Dakdoritang (Spicy Chicken Stew)

Chicken, potatoes, and onion are cooked with Korean hot pepper paste and hot pepper powder in this spicy chicken stew, called Dakdoritang.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 332 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon white sugar
• 1 ½ cups water
• water to cover
• ¼ teaspoon ground black pepper
• 3 green onions, chopped
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon crushed garlic
• 1 teaspoon sesame seeds
• 3 slices fresh ginger
• 1 (3 pound) whole chicken, cut into 10 pieces and fat trimmed
• 1 tablespoon Korean hot pepper paste
• 1 tablespoon Korean hot pepper powder
• 3 potatoes, peeled and cut into 1x2-inch pieces
• 1 carrot, peeled and cut into 1x2-inch pieces
• 1 yellow onion, peeled and cut into 1x2-inch pieces

Recipe Instructions

Step 1

Put chicken pieces in a large pot and add enough water to cover. Add ginger and bring water to a boil; reduce heat to medium and simmer for 10 minutes. Drain water and discard ginger.

Step 2

Mix 1 1/2 cups water, soy sauce, sugar, hot pepper paste, hot pepper powder, sesame oil, and garlic into chicken; cook and stir over medium heat for 10 minutes.

Step 3

Stir potatoes and carrot into chicken mixture; cook for 5 minutes. Add onion, salt, and black pepper; mix well. Cook stew until heated through and chicken is no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish stew with green onions and sesame seeds.