Easiest Way to Prepare Appetizing Korean Spicy Chicken Stew

Easiest Way to Prepare Appetizing Korean Spicy Chicken Stew Delicious, fresh and tasty.

Korean Spicy Chicken Stew. This spicy Korean chicken stew has many name tags under its belt - dakdoritang (닭도리탕), dakbokkeumtang (닭볶음탕) and dakmaeunjjim (닭매운찜). Anyway, my spicy chicken stew recipe is really delicious. Even my little girl loved it despite the spiciness.

This was an outstanding Winter chicken stew!

It is spicy but there is a hint of sweetness.

The potatoes and carrots offset the spiciness and lend heartiness to the tasty. "This delicious spicy Korean chicken stew is so good that it is worth sweating a little." Difficulty.

You can cook Korean Spicy Chicken Stew using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Korean Spicy Chicken Stew

1. You need Half of organic chicken, splited.

2. Prepare 1 of onion.

3. You need 1 of carrot.

4. It’s 2 cups of squash of your choice.

5. Prepare 2 of king oyster mushroom or 1 cup any mushroom.

6. You need 10 of frozen cylinder shaped rice cake.

7. You need 2 of potatoes or 1 sweet potato.

8. Prepare 2 Tsp of Korean hot pepper flakes.

9. It’s 1 Tsp of gochujang.

10. You need 1 Tsp of organic tamari sauce.

11. You need 1 Tsp of Honey or brown rice syrup.

12. Prepare 1 Tsp of olive oil.

13. Prepare 1 Tsp of garlic paste.

14. It’s 1/4 tsp of black pepper.

15. Prepare 2 of scallions.

I am using a mixture of chicken thighs, drumsticks, and breast.

Wash the chicken parts in running water and set aside.

Korean Spicy Chicken Stew - potatoes, chicken, onion, baby carrots, scallions, soy sauce, chili paste.

Dakbokkeumtang is Korean spicy chicken stew with simple vegetables such as potato, carrot and onion.

Korean Spicy Chicken Stew step by step

1. 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..

2. Add diced potatoes, carrots, squash and rice cake. Keep stir fry for about 2 more minutes..

3. 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..

4. Adjust seasoning if needed. crack in black pepper and drop the minced scallions right before turning off the heat. Serve with rice or bread..

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! 😀.

This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything — chicken included — is thrown into the pot.

Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor.

Spicy Korean chicken stew called Dakdoritang which mean that it cooked in a spicy red sauce along with vegetables.