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