Korean spicy chicken stew

Name: Korean spicy chicken stew
Cuisine: Asian, Korean
Ingredients: 12 chicken drumsticks (about 2.5lbs); 1 onion; 3 carrots; 1 medium size Korean radish (4 cups) or potatoes; 1 - 1.5 cup chicken stock or water (more if you like extra sauce); 1 Serrano chili; Chopped green onions; 1 tbsp sesame oil; 1 tbsp Toasted Sesame seeds; Sauce mixture:; 1/4 cup gochujang (Korean pepper paste); 1/4 cup gochugaru (Korean pepper flakes or powder); 1/4 cup soy sauce; 1.5 tbsp sugar; 1 tbsp fish sauce; 3 tbsp minced garlic; 1/4 cup chicken stock or water

2 steps

Korean spicy chicken stew (Dakdoritang). This dish is a balance of spicy, sweet, salty, and full of umami. I used chicken drumsticks but you can use any cut that you prefer.

Updated at: Sat, 13 Jan 2024 03:26:34 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories323.6 kcal (16%)

Total Fat15.4 g (22%)

Carbs18.5 g (7%)

Sugars10.6 g (12%)

Protein26.2 g (52%)

Sodium1150 mg (58%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

medium size, or potatoes

1 cupchicken stock

or water, more if you like extra sauce

1 Tbsptoasted sesame seeds

¼ cupgochujang

Korean pepper paste

¼ cupgochugaru

Korean pepper flakes or powder

¼ cupsoy sauce

1 ½ Tbspsugar

1 Tbspfish sauce

3 Tbspminced garlic

¼ cupchicken stock

or water

Instructions

Step 1

Tip: If you slit the chicken drumsticks, it will cook faster. You could use any cut of chicken but I would recommend using chicken drumsticks or chicken thighs.

Step 2

Add gochujang, gochugaru, soy sauce, fish sauce, sugar, garlic and 1/4 cup of chicken stock to a bowl and mix. Add the chicken to a pot then pour the sauce over it. Add onions, green onions then mix. Pour in chicken stock then cover and cook the chicken for 20 minutes, occasionally basting the chicken. After 20 minutes, add radish and carrots. Cover and cook for another 20 minutes until the vegetables are fork tender. Remove the lid, add Serrano chili, cook for another 5 minutes then drizzle sesame oil and top with chopped onions and sesame seeds. Serve with steamed rice and kimchi.

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