Slow Cooker Dakdori Tang Recipes

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Steps:

• Prepare the vegetables by cutting up in big chunks.

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

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.

INSTANT POT DAKDORI TANG

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.

DAKDORITANG (SPICY CHICKEN STEW)

Steps:

• Put chicken pieces in a large pot and add enough water to cover. Add ginger and bring water to a boil; reduce heat to medium and simmer for 10 minutes. Drain water and discard ginger.
• Mix 1 1/2 cups water, soy sauce, sugar, hot pepper paste, hot pepper powder, sesame oil, and garlic into chicken; cook and stir over medium heat for 10 minutes.
• Stir potatoes and carrot into chicken mixture; cook for 5 minutes. Add onion, salt, and black pepper; mix well. Cook stew until heated through and chicken is no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish stew with green onions and sesame seeds.