Spicy Korean Chicken Stew (Dakdoritang)

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 45 minutes

配料

1 kg chicken thighs

4 tbsp soy sauce

4 tbsp garlic, minced

5 tbsp gochujang

5 tbsp gochugaru

2 tbsp corn syrup or honey

1 large onion, large dice

1 carrot, cut into chunks

2-3 potatoes, cut into chunks

3 Korean green chilies, roughly chopped

2-3 stalks green onions, thinly sliced

Water, to cover

步骤

Season and Start the Stew

In a large heavy-bottom pot, combine the chicken thighs, soy sauce, minced garlic, gochujang, gochugaru, corn syrup or honey, and diced onion. Mix everything together until the chicken is thoroughly coated in the seasoning paste.

Add enough water to just cover the chicken, about 4-6 cups depending on the size of your pot. Bring to a simmer over medium heat.

Simmer the Chicken

Once the stew reaches a simmer, place the lid on and cook for 20 minutes. The chicken will release its fat and gelatin into the broth during this stage, building the body and depth of the sauce while the chicken cooks through.

Add the Vegetables

Add the carrots, potatoes, and Korean green chilies to the pot. Return to a simmer and cook for a further 15 minutes until the vegetables are fully tender and have absorbed the surrounding sauce.

Cut the potatoes and carrots into similar-sized chunks so they cook evenly. Too small and they'll fall apart. Too large and they won't cook through in time.

Garnish and Serve

Top with thinly sliced green onions and serve immediately with steamed rice or your carb of choice.