Spicy Korean chicken stew (DAK DORI TANG)

SPICY KOREAN CHICKEN STEW 

(DAK DORI TANG)

Ingredients

CHICKEN AND VEGETABLES

• 1 kg chicken cut into medium sized chunks
• 1 cup water
• 2 potatoes  cut into medium pieces
• 1 carrot (150g), cut into medium pieces
• 1 onion (190g), cut into medium pieces
• 3 mint leaves , thinly sliced
• 1 stalk spring onion (20g), thinly sliced
• 1 tsp toasted sesame seeds

SAUCE (MIX THESE IN A BOWL)

• 3 Tbsp gochujang (Korean chili paste)
• 2 Tbsp gochugaru (Korean chili flakes)
• 2 Tbsp rice wine
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 1 Tbsp minced garlic
• 1 tsp minced ginger
• 1 tsp sesame oil
• A few sprinkles ground black pepper

Instructions

1. On medium-high heat, boil some water (5 to 6 cups) in a medium sized pot. Once it’s rolling boiling, parboil the chicken for 1 minute. Drain the water.
2. In a clean pot, add the chicken, sauce and the water. Boil them over medium-high heat for about 10 mins, covered.
3. Add the potatoes, carrots, and onions and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Add the perilla leaves. Simmer for a further 8 mins (or until the chicken and the potatoes are fully cooked), covered.
4. Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice.

Source: My Korean Kitchen