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Dakdoritang | Spicy Korean Chicken Stew
(0)
55 min
Under an hour
Knuspr-Küche
Herzhafter koreanischer Schmoreintopf mit zartem Hähnchen, Kartoffeln und Karotten in einer aromatisch-scharfen Gochujang-Sauce. Wärmender Seelenwärmer für den Herbst!
Preparation method
Preparation
Pat the chicken meat dry and cut into bite-sized pieces. Peel the potatoes and carrots and cut into roughly 3 cm pieces. Coarsely dice the onion. Peel and finely chop the garlic and ginger. Wash the spring onions and cut into approx. 3 cm long pieces, finely chopping a small part of the green ends for garnish.
Mix the seasoning sauce in a bowl: thoroughly combine the gochujang chili paste, soy sauce, finely chopped garlic and ginger, and dark sesame oil.
Cooking & braising
Heat a little neutral oil or a few drops of sesame oil in a large braising pot. Sear the chicken pieces on all sides for approx. 4–5 minutes until golden brown.
Chef's tip
Adjust spice level: If you prefer it milder, start with 1 tbsp of gochujang. For authentic Korean spiciness, feel free to add 1 tsp of gochugaru (chili flakes).
Side dish: Hot, sticky jasmine or sushi rice pairs perfectly with the rich stew to soak up the flavorful sauce.
Ingredients
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