Korean chicken stew (dak-dori-tang)
Korean braised spicy chicken and vegetables.
Korean chicken stew (dak-dori-tang) is a spicy stew, that is usually served with rice. In this recipe, it is made with bone-in chicken thighs, but other parts of chicken are fine to use as well. Korean chicken stew can easily be made in larger quantities too, enough to last for multiple meals.
Korean chicken stew has a beautiful red color and a kick to match it.
Ingredients
Seasoning paste
Serve with
Instructions
Cook the rice in water according to the package instructions.
Combine all the seasoning paste ingredients together in a small bowl.
Add the chicken thighs, seasoning paste, and water to a large pot. Stir well and bring to a boil on high heat. Lower the heat and let it boil gently under a lid for 15 minutes.
Peel and dice the potatoes, carrots, and onions to big bite sizes and add them to the pot. Stir and let boil for 10 minutes under a lid. Don't add any more liquid into the pot, even though its amount might seem low at this point.
Cut the chili peppers diagonally and add them to the pot as well. Boil for another 5 minutes, but this time without a lid.
Chop the green onions into 5 cm lengths and its white parts also in half lengthwise.
Take the pot off of heat and add in the green onions, sesame oil, and sesame seeds. Stir the stew carefully from the bottom with a lifting motion. Serve with rice.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Category
- Soups and stews
- Course
- Dinner
- Cuisine
- Korean
- Diet
- Dairy-free
- Main Ingredient
- Chicken
- Meal Type
- Stews