DAK DORI TANG (SPICY KOREAN CHICKEN STEW)
A flavorful, spicy dish with chicken. I learned how to make this from a Korean exchange student who stayed with my boyfriend's family. Serve with white sticky rice spooned on top to dilute spiciness.
Provided by PolkaDot
Categories World Cuisine Recipes Asian Korean
Time 46m
Yield 4
Number Of Ingredients 15
Steps:
- Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.
- Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.
- Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.
- Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 40.6 g, Cholesterol 29.3 mg, Fat 10.8 g, Fiber 4.9 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1080.6 mg, Sugar 10.9 g
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
SLOW COOKER DAKDORI TANG
Dakdori tang, sometimes called dakbokkeum-tang, is a homey Korean chicken stew that adapts beautifully to the slow cooker. Most traditional recipes combine the ingredients in a pot and let them bubble, with no sauté step - similar to a one-pot, slow-cooker braise. Here, the dish is cooked on high, and the heat caramelizes the gochujang, a fermented red chile paste. The use of skin-on chicken is customary, and results in a rich broth with a layer of very delicious spiced chicken fat. If you prefer a leaner broth, you can remove the skin from some or all of the chicken parts before starting.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a 6- to 8-quart slow cooker combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar and sesame oil. Mix well with a spatula to evenly distribute the seasoning on all ingredients. Add the chicken and mix to coat.
- Cook until the vegetables and chicken are tender, 4 to 5 hours on high. The stew will hold well on warm after the cook time has elapsed.
- Serve the stew in bowls over rice topped with scallions and sesame seeds.
SPICY KOREAN SLOW COOKED CHICKEN (DHAK DORI TANG)
This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy.
Provided by funinthesun
Categories Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
- Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 35.5 g, Cholesterol 78.1 mg, Fat 8.3 g, Fiber 5 g, Protein 34 g, SaturatedFat 1.7 g, Sodium 965.8 mg, Sugar 5.7 g
SPICY KOREAN CHICKEN
Slightly spicy, slightly sweet Korean-style chicken thighs.
Provided by Mrs.Bryant
Categories World Cuisine Recipes Asian Korean
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 g
SPICY KOREAN SLOW COOKED CHICKEN (DHAK DORI TANG)
This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy.
Provided by funinthesun
Categories Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
- Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 35.5 g, Cholesterol 78.1 mg, Fat 8.3 g, Fiber 5 g, Protein 34 g, SaturatedFat 1.7 g, Sodium 965.8 mg, Sugar 5.7 g
SPICY KOREAN SLOW COOKED CHICKEN (DHAK DORI TANG)
This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy.
Provided by funinthesun
Categories Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
- Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 35.5 g, Cholesterol 78.1 mg, Fat 8.3 g, Fiber 5 g, Protein 34 g, SaturatedFat 1.7 g, Sodium 965.8 mg, Sugar 5.7 g
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.
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