DakDoriTang 닭도리탕 (Spicy Chicken Stew with Potatoes)

June 4, 2011 § 3 Comments

Dakdoritang is one of my favorite things to eat.  It represents “comfort on a plate” to me. It’s hearty, spicy, filling, and just all-around so satisfying!

I know most people put all the ingredients together and let it stew, which is the normal method and it comes out great, but I seem to have unfortunate luck with this.  Thus, I have created a system of staggering my ingredients so that my potatoes come out perfect. (They’re my favorite part of the dish.) I like my potatoes not too mushy and disintegrated, and whenever I do the one-pot method it always comes out this way so my staggering technique has become fool-proof for me.

Notes:

1. If you’d like to, you can bring the marinated chicken (without the 3 TB of sauce) to a rapid boil for around 10 minutes and then throw out the water, rinse under cold water, and add the 3 TB of sauce and start from step 3. This gets rid of most of the chicken fat and impurities that you have to skim later on. Next time, I will do this.

Stephanie’s 닭도리탕 – DakDoriTang Recipe

2 TB Rice wine (mirin)
1/4 tsp black pepper
1/2 TB of coarse sea salt
1 whole chicken, cut up, around 3-4 lbs.

Sauce aka “magical elixir”:

2 TB minced garlic
1 1/2 TB rice wine (mirin)
4 TB Soy sauce
1/2 TB hot chili oil
1/2 TB sesame oil
1 1/2 TB honey
4 TB Korean chili paste ‘gochujang’
1/2 TB Sugar
3 TB Korean chili pepper powder ‘gochugaru’
1/2 TB Sriracha hot sauce

5-7 Potatoes, peeled and cut into 1/2-inch pieces
10-12 baby carrots
2 large onions, chopped roughly
2 hot green peppers, sliced
4 green onions, sliced
2~3 cups water

Directions

1. Rinse and cut chicken into even-sized pieces, no need to trim extra fat or bones (we want these for flavor!) Add mirin, salt, and pepper to the chicken and mix well, and set aside for 15 minutes.

2. While the chicken is marinating, assemble the sauce ingredients in a bowl and mix together well.

3. Place marinated chicken into a big pot, and throw out the excess liquid. Cover chicken with 3 TB of the spicy sauce and mix so that the chicken is lightly coated, and then add 2 cups of water. Bring to a boil on high heat and cover, and then lower the heat to medium high. Cook for ten minutes.

4. Remove the lid and skim off as much fat as possible. Add all but-2 TB of the sauce and the onions. Stir well and cover again, for 5 more minutes.

5. Add the potatoes carrots, green onions, and hot peppers and the rest of the sauce. Add 1 more cup of water if you like it a little more stew-like and extra saucy. Make sure you get every last drop of sauce in there! Cook for 10-15 minutes on medium-high heat, uncovered until the potatoes are cooked. (This is the time your sauce will get nice and thick and magical.)

6. ENJOY with a bowl of steaming hot rice.

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