori Tang Food

SPICY KOREAN CHICKEN STEW (DAKDORITANG)

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.

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 (KOREAN SPICY CHICKEN STEW)

Steps:

• Prepare the vegetables by cutting up in big chunks.

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.

DAK DORI TANG (SPICY KOREAN CHICKEN STEW)

Steps:

• Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.
• Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.
• Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.
• Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.

SLOW COOKER DAKDORI TANG

Steps:

• In a 6- to 8-quart slow cooker combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar and sesame oil. Mix well with a spatula to evenly distribute the seasoning on all ingredients. Add the chicken and mix to coat.
• Cook until the vegetables and chicken are tender, 4 to 5 hours on high. The stew will hold well on warm after the cook time has elapsed.
• Serve the stew in bowls over rice topped with scallions and sesame seeds.