Dakdoritang - Spicy Korean Chicken Stew
A special dish which combines the power of Korean red chili flakes and chicken. Spicy, tasty and addictive. Make sure to pair with a bowl of rice.
- Whole chicken - 1 Or just use 600-800 grams of chicken thigh/drumsticks
- Potato - 2 medium-sized each potato, size of your palm
- Onion - 1 whole
- Carrot - 1/4 a whole
- Spring onion - 10-inch piece
- Sugar - 3 Tablespoons
- Minced garlic - 1 Tablespoon
- Soy sauce - 1/3 cup
- Korean red chili flakes - 1/4 cup Add a bit more later - up to 1/3 cup - if needed
- Water - 2 cups
Slice up a whole chicken into smaller pieces (or buy pre-cut).
Take out a large mixing bowl and place the chicken in it.
Fill the mixing bowl with water and soak the chicken in it for 30 minutes - will help remove impurities from the bones
While you wait, dice-up the potatoes, onions and carrots into small pieces. Slice spring onions into circles for garnish.
Cook the Chicken
Drain the chicken and give it a rinse under cold water. Then place in large pot (or a large frying pan). Fill the large pot with two cups of water. Then add sugar to the water.
Place pot on medium-heat and bring it up to a boil. Skim off the impurities that surface to the top of the broth. When chickens are cooked about half-way through, add-in the vegetables. Let the vegetables boil - until the potatoes turn soft.
Finish the Dish
When potatoes are soft, add garlic, soy sauce and Korean red chili flakes. Use a soup ladle and gently mix-in the three seasonings into the soup for about 1 minute.
Turn off the heat and add sprinkle spring onions on top for garnish.
Eat the dish with some hot sticky rice!
- Every brand of Korean red chili flakes has slightly different spice level. I would recommend starting with 1/4 cup and adding a bit more later, if needed. (I like it real spicy - so I use 1/3 cup)
- If the sauce reduces too quickly while boiling, simply add a bit of water.
- See video below for more details