Dakdoritang
One Pot Korean Spicy Checken Stew with Gochujang
Ingredients
- 1 kg Chicken Small chicken is the best
- 2-3 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce Jinganjang
- 300 ml Water
- 4 Tbsp Sugar
- 2 Tbsp Cooking Wine Mirim
- 4 Tbsp Red Chili Powder
- 2 Tbsp Oyster Sauce
- 5 Tbsp Gochujang
- 2 Potatoes
- 2 Sweet Potatoes
- 1 Carrot
- 1/2 Onion
- 5 Shittake Mushrooms Optional
- 1 Spring Onion
- 1 Tbsp Agave Syrup Optional
Instructions
Step 1: Sauté the Chicken
- Grab a thick-bottomed pot and add a little oil.
- Toss in the well-washed chicken pieces and let them heat up.
- Add soy sauce and minced garlic and let it sauté over medium heat until the chicken is lightly coated and fragrant.
Step 2: Start the Stew Base
- Pour in some water and sugar.
- Bring the mixture to a boil until the sugar has completely dissolved.
Step 3: Season and Simmer
- Reduce the heat to low.
- Add the remaining seasonings : cooking wine, chili flakes (Gochugaru), oyster sauce, and Gochujang. (You can mix the seasonings beforehand or add them one by one.)
- Mix the seasonings well with the stew base.
- Put the lid on and let the chicken simmer until it is fully cooked.
Step 4: Add Vegetables
- Once the stew comes to a gentle boil and the chicken is nearly cooked (check after about 15-20 minutes).
- Toss in all the prepared vegetables (potatoes, carrots, onions).
- Let the stew continue to simmer until the vegetables are tender.
Step 5: Final Check and Serve
- Taste the broth and adjust the flavor as needed. ( I added 1 tbsp of agave syrup )
- Serve the Dakdoritang hot with a bowl of rice.