Saturday, February 12, 2022

Stella 'n Spice: Dakdoritang 닭도리탕 (Korean Spicy Chicken Stew)

I was introduced to this Korean chicken dish many, many years ago, and only recently did I consider possibly trying to make it.  Back when I originally had it, the internet was not quite the way it is currently, so finding a recipe back then for something this "exotic" was almost impossible.  Luckily I was very happy to be inundated with options this time around.

Note: This is pretty spicy.  The rice helps, and if you have any banchan for the side, that will help, too.  But be prepared.

Dakdoritang 닭도리탕 (Korean Spicy Chicken Stew)

1 (4-pound) whole chicken, cut into 10 pieces
1 pound peewee potatoes
2 large carrots, cut into chunks
½ large yellow onion, cut into wedges
2½ cups chicken stock
2 teaspoons sesame oil
1 teaspoon sesame seeds

Braising sauce:
6 tablespoons gochugaru (Korean red pepper flakes)
4 tablespoons gochujang (Korean red pepper paste)
4 tablespoons granulated sugar
4 tablespoons mirin
½ cup soy sauce
2 teaspoons doenjang (Korean fermented soybean paste)
2 teaspoons Buldak spicy ramen sauce
2 teaspoons minced ginger
¼ cup minced garlic
4 green onions, white and light green parts cut into 1-inch chunks, remaining green part sliced finely for garnish

Combine all of the braising sauce ingredients together, then add the white and light green portion of the green onion.  Make 2 to 3 slashes into the chicken pieces, then toss them in the sauce mixture until well coated.

Put the chicken pieces and sauce mixture into a shallow pot. Use the chicken stock to collect any leftover sauce in the mixing bowl, then add it to the pot.  Bring to a boil, then cover and cook on medium heat for 20 minutes. Stir occasionally to make sure the bottom does not burn.

After 20 minutes, add the potatoes, carrots, and yellow onion. Mix well so that the vegetables are mostly submerged in the sauce. Cover and cook for another 20 minutes.  Stir occasionally, and spoon the sauce over the chicken and veggies.  When the potato is just about fork tender, uncover and drizzle over the sesame oil. Stir and continue to cook for another 5 minutes until the sauce has slightly thickened.  Turn off the heat then top with sesame seeds and chopped green onion.

Makes 4 to 5 servings

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