Spicy and Savory Dakdoritang (Spicy Braised Chicken Stew)
A Fiery and Flavorful Dakdoritang to Awaken the Whole Family’s Appetite
A rich and hearty Dakbokkeumtang bursting with the savory flavor of chicken and the comforting taste of potatoes in a spicy broth.
Main Ingredients
- 1 chicken, cut for stew (approx. 1 kg)
- 1 carrot
- 10 potatoes (small)
- 2 onions
- 1 red chili pepper
- 2 stalks of green onion
Seasoning
- 5 Tbsp minced garlic
- 2 tsp ginger powder (or 1 tsp minced ginger)
- 5 Tbsp soy sauce
- Pinch of black pepper
- 1 ladleful of plum extract (approx. 100ml)
- 2 Tbsp sugar (adjust to taste)
- 2 Tbsp red chili paste (gochujang)
- 4-5 Tbsp red chili flakes (gochugaru, adjust spiciness)
- 5 Tbsp minced garlic
- 2 tsp ginger powder (or 1 tsp minced ginger)
- 5 Tbsp soy sauce
- Pinch of black pepper
- 1 ladleful of plum extract (approx. 100ml)
- 2 Tbsp sugar (adjust to taste)
- 2 Tbsp red chili paste (gochujang)
- 4-5 Tbsp red chili flakes (gochugaru, adjust spiciness)
Cooking Instructions
Step 1
First, thoroughly wash the chicken pieces meant for stewing to remove any blood or impurities. To get rid of any gamey odor, bring a pot of water to a boil, add 1 tsp of ginger powder (or a little minced ginger), and blanch the chicken for about 5 minutes. This step helps remove excess fat and impurities, resulting in a cleaner tasting stew.
Step 2
After blanching, rinse the chicken pieces under cold running water again to wash off any remaining oil and residue. Thoroughly rinsing is key to a delicious dakdoritang without any unpleasant odors.
Step 3
Now, let’s prepare to braise the chicken. In a pot, combine 5 cups (approx. 1 liter) of water and 2 Tbsp of sugar. Add the washed chicken pieces. Bring to a boil over high heat. As it simmers, the sweetness will gently penetrate the chicken meat. The sugar not only helps to eliminate the chicken’s gamey smell but also adds a layer of savory depth. Feel free to adjust the sugar quantity to your preference.
Step 4
While the chicken is cooking, let’s make the flavorful seasoning sauce. In a bowl, combine 2 Tbsp of gochujang, 4-5 Tbsp of gochugaru (adjust the spiciness to your liking!), 1 ladleful of plum extract, a pinch of black pepper, 5 Tbsp of soy sauce, and 5 Tbsp of minced garlic. Mix everything well. Making the sauce in advance allows the flavors to meld and deepen, so we recommend preparing it at least 30 minutes beforehand.
Step 5
Time to prepare the vegetables! Peel the onions and carrots, then cut them into bite-sized pieces (about 3-4 cm). Peel the potatoes and trim their edges to create a rounded shape, which helps prevent them from breaking apart during cooking. Cutting all the vegetables to similar sizes ensures they cook evenly.
Step 6
Now, let’s start cooking the dakdoritang properly. Add 5 cups (approx. 1 liter) of water and the blanched chicken to the pot. Bring to a rolling boil over high heat. As it boils, skim off any foam that rises to the surface for a cleaner broth.
Step 7
Once the chicken is boiling, add the prepared potatoes and carrots to the pot. Let them simmer together with the chicken, allowing them to absorb the delicious broth. Reduce the heat to medium at this point.
Step 8
When the vegetables have started to soften slightly, add all the prepared seasoning sauce to the pot and stir well to distribute it evenly. Cook as the sauce thickens, coating the chicken and vegetables. The sauce will cling beautifully to the ingredients as it reduces.
Step 9
Check to see if the sauce has reduced to your liking and if the potatoes are tender. When the potatoes are almost cooked through, add the sliced onions. Onions can become mushy if overcooked, so adding them after the potatoes are nearly done helps retain their texture.
Step 10
Once the onions turn translucent and are slightly cooked, add the sliced red chili pepper and the diagonally cut green onions. Simmer for another brief moment. The aromatic green onions and spicy red chili pepper will further enhance the flavor of the dakdoritang. Your delicious stew is almost ready!
Step 11
Serve generously in a bowl. The tender potatoes and carrots, along with the sweet onions, make this well-braised dakdoritang incredibly delicious. It’s perfect as a side dish with rice or as a hearty snack. Don’t forget to mix the remaining sauce with rice!
