Dak Dori Tang Spicy Korean Chicken Stew Recipes

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Dakdoritang (Korean Spicy Chicken Stew) image

'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

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

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

KOREAN SPICY CHICKEN STEW (DAKDORI TANG)

Korean Spicy Chicken Stew (Dakdori Tang) image

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

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

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

DAK DORI TANG (SPICY KOREAN CHICKEN STEW)

Dak Dori Tang (Spicy Korean Chicken Stew) image

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

Ingredients

¼ cup soy sauce
3 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon brown sugar
1 tablespoon minced garlic
2 teaspoons sesame oil
1 ½ teaspoons minced fresh ginger root
½ teaspoon chile powder
2 tablespoons vegetable oil, divided, or as needed
2 skinless, boneless chicken breasts, cut into 1-inch cubes
3 carrots, peeled and thickly sliced
2 potatoes, peeled and diced
1 leek, trimmed and thinly sliced
1 small onion, cut into 8 wedges
1 habanero pepper, seeded and minced
2 cups water, or as needed

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

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Dakdoritang (Korean spicy chicken stew) image

Dakdoritang is a red spicy braised chicken dish. This recipe shows two ways to cook it - slow cooker and stove top.

Provided by Hyosun

Categories Main

Number Of Ingredients 16

Ingredients

2.5 to 3 pounds bone-in chicken parts (cut into small pieces (excess fat removed))
10 ounces potatoes (cut into big chunks)
1 medium size carrot (can be omitted) (cut into big chunks)
1/2 large onion (cut into big chunks)
7 to 8 plump garlic cloves
2 - 3 thinly sliced ginger pieces (about 1-inch round)
2 scallions (cut into 2-inch lengths)
1 red chili pepper - optional
2 to 3 tablespoons gochugaru (Korean red chili pepper flakes) (adjust to taste)
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons rice wine (or mirin)
2 tablespoons gochujang (Korean red chili pepper paste)
pinch pepper
1 tablespoon sesame oil
1 teaspoon sesame seeds

Steps:

Prepare the vegetables by cutting up in big chunks.

INSTANT POT DAKDORI TANG

Instant Pot Dakdori Tang image

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

Ingredients

1 pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1 1/2-inch chunks
1 pound carrots (about 4 large carrots), peeled and sliced into 1 1/2-inch chunks
10 garlic cloves, smashed and roughly chopped
1 yellow or red onion, roughly chopped
1 long green Korean chile (cheong-gochu) stemmed and thickly sliced (or 1 jalapeño, stemmed, seeded and thickly sliced)
1/2 cup gochujang
1/4 cup soy sauce
3 tablespoons gochugaru (see Tip)
2 tablespoons minced fresh ginger (from about 2 inches of ginger root)
1 tablespoon granulated sugar, plus more to taste
2 teaspoons sesame oil
3 1/4 pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)
4 scallions, sliced
Sesame seeds, for topping
Cooked rice, for serving

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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