SPICY KOREAN CHICKEN STEW (DAKDORITANG)
Spicy Korean chicken stew (dakdoritang) is the epitome of spicy chicken. Chicken and vegetables are simmered in gochujang sauce and sea kelp stock.
Provided by Holly Ford
Categories Dinner Main Course Stew
Time 1h
Number Of Ingredients 17
Steps:
- To make the seasoning paste, mix all the seasoning paste ingredients in a large mixing bowl. Add the chicken and toss to coat with the seasoning. Place the chicken in a braising pan or a deep skillet.
- Pour the sea kelp stock over the chicken to barely cover them, about 2-3 cup. Bring to med-high heat and let them boil first, then cover and simmer over low heat for 15 minutes.
- Add the onion and carrots to the chicken, toss together. Simmer for another 5-10 minutes.
- Add the potatoes and simmer again for another 10 minutes. Cooking time will vary depends on the size of your vegetables.
- When the vegetables are just tender, uncover the pan. Raise the heat to med-high, and cook another 3-4 minutes.
- Lastly sprinkle chilies, green onion, and heat though. Remove the pan from the heat. Let the stew rest for 5-10 minutes before you serve. The sauce will thicken as the stew rests. Serve the stew with rice.
Nutrition Facts : Calories 411 kcal, Carbohydrate 26 g, Protein 28 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1274 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
SPICY KOREAN CHICKEN STEW
How to make spicy Korean chicken stew with potatoes, tender chicken pieces, and potatoes coated in a spicy sauce made with Gochujang paste.
Provided by Adina
Categories Stews
Time 1h
Number Of Ingredients 19
Steps:
- Combine sauce ingredients: Use a wide, thick-bottomed pot or Dutch oven that will hold all the chicken pieces in one single layer. Place the water, soy sauce, rice vinegar, Gochujang paste, honey, chili flakes, and pepper into the pot. Whisk well.
- Cook chicken: Skin the chicken pieces and arrange them in the pot in a single layer. Bring to a boil, reduce heat to medium, and simmer, covered, for about 15 minutes.
- Prepare vegetables: In the meantime, peel and chop the potatoes into large chunks. Cut the carrots and the onion into chunks as well. Peel the garlic cloves and chop them finely. Peel and grate the ginger.
- Cook vegetables: Add the prepared vegetable to the pot and stir to make sure that they are all mixed in the sauce. Cover again and cook for further 15 minutes or until the potatoes are tender.
- Remove the lid from the pot and continue cooking for about 10 minutes until the chicken is cooked through and the sauce is slightly thickened.
- Thicken sauce: If you like your sauce to be thicker, you can thicken it with a small amount of cornstarch slurry. Mix 1 tablespoons corn starch with 1-2 tablespoons cold water to form a thick yet still runny paste. Whisk this slurry into the boiling sauce, let bubble shortly, and remove the pot from the heat.
- Adjust taste: Stir in the sesame oil, check the seasoning, and sprinkle the chicken stew with chopped scallions and toasted sesame seeds just before serving.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 740 kcal, Carbohydrate 49 g, Protein 79 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 366 mg, Sodium 1809 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 19 g
KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)
A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.
Provided by sarakyong
Categories World Cuisine Recipes Asian Korean
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
- Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 54.7 g, Cholesterol 59.4 mg, Fat 14.1 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 3.9 g, Sodium 1993.9 mg, Sugar 13.5 g
DAKJJIM (KOREAN CHICKEN STEW)
My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.
Provided by Leby
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h55m
Yield 8
Number Of Ingredients 11
Steps:
- Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
- Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 27.2 g, Cholesterol 103 mg, Fat 13.1 g, Fiber 2.8 g, Protein 31.1 g, SaturatedFat 3.4 g, Sodium 1031 mg, Sugar 19.1 g
POTATO CHICKEN STEW
A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
- Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.
Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g
DAKDORITANG (KOREAN SPICY CHICKEN STEW)
'Dakdoritang' is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. It's also called 'dakbokkeumtang' or 'dakmaeuntang.' It's usually made by cutting up a whole chicken into small pieces, but I use a combination of chicken thighs and wings. The result is succulent pieces of chicken packed with spicy and savory flavors!
Provided by Jason Lamar
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 4
Number Of Ingredients 17
Steps:
- Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
- Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
- Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.
Nutrition Facts : Calories 896 calories, Carbohydrate 36.1 g, Cholesterol 120.6 mg, Fat 69.1 g, Fiber 4.7 g, Protein 33.4 g, SaturatedFat 19 g, Sodium 1110.8 mg, Sugar 13 g
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