Dakdoritang (Korean Spicy Chicken Stew)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
327 kcal
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Course
Main Course, Dinner
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Cuisine
Korean
Dakdoritang (Korean Spicy Chicken Stew)
Description
Dakdoritang (Korean Spicy Chicken Stew) starts by making a sea kelp stock for a delicate umami base. Chicken pieces, diced onion, and carrot are combined with a paste of gochujang, gochugaru, soy sauce, honey, garlic, ginger, mirin, sesame oil, and black pepper. This paste gives the stew its distinctive Korean spicy and savory profile.
The ingredients are simmered initially to develop flavor and then potatoes and green chilies are added, allowing the vegetables to soften while the chicken absorbs the bold seasoning. The stew is cooked until the sauce thickens slightly and the components meld into a balanced stew with tender chicken and richly flavored broth.
This spicy chicken stew can be served with steamed rice, making a wholesome hearty meal. The inclusion of mirin and honey provides a mild sweetness that offsets the chili heat, creating a layered flavor. Removing chicken skin is optional based on preference for fat content.
Ingredients
- 2 1/2 to 3 lb chicken cut up to pieces, or bone-in chicken thighs and drumsticks, whole
- 1 onion diced
- 2 carrot roughly diced
- 1 lb Yukon potato peeled and cut into 1-1/2 inch chunks
- 2 green chilies sliced
- 2 green onion chopped
For sea kelp stock
- 4 cup water
- 1 large piece dried sea kelp aka dashima
For stew seasoning paste
- 2 heaping tbsp gochujang Korean chili paste
- 2-3 tbsp gochugaru Korean chili flakes
- 4 tbsp soy sauce
- 1-1/2 tbsp honey
- 3 cloves garlic minced
- 1 tsp ginger paste
- 2 tbsp sweet rice wine mirim
- 1 tbsp sesame oil
- 1 tsp black pepper
Instructions
For the see kelp stock
- Simmer a piece of dried sea kelp in 4 cups of water in a small pot for 5 minutes on low heat. Remove the sea kelp, and reserve the stock.
For the chicken (optional)
- If you prefer, remove the chicken skin — using a paper towel makes this task easier.
For seasoning paste
- In a separate bowl, combine all the seasoning paste ingredients together and mix well.
To make the stew
- In a large pot, gather the chicken pieces, onion, and carrot. Evenly distribute the seasoning paste over them, then add the reserved stock you made earlier, using just enough to slightly cover the ingredients (around 2-3 cups).
- Place the lid on and let it come to a boil over medium-high heat for about 10 minutes. Then, incorporate the potatoes, ensuring they and the carrots are mostly covered by the sauce. Secure the lid, lower the heat to medium, and let it all simmer for 20 minutes, or until the vegetables are soft and easy to pierce with a fork (a chopstick works well for testing this). Stir now and then, ladling sauce over the chicken and vegetables. Remove the lid for the final 5 minutes to let steam out.
- Add chilies and green onion, continuing to cook for an additional 3 minutes without the lid. Give it a good stir, and finish off with a sprinkle of chopped green onions for garnish.
- Allow the chicken stew to rest for 3-4 minutes before serving. This hearty dish pairs wonderfully with fresh white rice or multigrain rice.
Pressure Cooking Method (Instant Pot)
- Place the chicken, onion, carrot, and potato in a 6- to 8-quart electric pressure cooker. Drizzle the seasoning paste over them and add 1-1/2 cup of sea kelp stock.
- Secure the lid and set the steam valve to the sealed position. Cook on high pressure for 8 minutes. Afterward, allow it to release pressure naturally for 5 minutes before performing a quick release.
- If you wish to reduce the liquid further, activate the sauté setting and let the stew simmer for a few minutes. Add the chilies and green onion and heat through in sauté setting. Taste it, adding a touch more honey if needed, to adjust the flavors to your liking. Garnished the stew with chopped green onions, and serve with rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 900mg | 38% |
| Potassium | 683mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4359IU | 87% |
| Vitamin C | 22mg | 24% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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