KOREAN SPICY CHICKEN STEW (DAKDORI TANG)
This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything - chicken included - is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor. During the summer, Ms. Kim grills a few of the chicken pieces (see note) and tosses them into the sauce to braise with the sauce. The kimchi called for here is not cabbage kimchi, it is kkakdugi, sometimes listed as cubed radish kimchi or cubed moo radish kimchi, available at Korean grocery stores.
Provided by Sara Bonisteel
Categories dinner, one pot, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.
- In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.
- Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.
- Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1432 milligrams, Sugar 4 grams, TransFat 0 grams
DAKDORITANG (KOREAN SPICY CHICKEN STEW)
'Dakdoritang' is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. It's also called 'dakbokkeumtang' or 'dakmaeuntang.' It's usually made by cutting up a whole chicken into small pieces, but I use a combination of chicken thighs and wings. The result is succulent pieces of chicken packed with spicy and savory flavors!
Provided by Jason Lamar
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 4
Number Of Ingredients 17
Steps:
- Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
- Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
- Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.
Nutrition Facts : Calories 896 calories, Carbohydrate 36.1 g, Cholesterol 120.6 mg, Fat 69.1 g, Fiber 4.7 g, Protein 33.4 g, SaturatedFat 19 g, Sodium 1110.8 mg, Sugar 13 g
DAKDORITANG
This Korean dish is traditionally simmered on low heat for 4 to 6 hours, but this recipe takes less than an hour, without compromising on flavor, all the while yielding spicy, savory, saucy chicken stew. Potatoes in the dish provide creaminess and the onions add sweetness, complementing the spiciness from the gochujang and gochugaru. Try it for a spicy night in at home!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix the soy sauce, gochujang, gochugaru, sugar, garlic and ginger in a medium bowl. Set aside.
- Heat the vegetable oil in a large dutch oven or other heavy pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned on all sides, 7 to 8 minutes.
- Add 2 cups water, the gochujang mixture, potatoes and onion to the pot and stir to distribute. Bring to a simmer, then reduce the heat to medium. Cover and cook, stirring halfway through, until the potatoes are fork-tender and the chicken is cooked through (the internal temperature should register 165˚ F), 18 to 20 minutes. Add the scallions. Serve with the rice.
Nutrition Facts : Calories 650, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 175 milligrams, Sodium 1968 milligrams, Carbohydrate 72 grams, Fiber 4 grams, Protein 47 grams, Sugar 21 grams
INSTANT POT DAKDORI TANG
Dakdori tang, sometimes called dakbokkeum-tang, is an easy-to-make Korean braised chicken stew. It gets its deeply savory flavor and brick-red color from gochugaru, Korean red-pepper flakes, and gochujang, the spicy, pungent and sweet fermented red chile paste. Most traditional recipes call for braising bone-in, skin-on chicken parts without browning them first, resulting in a rich dish with a layer of very delicious chicken fat on top. If you prefer a leaner broth, you can remove the skin from half the chicken parts before starting, or simply ladle some of the fat off the top before serving.
Provided by Sarah DiGregorio
Categories weeknight, soups and stews, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a 6- to 8-quart electric pressure cooker, combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar, sesame oil and 1 1/2 cups water. Mix well with a spatula to evenly distribute the seasoning with all ingredients. Add the chicken and mix to coat. Close the lid and twist the steam valve to the sealed position. Set to cook on high pressure for 8 minutes.
- Turn the pressure cooker off, then do a quick release of the pressure by carefully twisting the steam valve to vent. If you'd like to reduce the liquid, remove the chicken to serving bowls with tongs, then let the stew bubble for a few minutes on the simmer setting. Taste, and add a little more sugar (up to 1 more tablespoon) to round the flavor out to your preference. Serve the stew in bowls topped with scallions and sesame seeds, with rice.
More about "dakdoritang instant pot recipes"
DAKDORITANG (SPICY CHICKEN STEW) - KOREAN BAPSANG
From koreanbapsang.com
4.4/5 (136)Servings 4Cuisine KoreanCategory Main
- Add 1.5 cups water to a large pot along with the chicken and the sauce (except the sesame oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally.
- Place the prepared chicken and vegetables (except the scallions) in the slow cooker. Add all the sauce ingredients (except the sesame oil and seeds). Stir well to coat the chicken and vegetables evenly.
INSTANT POT KOREAN CHICKEN AND POTATOES - MJ AND …
From mjandhungryman.com
PRESSURE COOKER DAKBOKKEUMTANG (SPICY CHICKEN STEW)
From koreanbapsang.com
INSTANT POT KOREAN CHICKEN STEW (닭찜, DAK-JJIM)
From ahjummarecipes.com
HEALTHY INSTANT POT DAKDORITANG (SPICY KOREAN CHICKEN …
From fitsianfoodlife.com
5/5 (1)Category Main CourseCuisine KoreanCalories 430 per serving
EASY DAKDORITANG (SPICY KOREAN CHICKEN STEW) | COOKERRU
From cookerru.com
INSTANT POT KOREAN CHICKEN STEW : OPTIMAL RESOLUTION LIST
From recipeschoice.com
INDONESIAN STREET FOOD – COBRA SATAY & COBRA BLOOD #SNACK …
From instantpotteacher.com
HEALTHY DAKDORITANG NOODLES RECIPE - FITSIANFOODLIFE
From fitsianfoodlife.com
KOREAN SPICY CHICKEN STEW (DAKDORITANG) | COOKBANG | BEST …
From instantpoteasy.com
WHAT I ATE IN A DAY (VEGAN + HIGH PROTEIN) / VEGAN SCHNITZEL
From instantpotteacher.com
DAKDORITANG (KOREAN SPICY CHICKEN STEW) RECIPE - FOOD NEWS
From foodnewsnews.com
KOREAN SPICY CHICKEN STEW (DAKDORITANG) | COOKBANG | BEST …
From instantpotteacher.com
DAKDORITANG RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DAKDORITANG SPICY STEWED CHICKEN INSTANT POT VERSION
From ms.foodcolorlab.com
You'll also love