Korean Spicy Chicken Stew. In a clean pot (I used this braising pot), add the chicken, sauce and the water. Dakdoritang (or dakbokkeumtang) is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. This recipe uses a combination of chicken thighs and wings and shows two ways to cook it - slow cooker and.

I like to share this delicious spicy Korean chicken stew with you. It it spicy as the title mentioned, but so good that it is worth of sweating a little to enjoy this delicious stew. The Korean name for this stew can be either dakdoritang (닭도리탕) or dakbokkeumtang(닭볶음탕). You can cook Korean Spicy Chicken Stew using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Korean Spicy Chicken Stew

It's Half of organic chicken, splited.
Prepare 1 of onion.
You need 1 of carrot.
You need 2 cups of squash of your choice.
You need 2 of king oyster mushroom or 1 cup any mushroom.
You need 10 of frozen cylinder shaped rice cake.
Prepare 2 of potatoes or 1 sweet potato.
You need 2 Tsp of Korean hot pepper flakes.
You need 1 Tsp of gochujang.
Prepare 1 Tsp of organic tamari sauce.
Prepare 1 Tsp of Honey or brown rice syrup.
It's 1 Tsp of olive oil.
Prepare 1 Tsp of garlic paste.
It's 1/4 tsp of black pepper.
It's 2 of scallions.

Comeback for NEW Easy & Fun Asian Recipes Every Friday!! ♥ Watch More Asian at Home. Dakbokkeumtang is Korean spicy chicken stew with simple vegetables such as potato, carrot and onion. The dish has all simple western style ingredients but the seasoning is totally different. So it is a great way to try new flavor with familiar ingredients with you! 😀 Dakbokkeumtang used to called by Dakdoritang.

Korean Spicy Chicken Stew instructions

Browning chicken pieces (bone in for flavors) in Olive oil for 3 minutes on both sides. This step would reduce the gamey taste in chicken and also would enhance the aroma..
Add diced potatoes, carrots, squash and rice cake. Keep stir fry for about 2 more minutes..
Pour in hot water to cover just everything. Add sliced mushroom at this point. Stir in theseasoning paste.Bring it to a boil and reduce it to simmer for 10-15 minutes depending on how large the pieces are. Stir and check the doneness at every few minutes. Making sure the sauce is not drying up if leaving the pot without a lid..
Adjust seasoning if needed. crack in black pepper and drop the minced scallions right before turning off the heat. Serve with rice or bread..

Dakbokkeumtang (닭볶음탕) is very popular spicy chicken dish in Korea. It was during my Gapshida tour, and Sarah hosted a meetup in her house. Ever since then when I have dakbokkeumtang I have to think about that beautiful time with my readers. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning.