dakdoritang (닭도리탕) | korean stewed chicken with potatoes

I was at the pub with the LAM on our date night the other week and we started chatting with two women who were sitting at the next table. One topic led on to another and we started talking about Korean food.

One of the women mentioned that she loved this Korean stew with chicken and potatoes that tastes a little like a Japanese curry. I asked her if it was Dakdoritang, and with the help of our best friend, dear Google, we were indeed able to pin-point that yes, she was describing Dakdoritang!

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I told her that I knew how to cook the dish, and promised that I would write a post about it on my blog soon. So here it is.

There are many, many versions of how to cook dakdoritang. It is a stew, so in reality, you can add any meat or vegetables you like and it would still work. My version is a simple one, and you can adjust the taste by adding more or less of any ingredient.

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In a heated saucepan, or a pot if you are cooking a bigger portion, add the oil and saute the minced garlic for 30 seconds or so. 

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Add the water, gochujang and doenjang.

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Bring to a boil. Add the chicken, carrot and potato.

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Simmer for about 10 minutes. Skim off the scum that floats to the surface regularly.

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Add the rest of the ingredients- onion, cabbage and green peppers or chilies.

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 Simmer the stew for an additional 5 minutes or so.

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Finally, add the salt, sesame oil and sugar (I omitted this).

If you like it really spicy, add some gochugaru (Korean red pepper powder) as well!

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Turn off the heat and add spring onion.

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Sprinkle roasted sesame seeds and serve immediately, with rice.

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Or eat it on its own.

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Either way, it is one delicious and comforting dish.

dakdoritang (닭도리탕) | korean stewed chicken with potatoes
Serves 4
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Ingredients
  1. 500g boneless chicken thigh, cut into smaller pieces
  2. 4 medium potatoes, peeled and cut into quarters
  3. 2 carrots, peeled and cut into 2-inch pieces
  4. 2 medium onions, peeled and cut into wedges
  5. 5-6 napa cabbage leaves, washed and cut
  6. 1 medium green bell pepper, cut into smaller pieces I used green chilli
  7. 1 tablespoon minced garlic
  8. 2 tablespoons oil
  9. 2 tablespoons sugar - I omitted this
  10. 2 tablespoons gochujang (red chili pepper paste)
  11. 2 tablespoons doenjang fermented from soybeans)
  12. 2 litres water
  13. 2 tablespoons sesame oil I used Korean sesame oil - it is more pungent
  14. salt to taste
  15. Korean red pepper powder to taste (optional)
  16. 1-2 sprigs spring onion, cut into chunks
  17. Roasted sesame seeds
Instructions
  1. In a heated saucepan, or a pot if you are cooking a bigger portion, add the oil. Once the oil is hot, add the minced garlic and saute the garlic for about 30 seconds.
  2. Add the water, gochujang and deonjang. If you like it really spicy, add some gochugaru (Korean red pepper powder) as well!
  3. Bring to a boil. Add the chicken, carrot and potato.
  4. Simmer for about 10 minutes. Skim off the scum that floats to the surface regularly.
  5. Add the rest of the ingredients- onion, cabbage and green peppers or chilies.
  6. Simmer the stew for an additional 5 minutes or so.
  7. Finally, add the salt, sesame oil and sugar (I omitted this).
  8. If you like it really spicy, add some gochugaru (Korean red pepper powder) as well!
  9. Turn off the heat and add spring onion.
  10. Sprinkle roasted sesame seeds and serve immediately, with rice.
Adapted from myasiankitchenny.com
Adapted from myasiankitchenny.com
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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