Korean Chicken Potato Stew Recipes

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

Dakdoritang (Korean Spicy Chicken Stew) image

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

Ingredients

1 ½ cups water
¼ cup soy sauce
2 tablespoons rice wine
2 tablespoons Korean red chili pepper paste (gochujang)
2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon honey
1 tablespoon white sugar
1 pinch ground black pepper
3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces
10 ounces potatoes, cut into large chunks
2 carrots, cut into large chunks
½ large onion, cut into large chunks
4 large garlic cloves, or more to taste
2 slices fresh ginger, or more to taste
2 scallions, cut into 2-inch lengths
1 tablespoon sesame oil
1 teaspoon sesame seeds

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.

Provided by sarakyong

Categories World Cuisine Recipes Asian Korean

Time 1h

Yield 4

Number Of Ingredients 9

Korean Spicy Chicken and Potato (Tak Toritang) image

Steps:

In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 54.7 g, Cholesterol 59.4 mg, Fat 14.1 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 3.9 g, Sodium 1993.9 mg, Sugar 13.5 g

Ingredients

2 ½ pounds chicken drumettes
2 large potatoes, cut into large chunks
2 carrots, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
¼ cup water
½ cup soy sauce
2 tablespoons white sugar
3 tablespoons gochujang (Korean hot pepper paste)

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

Korean Spicy Chicken Stew (Dakdori Tang) image

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

Ingredients

1/4 cup soy sauce
2 tablespoons minced fresh ginger
8 cloves garlic, minced
1/4 cup gochujang
3 tablespoons coarse gochugaru
1 tablespoon fish sauce
1 tablespoon granulated sugar
1 whole chicken, cut into 8 pieces
2 medium Yukon Gold potatoes, diced (4 cups), or 12 whole baby potatoes
1 cup cubed moo radish kimchi
2 Korean green chiles or 3 Serrano chiles, sliced 1/4 inch thick
1 bunch scallions, white parts only, cut into 2-inch pieces