Dakdoritang (Korean chicken stew)

    50 min

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

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    Serves: 4 

    • 1 chicken, cut into 10 pieces and trimmed of fat
    • water to cover
    • 3 slices fresh ginger
    • 350ml water
    • 3 tablespoons soy sauce
    • 1 tablespoon sugar
    • 1 tablespoon Korean hot pepper paste
    • 1 teaspoon of Korean red pepper powder
    • 2 teaspoons sesame oil
    • 1 teaspoon of crushed garlic
    • 3 potatoes, peeled and cubed
    • 1 carrot, peeled and cubed
    • 1 onion, peeled and sliced
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 3 spring onions, chopped
    • 1 teaspoon of sesame seeds

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place chicken pieces in a large pot and add enough water to cover. Add ginger and bring water to the boil; reduce heat to medium and simmer for 10 minutes. Drain water and discard ginger.
    2. Mix 350ml water, soy sauce, sugar, hot pepper paste, red pepper powder, sesame oil and garlic into chicken; cook and stir over medium heat for 10 minutes.
    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 cooked, about 5 minutes more. Garnish stew with spring onions and sesame seeds.

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