Slow Cooker Korean Spicy Braised Chicken and Potatoes
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 20 mins
-
Servings
6
-
Calories
538 kcal
-
Course
Main Course
-
Cuisine
Korean
Slow Cooker Korean Spicy Braised Chicken and Potatoes
Report
Korean style spicy braised chicken and potatoes (Dakdoritang) recipe.
Share:
Ingredients
Main
- 1 kg chicken thigh (2.2 pounds), washed and cut into small to medium pieces
- 6 potato 685 g / 1.5 pounds), cleaned, peeled and cut into medium pieces, medium sized
- 1 carrot 180 g / 0.4 pound), cleaned, peeled and cut into medium pieces, medium sized
- 1 onion 230 g / 0.5 pound), cleaned, peeled and cut into medium pieces, large
For sauce (mix all sauce ingredients in a bowl.)
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp rice wine
- 1 Tbsp raw sugar
- 1 Tbsp garlic minced
- 1/4 tsp black pepper ground
- 1/2 tsp ground ginger
For the finishing touch
- 2 talks green onion , thinly sliced
- Some sesame seeds to garnish, toasted
Instructions
- Prepare the chicken and the vegetables as listed in the main ingredients section. Make the marinade sauce by mixing all the sauce ingredients in a bowl. Put the chicken and vegetables into a large mixing bowl and pour the sauce on top. Mix them well. Cover the bowl with food wrap and marinate in the fridge for three hours. (You can marinate it for overnight to enhance the flavour even more.)
- Put the marinated vegetables and chicken in a slow cooker. (Lay the potato and carrot in the bottom of the slow cooker followed by the chicken and onion if possible. This is to ensure that the potatoes and carrots cook properly.) Close the lid. Cook it on a low heat setting for 4 hrs.
- Check the doneness of the chicken and the vegetables and mix them thoroughly but gently with a large spoon. Splash some juice over the meat and the vegetable. (The chicken should be cooked just right and potatoes and carrots well cooked but will have a firm but not mushy texture. If you prefer a mushy texture of potatoes and carrots, you might have to cook a little longer.)
- Serve it in a soup bowl and garnish with spring onion and sesame seeds.
Notes
- 1 Tbsp = 15 ml
Nutrition Information
Show Details
Calories
538kcal
(27%)
Carbohydrates
36g
(12%)
Protein
34g
(68%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Cholesterol
163mg
(54%)
Sodium
539mg
(22%)
Potassium
1387mg
(30%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
2675IU
(54%)
Vitamin C
28.8mg
(32%)
Calcium
101mg
(10%)
Iron
8.8mg
(49%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 34g | 68% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 163mg | 54% |
| Sodium | 539mg | 22% |
| Potassium | 1387mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 2675IU | 54% |
| Vitamin C | 28.8mg | 32% |
| Calcium | 101mg | 10% |
| Iron | 8.8mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
