Dakdoritang Spicy Korean Chicken Stew
How to make traditional Dakdoritang. Our easy homemade Spicy Korean Chicken Stew recipe features drumsticks cooked with carrots and potatoes.
Servings: 4
Calories: 559kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Dutch Oven
- Mixing bowls
Ingredients
- 2 lb Chicken Drumsticks
- 1/3 cup Light Soy Sauce
- 1/4 cup Gochujang
- 1 tsp Gochugaru
- 2 tbsp Brown Sugar
- 8 Garlic Cloves grated
- 1 Red Onion cut into 1 inch chunks
- 2 Yukon Gold Potatoes peeled, cut into 1 inch chunks
- 1 Large Carrot cut into 1 inch chunks
- 1 Large Jalapeno Pepper seeds removed, thinly sliced
- 1 tbsp Sesame Oil
- 4 Scallions thinly sliced
Instructions
- Bring a large pot of water to boil over high heat and add chicken drumsticks, poaching them until no longer pink, around 5 minutes. Drain, rinse the chicken under cold tap water, return to empty pot.
- In a small bowl, stir the soy sauce, gochugaru, gochujang, brown sugar, garlic, 1 1/3 cups water and add to the pot. Bring to a boil over high heat. Reduce the heat to medium and cook at a gentle boil until the sauce has reduced slightly about 10 minutes.
- Add the onion, potatoes, carrot, jalapeno and continue gently boiling until the chicken is tender and no longer pink, 20-30 minutes.
- Stir in the sesame oil and garnish with sliced scallions.
- Serve the pot of Dakdoritang with steamed rice.
Nutrition
Calories: 559kcal | Carbohydrates: 32.8g | Protein: 66.9g | Fat: 16.6g | Saturated Fat: 3.9g | Cholesterol: 200mg | Sodium: 1502mg | Potassium: 1102mg | Fiber: 5.1g | Sugar: 10g | Calcium: 76mg | Iron: 5mg
