Korean Spicy Chicken Stew
(닭도리탕- Dak Do Ri Tang)
*One of the Most Popular Korean Comfort Food
Preparation & Cooking Time: 40 min
Serving: 4-5
Ingredients:
- 1 Whole Chicken (5 lb.) or Chicken Wings / Thighs
- 2 Idaho Potato
- 1 Sweet Potato (optional)
- 2 Hotdogs (optional)
- 1 Onion
- 1 Ginger
- 4 Scallion
- 2 Korean Red Chili Pepper (optional)
- Spicy Sauce:
- ½ Cup – Soy Sauce
- ¼ Cup – Korean Rice Wine (맛술 optional)
- 3-5 Tablespoons – Lakehouse Farms 100% Organic Korean Chili Pepper Flakes (Gochugaru)
- 2 Tablespoons – Sesame Oil
- 2 Tablespoons – Korean Green Plum Extract (매실청)
- 1.5 Tablespoon – Minced Garlic
- 1 Tablespoon – Honey (or Korean Corn Syrup 물엿)
- 1 Tablespoon – Teriyaki Sauce
- 1 Tablespoon – Fish sauce
- 1 Tablespoon – Korean Chili Paste (Gochujang optional)
** This sauce is very versatile and can be used with any vegetable, meat and seafood (especially with pork ribs)
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Direction:
- Rinse the chicken and cut into bite size
- Prepare the spicy sauce
- Mix the sauce and chicken with 4 cups of water, close the lid and boil for 10 min in high heat
- While the chicken is cooking, wash and chop other ingredients – potato (into quarters), onion, and ginger
- Mix the other ingredients into the pot and cook until the potato is fully cooked (approximately 15 – 20 minutes)
- Occasionally stir the pot to prevent burning in the bottom layer
- Open the lid and add the chopped scallion and red chili pepper and cook for 2 more minutes
- Serve with rice and enjoy