Easy Tutorial Korean Spicy Chicken Stew This spicy Korean chicken stew has many name tags under its belt - dakdoritang (닭도리탕), dakbokkeumtang (닭볶음탕) and dakmaeunjjim (닭매운찜). Anyway, my spicy chicken stew recipe is really delicious. Even my little girl loved it despite the spiciness.

Dakdoritang is a red spicy braised chicken dish. This recipe shows two ways to cook it - stove top and slow cooker. The name of this dish has been a controversy in Korea. You can cook Korean Spicy Chicken Stew using 15 ingredients and 4 steps. Here is how you achieve Korean Spicy Chicken Stew.

Ingredients of Korean Spicy Chicken Stew

1. Prepare Half of organic chicken, splited.
2. Prepare 1 of onion.
3. You need to prepare 1 of carrot.
4. Prepare 2 cups of squash of your choice.
5. You need to prepare 2 of king oyster mushroom or 1 cup any mushroom.
6. You need to prepare 10 of frozen cylinder shaped rice cake.
7. You need to prepare 2 of potatoes or 1 sweet potato.
8. Prepare 2 Tsp of Korean hot pepper flakes.
9. Prepare 1 Tsp of gochujang.
10. Prepare 1 Tsp of organic tamari sauce.
11. Prepare 1 Tsp of Honey or brown rice syrup.
12. You need to prepare 1 Tsp of olive oil.
13. Prepare 1 Tsp of garlic paste.
14. You need to prepare 1/4 tsp of black pepper.
15. You need to prepare 2 of scallions.

Dakdoritang is the name I grew up with. Dak means chicken and tang means stew. 'Dakdoritang' is a Korean chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. This was an outstanding Winter chicken stew! It is spicy but there is a hint of sweetness.

Korean Spicy Chicken Stew instructions

1. Browning chicken pieces (bone in for flavors) in Olive oil for 3 minutes on both sides. This step would reduce the gamey taste in chicken and also would enhance the aroma..
2. Add diced potatoes, carrots, squash and rice cake. Keep stir fry for about 2 more minutes..
3. Pour in hot water to cover just everything. Add sliced mushroom at this point. Stir in theseasoning paste.Bring it to a boil and reduce it to simmer for 10-15 minutes depending on how large the pieces are. Stir and check the doneness at every few minutes. Making sure the sauce is not drying up if leaving the pot without a lid..
4. Adjust seasoning if needed. crack in black pepper and drop the minced scallions right before turning off the heat. Serve with rice or bread..

The potatoes and carrots offset the spiciness and lend heartiness to the tasty. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor. 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. In Korean, this famous stew is known as Dakbokkeumtang or Dakdoritang.

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