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.
Servings 4 servings
Calories 417kcal
Ingredients
- 750 ml Chicken Stock
- 1 medium Potato cut into chunks
- 1 Onion cut into chunks
- 1 Carrot cut into chunks
- 4 tablespoon Gochujang
- 50 g Sugar
- 4 tablespoon Soy Sauce
- 1 Green Chilli chopped
- 3 cloves Garlic crushed
- 500 g Boneless Skinless Chicken Thighs
- 2 tablespoon Plain Flour
- 1 teaspoon Coarse Salt
- 3 tablespoon Vegetable Oil
- Spring Onions and Sesame Seeds to serve
Instructions
- 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.
Notes
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Calories: 417kcal | Carbohydrates: 33g | Protein: 32g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 2019mg | Potassium: 702mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2610IU | Vitamin C: 8.1mg | Calcium: 39mg | Iron: 2.2mg