Let’s make Dakdoritang, a spicy Korean chicken stew simmered with potatoes, carrots, and onions in a bold, savory chili sauce.
It’s tender, hearty, and perfect over a bowl of hot rice.
Start by combining your sauce: mix 2 tbsp gochugaru, 3 tbsp gochujang, 4 tbsp soy sauce, 1½ tbsp honey (or sugar), 4 minced garlic cloves, and ¼ tsp black pepper.
In a large pot over medium heat, add 2 lb chicken pieces and 1 chopped onion. Pour the sauce over and stir-fry for 2 minutes. Add 2½ cups of water or stock, stir, and cover. Cook for 10 minutes.
Add 3 chopped potatoes and ¼ chopped carrot. Reduce to low heat and simmer for another 20 minutes until tender.
Finish with chopped green onion and chili pepper. Serve hot with steamed rice—it’s spicy, rich, and soul-warming.
All steps are shown in the video below—cook along and enjoy this Korean classic at home!
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User1.ugh this my absolute favorite and ultimate comfort.
User2.did you boil the chicken before adding the sauce? thanks
User3.How do you get the chicken to be that red color each time I try to make it it goes wrong
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