Dak doritang – Spicy Korean chicken stew

Dak doritang

This savoury spicy chicken recipe is just what I have been craving lately; full of flavour with the right amount of heat. Stewed up with carrots, onions, potatoes and served with rice, it is my new favourite chicken dish.

It is funny. I lived in Korea for over 2 years, yet I hardly remember eating dak doritang.  There are lots of barbeque chicken restaurants in Korea and a version of this with rice cakes is a popular dish.  But for some reason, we didn’t eat this very often.  My taste buds have changed over the years and I can handle much more spice than I could back then.  And truthfully, when we lived in Korea and ate rice twice a day, if my yobo and I went out for dinner, it wasn’t spicy chicken stew I was craving. It was Burger King.

The recipe:

The time it takes: prep time: 10 mins     cook time: 40 mins

The things you need:

  • 2 lbs chicken (I use breasts since my children can’t handle bones in their meat… it reminds them of what they are eating.)
  • 1 onion
  • 2 carrots
  • 2 potatoes
  • 2 green onions
  • 1 tbsp garlic
  • 1/4 c water
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • 2 tbsp gojujang (Korean hot pepper paste)
  • 2 tbsp brown sugar
  • salt / pepper to taste

The how to:

  • cut the chicken into medium sized pieces (I like to keep some on the bigger size so the spice to meat ratio is appropriate for the kids)
  • cut the onion, carrots and potatoes into medium sized pieces as well
  • oil a pot with the sesame oil and brown the chicken with garlic and the onions
  • add the vegetables and allow to cook for a few minutes
  • add the rest of the ingredients and mix well
  • bring the sauce to a boil and reduce heat to medium low
  • continue to stir occassionally
  • check the potatoes for done-ness (is that a word?)
  • add the green onion
  • serve with rice and enjoy!

Tare-bear

“Awesome!”


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