Dakdoritang Spicy Korean Chicken Stew

A stew that encompasses all flavors. Comforting and satisfying. Korean food has so much history and this dish was thought of as peasant food but is now a staple.

It’s no secret that I love Asian food, preferably Korean food because of the influence it had on my childhood and how intense the flavors are. If you study this particular culture in terms of food, there are quite a few meals that are considered one pot meals. Usually served table style on a burner and a plethora of side dishes.

Ingredients:

• Package of drumsticks (thighs are optional and can be included.

• 2 large carrots cut into chunks

• 2 big onions sliced into chunks.

• 3 Korean green onions. large

• 2 Potatoes cut into chunks

• 1/2 tbs sesame seeds

Sauce:

• 2 garlic cloves (minced)

• 1 tsp ginger

• 3 Tbs Gochugaru

• 3 Tbs soy sauce

• 2 tbs Mirin

• 1 tsp sesame oil

• 2 tbs sugar

• 1 1/2 tbs Gochujang

• black pepper (sprinkle)

• 1 cup chicken stock

• 1 cup water

cooking Prep.

Clean chicken thoroughly

In a large pot, add chicken and all sauces, water and chicken stock , and bring to a boil over medium heat.

Add potatoes, onions, carrots and the white portion of the green onions. Be sure to add a lid and let simmer for 15-20 minutes.

After 20 minutes, add green onions and cook for another 15 minutes or until chicken is thoroughly cooked.

Remove from heat and serve with a side of rice. Sometimes I add glass noodles.

Enjoy.