Spicey Korean Chicken Stew (Dakdoritang)
Craving a hearty filling stew? This spicey flavor bomb of a chicken stew will absolutely hit the spot.
Ingredients
For the Rice
- 1.5 cups Jasmine Rice
- 2.75 cups Water
For the Stew Base
- 60 g Gochujang
- 60 g Soy Sauce
- 36 g Honey
- 12 g Gochugaru Or chili flakes of choice
- 10 g Cornstarch Mixed into a slurry with an equal amount of water
For the Stew
- 1 kg Boneless Skinless Chicken Thighs
- 250 g Celery
- 250 g Carrots
- 500 g Yellow Potatoes
- 30 g Ginger Minced
- 6 cloves Garlic Minced
- 2 cups Chicken Stock
- 1 tbsp Olive Oil
- Salt and Pepper To taste
Instructions
Cooking the Rice
- Wash the rice using a pot and mesh strainer until the water runs mostly clear. Add the washed rice to the pot and add the water. Cover with the pot with a lid and set over high heat until boiling. Reduce heat to low and let cook until no water remains and the rice is tender. Set aside for serving later.
Making the Stew Base
- Make the stew base by adding the gochujang, soy sauce, honey, and gochugaru to a small bowl, then mix to combine into a thick mixture.
Cooking the Stew
- Cut the carrots, celery, and potatoes into ½ inch bite sized chunks, add to a bowl, then set aside.
- Cut chicken thighs into 1 inch bite sized chunks, and season with salt and pepper. Add the seasoned chicken thigh pieces to a large skillet set over medium-high heat and cook until the pieces have browned all over. Kill the heat, remove the chicken pieces to a bowl and set aside.
- In a large stock pot or Dutch oven over medium heat, then add the oil. Once oil is heated and is lightly smoking, add the carrots, potatoes, and celery. Season lightly with salt and pepper, then cook for 10 minutes or until the veggies start to soften. Add the garlic, ginger and browned chicken pieces to the pot and mix to combine.
- Pour the stew base over the meat and vegetables then mix to coat everything in the mixture. Pour in the chicken stock and mix once more. Cover the pot and reduce the heat to medium low. Simmer with the lid on for 20 minutes.
- Remove the lid, stir the stew and taste. Adjust seasoning with salt and black pepper, then add the cornstarch slurry and mix to thicken the stew.
- Serve by evenly portioning out the stew and rice side by side in bowls, and garnish with furikake seasoning or thinly sliced green onion if desired.