Ingredients with Measurements:
- 2 lbs bone-in chicken thighs
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1-inch piece of ginger, peeled and minced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 4 cups water
- 4 medium potatoes, peeled and cut into chunks
- 2 medium carrots, peeled and cut into chunks
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and brown them on both sides, about 5 minutes per side. Remove the chicken from the pot and set it aside.
2. Add the onion, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.
3. Add the gochujang, gochugaru, soy sauce, sugar, and sesame oil to the pot and stir to combine.
4. Add the water to the pot and stir to combine. Bring the mixture to a boil.
5. Add the potatoes and carrots to the pot and stir to combine. Return the chicken to the pot, making sure it is submerged in the liquid.
6. Reduce the heat to low and cover the pot. Simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Season with salt and pepper to taste. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning chicken, then low heat for simmering stew
Serving size:
4-6 servings
Nutritional information:
Calories: 385
Fat: 18g
Carbohydrates: 26g
Protein: 29g
Sodium: 802mg
Sugar: 7g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks
- Gochujang and gochugaru can be substituted with other chili pastes and flakes
- Potatoes and carrots can be substituted with other root vegetables such as sweet potatoes or parsnips
Variations:
- Add sliced mushrooms to the stew
- Use beef or pork instead of chicken
- Add tofu for a vegetarian version
Tips and tricks:
- Brown the chicken well to develop flavor in the stew
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness
- Let the stew sit for a few hours or overnight to allow the flavors to meld together even more
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions
Pairings:
Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
Kimchi, steamed rice, banchan (Korean side dishes)
Troubleshooting advice:
- If the stew is too spicy, add more water or chicken broth to dilute the heat.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Dakdoritang is a popular Korean dish that originated in the city of Andong. It is traditionally made with a whole chicken and a variety of vegetables, simmered in a spicy sauce.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve hot with steamed rice and kimchi for a comforting and satisfying meal.
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Region: Korean