Korean Spicy Chicken Stew. Dakdoritang (or dakbokkeumtang) is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. This recipe uses a combination of chicken thighs and wings and shows two ways to cook it - slow cooker and. This spicy Korean chicken stew has many name tags under its belt - dakdoritang (닭도리탕), dakbokkeumtang (닭볶음탕) and dakmaeunjjim (닭매운찜).

I like to share this delicious spicy Korean chicken stew with you. It it spicy as the title mentioned, but so good that it is worth of sweating a little to enjoy this delicious stew. The Korean name for this stew can be either dakdoritang (닭도리탕) or dakbokkeumtang(닭볶음탕). You can have Korean Spicy Chicken Stew using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Korean Spicy Chicken Stew

Prepare Half of organic chicken, splited.
You need 1 of onion.
You need 1 of carrot.
Prepare 2 cups of squash of your choice.
It's 2 of king oyster mushroom or 1 cup any mushroom.
It's 10 of frozen cylinder shaped rice cake.
It's 2 of potatoes or 1 sweet potato.
It's 2 Tsp of Korean hot pepper flakes.
You need 1 Tsp of gochujang.
You need 1 Tsp of organic tamari sauce.
You need 1 Tsp of Honey or brown rice syrup.
It's 1 Tsp of olive oil.
Prepare 1 Tsp of garlic paste.
You need 1/4 tsp of black pepper.
It's 2 of scallions.

Dakbokkeumtang is Korean spicy chicken stew with simple vegetables such as potato, carrot and onion. The dish has all simple western style ingredients but the seasoning is totally different. So it is a great way to try new flavor with familiar ingredients with you! 😀 Dakbokkeumtang used to called by Dakdoritang. It was during my Gapshida tour, and Sarah hosted a meetup in her house.

Korean Spicy Chicken Stew instructions

Browning chicken pieces (bone in for flavors) in Olive oil for 3 minutes on both sides. This step would reduce the gamey taste in chicken and also would enhance the aroma..
Add diced potatoes, carrots, squash and rice cake. Keep stir fry for about 2 more minutes..
Pour in hot water to cover just everything. Add sliced mushroom at this point. Stir in theseasoning paste.Bring it to a boil and reduce it to simmer for 10-15 minutes depending on how large the pieces are. Stir and check the doneness at every few minutes. Making sure the sauce is not drying up if leaving the pot without a lid..
Adjust seasoning if needed. crack in black pepper and drop the minced scallions right before turning off the heat. Serve with rice or bread..

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. Dakbokkeumtang (닭볶음탕) is a very popular spicy Korean dish made from chicken. This video was filmed in Amsterdam with Sarah Moore as part of my Gapshida project.