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
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
SPICY KOREAN CHICKEN STEW
How to make spicy Korean chicken stew with potatoes, tender chicken pieces, and potatoes coated in a spicy sauce made with Gochujang paste.
Provided by Adina
Categories Stews
Time 1h
Number Of Ingredients 19
Steps:
- Combine sauce ingredients: Use a wide, thick-bottomed pot or Dutch oven that will hold all the chicken pieces in one single layer. Place the water, soy sauce, rice vinegar, Gochujang paste, honey, chili flakes, and pepper into the pot. Whisk well.
- Cook chicken: Skin the chicken pieces and arrange them in the pot in a single layer. Bring to a boil, reduce heat to medium, and simmer, covered, for about 15 minutes.
- Prepare vegetables: In the meantime, peel and chop the potatoes into large chunks. Cut the carrots and the onion into chunks as well. Peel the garlic cloves and chop them finely. Peel and grate the ginger.
- Cook vegetables: Add the prepared vegetable to the pot and stir to make sure that they are all mixed in the sauce. Cover again and cook for further 15 minutes or until the potatoes are tender.
- Remove the lid from the pot and continue cooking for about 10 minutes until the chicken is cooked through and the sauce is slightly thickened.
- Thicken sauce: If you like your sauce to be thicker, you can thicken it with a small amount of cornstarch slurry. Mix 1 tablespoons corn starch with 1-2 tablespoons cold water to form a thick yet still runny paste. Whisk this slurry into the boiling sauce, let bubble shortly, and remove the pot from the heat.
- Adjust taste: Stir in the sesame oil, check the seasoning, and sprinkle the chicken stew with chopped scallions and toasted sesame seeds just before serving.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 740 kcal, Carbohydrate 49 g, Protein 79 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 366 mg, Sodium 1809 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 19 g
KOREAN SESAME CHICKEN AND POTATOES
This Korean chicken main dish with potatoes, onions, and carrots is served over a bed of rice. Seasoned with soy sauce, sesame seeds, and, of course, garlic.
Provided by Mark Darder
Categories World Cuisine Recipes Asian Korean
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Place a large Dutch oven over medium heat. Add chicken and cook until browned, about 10 minutes. Drain and discard fat.
- Mix soy sauce, water, garlic, sesame oil, and sesame seeds together in a large bowl. Add sugar to taste, remembering you can always add more, but you can't take away. Stir to mix well and dissolve sugar. Fold in potatoes, carrots, and onion. Season with pepper.
- Pour vegetables into the Dutch oven to cover chicken. Cover with a lid and bring to a boil, about 5 minutes. Stir and reduce heat to medium for about 5 minutes. Reduce heat to low and simmer 40 minutes more, stirring occasionally.
- Serve chicken and vegetables over hot cooked rice.
Nutrition Facts : Calories 665.2 calories, Carbohydrate 73.8 g, Cholesterol 142 mg, Fat 16.1 g, Fiber 6 g, Protein 54.7 g, SaturatedFat 3.9 g, Sodium 1979.5 mg, Sugar 17.7 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
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