Dakdoritang: A Flavorful Korean Spicy Chicken Stew Recipe

INTRODUCTION

Korean cooking Delicious and soothing is the dish duckdoritang. Tender chicken chunks are cooked in a spicy and delicious sauce along with potatoes, carrots, and onions. This substantial stew is very filling and ideal to share with family and friends, especially on cold days. The combination of spices, garlic, and gochugaru (Korean red pepper flakes) gives the meal its unique intensity and depth of flavour. Now let’s make this delectable Korean chicken stew!

What is Dakdoritang?

The spicy chicken stew known as dakdoritang, or 십도리탕 in Korean, is a favourite at both households and restaurants. It is made with entire grilled fowl, mashed carrots and peppers and a thick, hot sauce made with Korean chili paste (gochujang), and chili flakes (gochugaru).

With a mix of highly spiced, candy, and salty substances, this dish is nice and savoury. The bird is cooked very gently and flavorful. This dish is simple and has a rich and comforting flavor that makes it ideal for loved ones.

Dakmeuntang is another term for Dakdoritang, while Dakbokkumatang is another name. Whether the name “Dakdoritang” or “Duck-doritang” actually contains the Japanese word “dori” is a topic of much discussion. “Tang” means stew, while “duck” signifies fowl. I prefer to use the name “Dakdoritang” because I’ve known it since I was a child.

Choosing Chicken and Vegetables

Chicken

Boneless chicken bits are used to make Duckdoritang. In Korea, a whole chicken is typically cut into multiple smaller pieces for this dish. Some local markets provide pre-cut chicken, which makes cooking at home even simpler.

It is advised to use chicken parts with bones, like chicken drumsticks and thighs, if you are preparing it yourself. These chunks contribute even more intense, deeper, richer, juicier flavors to the sauce, thereby enhancing its flavor in your dish.

Vegetables

The most often used vegetables in this stew are potatoes, carrots, onions, and green onions. The braising sauce permeates all the ingredients in such a manner that they have a great texture of tenderness and flavor all at once.

Sweet potatoes or Korean radishes can be used in place of conventional potatoes to give you a different flavor. Mushrooms are also a fantastic addition. Adding fresh green chiles to the recipe can intensify its flavor and increase its spiciness. Enjoy this dish even without the tekki rice cakes or glass noodles that some people prefer to add to it for added richness.

Cooking Tips

• Chicken Choices: It’s recommended to use chicken parts with some bones when preparing stews. You may use boneless chicken, but you have to adjust the cooking time if that is your preference.
• Spiciness: The spiciness level of the sauce can be downgraded or upgraded depending on preference with more or less gochugaru and gochujang.
• Vegetable Variations: Other vegetables such as mushrooms, zucchini, or capsicum can be included to increase the flavor and nutrition benefits of this dish according to your needs.
• Leftovers: After the flavors have merged together, duckdoritang tastes even better the next day. If you have any food left over, refrigerate it in a container that is well-sealed.

Ingredients

• 2 1/2 to 3 lb whole chicken, cut up to pieces, or bone-in chicken thighs and drumsticks
• 1 onion, diced
• 2 carrots, roughly diced
• 1 lb Yukon potato, peeled and cut into 1-1/2 inch chunks
• 2 green chilies, sliced
• 2 green onion, chopped

For sea kelp stock

• 4 cup water
• 1 large piece of dried sea kelp (Kashima)

For stew seasoning paste

• 2 heaping tbsp Korean chili paste (gochujang)
• 2-3 tbsp Korean chili flakes (gochugaru)
• 4 tbsp soy sauce
• 1-1/2 tbsp honey
• 3 cloves garlic, minced
• 1 tsp ginger paste
• 2 tbsp sweet rice wine (mirim)
• 1 tbsp sesame oil
• 1 tsp black pepper

Directions

1. Place a dried sea kale piece in a small pot and pour four cups of water over it. Simmer it for five minutes over low heat. Once the stock is ready, discard the sea kale and reserve it for later use.
2. You can drain the chicken if you like, but using paper towels will be much easier.
3. Mix all the ingredients of the spice mixture in another bowl.
4. Mix the chicken pieces along with the onions and carrots in a big bowl and mix well together. Next, evenly distribute the spice paste over each component. Next, add enough previously made stock (two to three cups) to just barely cover the ingredients.
5. After placing a lid on the vessel, boil it over medium-high heat for around ten minutes. After that, add the potatoes and carrots, making sure the sauce completely envelops everything.
6. Once the vegetables are mushy and readily punctured with a fork or chopsticks, cover the lid, lower the heat to medium, and simmer for about 20 minutes.
7. Stir the mixture occasionally and cover the chicken and veggies with the sauce. Take off the lid for the final five minutes to allow the steam to escape.
8. After adding the green onions and chilies, simmer for a further three minutes without a lid. After thoroughly mixing, garnish with some finely sliced green onions.
9. Before serving, let the chicken stew sit for three to four minutes. Fresh white rice or multigrain rice enhance the flavor of this hearty and aromatic dish.

Pressure Cooking Method (Instant Pot)

1. Store the chicken, potatoes, carrots, and onions in an electric pressure cooker that holds six to eight quarts. After covering them with the spice paste, add 1.5 cups of sea kelp stock.
2. Once the steam valve is in the sealed position, close the cooker lid. Put it on high pressure and cook for 8 minutes. After cooking, release the pressure rapidly after letting it naturally release for five minutes.
3. To reduce the amount of liquid in the stew, switch to the sauté mode and simmer for a little while. When the sauté option is selected, add the green peppers and green onions and cook until cooked through.
4. If necessary, taste and add a bit extra honey to suit your palate. Serve the stew over rice and garnish with finely chopped green onions.

CONCLUSION

Dakdoritang is a tasty and filling Korean stew made with spicy chicken. It is cooked with a very spicy sauce that is made up of powerful veggies and tender chicken. This recipe is ideal for enjoying while sitting down with family or having dinner in the comforts of home. It goes well with rice. Your family will love dakdoritang because of its robust flavor and comforting qualities. Savour this mouthwatering dish and spice up your dinner table.

FAQ’s