Dakdoritang (Spicy Chicken Stew)
Dakdoritang is a bit of a funny dish because as you may know, "dak" means chicken in Korean, but "dori" also means chicken, except in Japanese. So this dish means chicken chicken stew, in a way. It's a hearty stew with carrots, potatoes and of course ... chicken!
- 1 whole chicken (small size approx 3-4 lb), cut in 2" to 3" square pieces, bone in
- 2 tbsp hot pepper paste (gochujang 고추장)
- 2 tbsp hot pepper powder (gochugaru 고추가루)
- 3 tbsp soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
- 3 tbsp minced garlic
- 2 tsp ginger
- 4 medium sized potatoes
- 2 carrots
- 1 yellow onion
- 2-3 jalapeno peppers (optional)
- 2-3 stalks of green onion
- 1 cup of water
- 2 tsp salt
- dash black pepper
- Soak chicken pieces in a large pot of water for an hour or so to get some of the blood out. If you like, you can remove some of the skin to reduce the fat content. Drain the water, wipe with paper towels and set aside.
- Mix hot pepper paste and hot pepper powder, soy sauce, sugar, sesame oil, garlic and ginger. Pour the sauce over the chicken pieces, mixing well. Marinate for l/2 hour or longer.
- Cut potatoes, cut in half and half, making large square pieces. Cut carrots and onions into smaller squares. Slice jalapenos and green onions diagonally.
- In a large pot, add the marinated chicken, cut potatoes, onions and carrots. Then add 1 cup of water. Bring to a boil and cook on medium heat for 30 minutes, occasionally taking sauce from the bottom and coating the contents.
- A few minutes before serving, add the green onion and jalapenos. Taste to make sure the chicken pieces are tender, and adjust salt if necessary. Add a dash of black pepper.
Serving Size: 6
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Preparation Time: 40 minutes