Dak Dori Tang (Spicy Korean Chicken Stew)

  4.0 – 2 reviews  • Korean

a spicy, delicious meal with chicken. A Korean exchange student who stayed with my boyfriend’s family taught me how to cook this. To lessen the heat, serve with white sticky rice spooned on top.

Prep Time: 15 mins
Cook Time: 31 mins
Total Time: 46 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. ¼ cup soy sauce
  2. 3 tablespoons gochujang (Korean hot pepper paste)
  3. 1 tablespoon brown sugar
  4. 1 tablespoon minced garlic
  5. 2 teaspoons sesame oil
  6. 1 ½ teaspoons minced fresh ginger root
  7. ½ teaspoon chile powder
  8. 2 tablespoons vegetable oil, divided, or as needed
  9. 2 skinless, boneless chicken breasts, cut into 1-inch cubes
  10. 3 carrots, peeled and thickly sliced
  11. 2 potatoes, peeled and diced
  12. 1 leek, trimmed and thinly sliced
  13. 1 small onion, cut into 8 wedges
  14. 1 habanero pepper, seeded and minced
  15. 2 cups water, or as needed

Instructions

  1. Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.
  2. Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.
  3. Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.
  4. Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.

Nutrition Facts

Calories 316 kcal
Carbohydrate 41 g
Cholesterol 29 mg
Dietary Fiber 5 g
Protein 15 g
Saturated Fat 2 g
Sodium 1081 mg
Sugars 11 g
Fat 11 g
Unsaturated Fat 0 g

Reviews

Steven Long
Tasty and spicy. The sauce soaked into the rice and had a little kick to it, but not too bad. Just how we like it.
Benjamin Morgan
very good!

 

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