Hot 'n' Spicy Chicken and Potato Stew - Tak Toritang

    (256)
    1 hour

    This is an easy Korean stew to make. This delicious dish uses chicken drumsticks, potatoes and carrots, which are simmered together in a spicy broth. It goes well with freshly boiled rice.


    235 people made this

    Ingredients
    Serves: 4 

    • 1.1kg chicken drumsticks
    • 2 large potatoes, cut into large chunks
    • 2 carrots, cut into 5cm pieces
    • 1 large onion, cut into 8 pieces
    • 4 cloves garlic, finely chopped
    • 4 tablespoons water
    • 125ml soy sauce
    • 2 tablespoons caster sugar
    • 3 tablespoons Korean hot pepper paste

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar and garlic. Pour in water and soy sauce and stir in sugar and hot pepper paste. Bring to the boil, reduce heat to low and simmer 45 minutes, until chicken juices run clear, vegetables are tender and liquid has thickened.

    Korean hot pepper paste

    Can be found online or in Chinese/Oriental stores. If unavailable, substitute in chilli puree to taste.

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    Reviews & ratings
    Average global rating:
    (256)

    Reviews in English (193)

    2

    Really delicious! Added mushrooms instead of carrots and this worked well. The meat just came away from the bone  -  11 Jan 2014

    by
    207

    I just wanted to add some information to my mom's recipe. When the recipe says 3 tbs, that's 3 heaping tbs (but adjust to your liking). You may reduce the soy sauce down to 1/3 cup - the recipe won't allow me to correct this but I do find 1/2 cup to be a bit salty. You can throw the chicken in the pot still frozen, it still gets well-cooked all the same. It's important to use bone-in chicken as it makes the meat more tender while cooking, that's why I prefer drummettes. I like to toss in baby carrots instead of chopping large ones. If you're using Red potatoes, add them at the same time as the chicken since they need more time to soak the sauce in. I liked someone's suggestion of bell peppers, I'm using it now myself. Once everything is in the pot, reduce the heat to med-low. The sauce won't cover all the ingredients, so you'll need to stir occasionally. It's ready when you can half a carrot & potato piece and see the sauce has soaked inside (won't soak very far into Red potatoes). The liquid will thicken more as it cools. And if you make this recipe with anything other than Korean hot pepper paste "gochujang," such as sriracha, then you did not make this authentically as this is the primary ingredient for this recipe - please don't knock down the review if you don't like your substituted version. Always serve this over a plate of rice.  -  10 Jan 2006  (Review from Allrecipes US | Canada)

    by
    92

    This is dish is very delicious and very authentic. I remember my mom making it when I was younger. Here are some of my changes: I added 1 tablespoon of fresh chopped ginger and instead of the red hot bean paste, I used Korean red pepper. The commercial red hot bean paste has a lot of extra stuff you might not want. The red pepper will give it the same flavor without the extra stuff. Yummy! Would make it again! One recommendation I would make is although, you might want the dish to be healthier by using boneless chicken breast, you will loose a lot of flavor by doing so. Use the the drumettes or chicken thighs with bones. Something about cooking meat with the bone in makes it so much better! I usually trim as much of a the fat as possible off most of it and leave one piece of chicken with the fat. It's part of the whole flavoring thing. Growing up the only way we ate this dish was served with white rice.  -  20 May 2006  (Review from Allrecipes US | Canada)

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