Spicy Korean chicken & potato stew, or dakdoritang, has the perfect balance of sweet and spicy from the use of gochujang and sugar in the broth.Jump to Recipe
Hands up who loves weekends! We’ve had an excellent one involving drinking, eating and relaxing. All my favourite things. On Friday night I went out with some old work friends which was super fun. Then on Saturday we went out to a lecture that was part of the LSE Lit Fest and spent some time expanding our minds or what have you.
Then on Saturday night we went to a pub opposite our flat that had a pop up serving Japanese comfort food. Let me say that again because it’s just so exciting. Japanese comfort food. Seriously guys, it was insane. We had crispy squid and chicken wings to start which were both crazy tasty. Then pork belly and beef short rib for main course. I can honestly say, these were both some of the most tender meat I’ve ever eaten in my life. I mean, I could use chopsticks to eat it. No. Knife. Required.
I think in the states beef short rib is a bit more of a common cut of meat but over here I’ve never had the opportunity to try it before and OMG it’s just the best. We are definitely going to be making some very soon. The dish we had was a Korean style stew with gochujang and rice. Gochujang is one of my favourite ways of using chilli. Although it is spicy it has so much more depth of flavour than lots of other chilli pastes.
Gochujang forms the basis of this stew along with classic Asian ingredients like garlic and soy sauce. It’s an amazing vibrant colour and just looks irresistible. Make sure you give it a go next time you’re in search of a big bowl of comfort food!
Spicy Korean Chicken & Potato Stew
Spicy Korean chicken & potato stew, or dakdoritang, has the perfect balance of sweet and spicy from the use of gochujang and sugar in the broth.
- 750 ml Chicken Stock
- 1 medium Potato cut into chunks
- 1 Onion cut into chunks
- 1 Carrot cut into chunks
- 4 tbsp Gochujang
- 50 g Sugar
- 4 tbsp Soy Sauce
- 1 Green Chilli chopped
- 3 cloves Garlic crushed
- 500 g Boneless Skinless Chicken Thighs
- 2 tbsp Plain Flour
- 1 tsp Coarse Salt
- 3 tbsp Vegetable Oil
- Spring Onions and Sesame Seeds to serve
Put the chicken stock, potato, carrot, onion, gochujang, sugar, soy sauce, chilli and garlic in a large pot and bring to a boil. Simmer for 20 minutes until the potatoes and carrots are tender.
Dry the chicken with kitchen towel then cover with the flour and salt. Heat the oil in a large pan or griddle over a medium high heat. Place the chicken in the oil and weigh down with something heavy like a cast iron skillet. Cook for 10 minutes then flip and cook the other side for 5 minutes until cooked through.
Rest the chicken on a plate for a couple of minutes then slice. Serve the stew over rice, topped with the chicken and some chopped spring onions and sesame seeds.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS SPICY KOREAN CHICKEN & POTATO STEW?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!