Wednesday, 29 May 2013

Dakdoritang or Dakbokkeumtang (Korean Spicy Chicken Stew)

Dakdoritang which is also called Dakbokkeumtang in Korean Language is a Spicy Braised Chicken Stew.  The main ingredient here is chicken which were cut into serving portions, along with potatoes and carrots that were sliced into large chunks, and then all were simmered in a fiery hot savory sauce that is made of hot chillies, sweeteners, and soy sauce. 

I based  my recipe for this fiery hot stew from my two favorite Korean Food blogs - Maangchi and Korean Bapsang .  I made a few tweaks here and there specially in themethod of cooking where I slow-cooked the chicken making it fall-off-the-bones tender.  


The fiery orange and yellow colors of the dish simply suggests how fiery hot it could be.  The tenderness of the chicken as oppose to the crunchiness of the carrots and its savory flavor with a strong kick of hotness and spiciness made this dish perfect up to the last bite.  My husband loved it so much :-)


Ingredients : 

Chicken, cut into serving portions - half of a whole
Potatoes, cut into chunks - 2 medium
Carrots, cut into chunks - 1 medium
Garlic, chopped - 5 cloves
Onion, diced - 1 small
Green Onion Leaves - 2 stalks
1 teaspoon sesame seeds
Water - 3 c
Sesame oil - 1 tbsp


Hot Chili Flakes - 2 tbsp
Hot Chili paste - 1 tbsp
Brown Sugar -  2 tsp
Soy Sauce - 2 tbsp
Honey - 1 tsp
Black pepper powder 

Cooking Procedure :

1.  Heat oil in a pot and saute garlic until aromatic.  Add the hot chili flakes and stir. 
2.  Toss in the onions, then the chili paste.  Continue stirring until the onions wilt.
3.  Add in the chicken cuts and stir-fry it for about 2 minutes or until all sides are brown.
4.  Mix the ingredients for the sauce and mix it with the chicken.  Stir.
5.  Pour 3 cups of water on the chicken then cover pot.  Bring to a boil.  Slow-cook under low fire for an hour.  

You need to check the chicken stew every 20 minutes just to make sure everything is ok.  Add more water as needed.

6.  Toss in the potatoes and continue to cook until if softens.  Add water as needed.
7.  Toss in the carrots and continue to simmer for another 2 minutes or until most of the liquids have evaporated.

Remove from fire.  Garnish with the green onion leaves and serve with thinly sliced lettuce leaves.

© myFresha-licious (29May2013)

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Dakdoritang (Korean Spicy Chicken Stew)

by Korean Bapsang


3 pounds bone-in chicken parts, cut into small pieces (excess fat removed)
10 ounces potatoes, cut into big chunks
2 carrots, cut into big chunks
1/2 large onion, cut into big chunks
4 - 5 plump garlic cloves
2 - 3 thinly sliced ginger pieces

2 scallions, cut into 2-inch lengths

2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon sugar
4 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon honey or corn syrup
2 tablespoons Korean red chili pepper paste (gochujang)
pinch pepper

1 tablespoon sesame oil
1 teaspoon sesame seeds
Place the prepared chicken and vegetables (except the scallions) in the slow cooker. Add all the sauce ingredients (except the sesame oil and seeds). Stir well to coat the chicken and vegetables evenly.

Turn the slow cooker on high heat. Cover, and cook for about 4 hours. (You can cook on low heat if you'll be out longer, about 6 hours). Stir in the scallions, sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.  

Stove top method: To make this dish on the stove, add 1-1/2 cups water to a large pot along with the chicken and the sauce (except the sesame oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally. Stir in the vegetables (except the scallions). Cover, and cook for an additional 15 minutes, stirring occasionally. Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 10 minutes. Stir in the scallions, sesame oil and sesame seeds right before turning off the heat.

Dakbokkeumtang (spicy braised chicken)

Ingredients (for 4 servings):

Chicken wings,
green onions,

Cooking time: 45 minutes to 1 hour
  1. Cut 1 kg (about 2 pounds) of chicken wings or chicken thighs into bite sized pieces. Wash and  drain.
·  Make seasoning paste by mixing ¼ cup  soy sauce, ¼ cup of minced garlic, ¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbs of sugar.
·  Put the chicken and 2 or 3 medium sized onions (2 cups’ worth) into the seasoning paste. Mix it with a spoon.
·  Add 2 cups of water to the pot and mix it up.
·  Bring to a boil over medium high heat for 20 minutes.
·  Meanwhile, peel 3-4 large potatoes (600 grams: 1.5 pound). Wash and drain them, then cut into large chunks 2 inch across. Set aside.
·  Chop 2 green chili peppers and 2 stalks of green onions into small pieces. Set aside.
·  20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, then let it cook with the lid closed for another 20 minutes.
Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken.
·  Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth.
·  Transfer it to a large serving plate and sprinkle 2 chopped green onions over top.


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