Spicy Korean chicken stew (Dakdoritang)

Spicy Korean chicken stew (Dakdoritang)

Based on 6 ratings

Holly at Beyond Kimchee

www.beyondkimchee.com

“This delicious spicy Korean chicken stew is so good that it is worth sweating a little. Want to publish your own recipe? Send it to community@kitchenstories”

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1  
chicken
3 cloves 
garlic
1 tsp 
fresh ginger
3 tbsp 
Korean chili paste
3 tbsp 
Korean chili flakes
4 tbsp 
soy sauce
2 tbsp 
Korean soy sauce
1 tbsp 
honey
2 tsp 
sesame oil
1 tbsp 
oyster sauce (optional)
2 tbsp 
rice wine (optional)
15 g 
dried sea kelp (e.g. kombu)
1 l 
water
1  
onion
2  
carrots
500 g 
potatoes
2  
green chilies
2  
green onions
rice for serving
Metric
Imperial
  • 1  chicken
  • 3 cloves garlic
  • 1 tsp fresh ginger
  • 3 tbsp Korean chili paste
  • 3 tbsp Korean chili flakes
  • 4 tbsp soy sauce
  • 2 tbsp Korean soy sauce
  • 1 tbsp honey
  • 2 tsp sesame oil
  • 1 tbsp oyster sauce (optional)
  • 2 tbsp rice wine (optional)
  • 15 g dried sea kelp (e.g. kombu)
  • 1 l water
  • 1  onion
  • 2  carrots
  • 500 g potatoes
  • 2  green chilies
  • 2  green onions
  • rice for serving

Utensils

  • large bowl
  • 2 pots
  • cooking spoon
  • cutting board
  • knife

Nutrition per serving

Cal
579
Protein
32g
Fat
31g
Carb
42g

Step 1/8

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.
  • 1 chicken
  • cutting board
  • knife

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Step 2/8

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.
  • 3 cloves garlic
  • 1 tsp fresh ginger
  • 3 tbsp Korean chili paste
  • 3 tbsp Korean chili flakes
  • 4 tbsp soy sauce
  • 2 tbsp Korean soy sauce
  • 1 tbsp honey
  • 2 tsp sesame oil
  • 1 tbsp oyster sauce (optional)
  • 2 tbsp rice wine (optional)
  • pot
  • large bowl

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

Step 3/8

  • 15 dried sea kelp (e.g. kombu)
  • 1 water
  • pot

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Step 4/8

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Step 5/8

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.
  • 1 onion
  • 2 carrots

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Step 6/8

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.
  • 500 potatoes

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

Step 7/8

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.
  • cooking spoon

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Step 8/8

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!
  • 2 green chilies
  • 2 green onions
  • rice for serving

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!