5 large chicken breasts, cut into chunks
1 1/2 cups of water
6 cloves of garlic, halved
4 slices of fresh ginger
4 yellow potatoes, quartered
2 large carrots, cut in chunks
1/2 large yellow onion, chopped
3 scallions, cut into 2-inch pieces
2 Tbsps Korean hot pepper paste (gochujang)
2 Tbsps Korean red chili flakes (gochugaru)
1 Tbsp sugar
3 Tbsps honey or syrup
5-6 Tbsps soy sauce
2 Tbsps cooking wine
1 Tbsp sesame oil
In a large pot, add water, chicken, hot pepper paste, red chili flakes, sugar, honey, soy sauce, garlic, ginger, and cooking wine. Stir well and bring it to a boil over high heat. Bring the heat down to medium and allow it to cook while covered for about 10 minutes. Taste the sauce for additional seasoning.
Next, add in the carrot, potato and onion, and mix well. Cover and allow it to cook for another 15-20 minutes and stir occasionally.
Uncover and allow it to cook for another 5-10 minutes, or until the liquid thickens.
Turn off heat, and add sesame oil, sesame seed and scallion and mix well. Serve with rice.
4 thoughts on “Korean Spicy Chicken Stew (Dak Dori Tang)”
Hi you don’t say when to add the garlic/ginger. I guess it’s with the boiling stuff? but some may not know
Thanks for pointing it out! I completely missed it. It’s been edited now.
great thanks. I made this tonight and it was really tasty, although next time I would pre-boil my potatoes/carrots as they were a bit raw for my liking. Love your photography
I usually just let it continue to simmer until sauce thickens and the carrots and potatoes are cooked through, but pre-boiling them would shorten the cooking process.