Spicy Korean Chicken and Vegetable Stew (Dak Doritang) recipe

All Recipes Soups, Stews and Chili Recipes Stews Chicken

Ingredients

2 tablespoons Korean refined rice wine
2 dashes ground black pepper, or to taste
2 dashes ground ginger, or to taste
4 ½ (4 ounce) skinless, boneless chicken breast halves
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon soy sauce
2 teaspoons light corn syrup
2 teaspoons white sugar
1 clove garlic, crushed
¼ teaspoon chili powder
1 dash sesame oil
1 tablespoon vegetable oil, or as needed
4 potatoes, peeled and cut into large chunks
1 carrot, peeled and cut into large chunks
2 cups water
1 onion, cut into large chunks
12 sesame leaves, sliced

Nutrition Info

396 calories
carbohydrate: 52.1 g
cholesterol: 65.8 mg
fat: 6.6 g
fiber: 6.1 g
protein: 30.1 g
saturatedFat: 1.4 g
servingSize: -
sodium: 377.6 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rice wine, black pepper, and ginger in a shallow dish. Toss in chicken to coat. Marinate for 15 minutes.

  2. Mix gochujang, soy sauce, corn syrup, sugar, garlic, chili powder, and sesame oil together in a bowl for the sauce.

  3. Heat vegetable oil in a wok over medium-high heat. Add potatoes and carrots, cook and stir until slightly tender, about 5 minutes. Pour in water. Add the chicken and onion, stir to combine. Add the sauce, stir, and bring stew to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  4. Stir sesame leaves into the stew. Cook until wilted, about 1 minute more.

Recipe Yield

4 servings

Recipe Note

Hot and hearty Korean chicken stew. Serve it on a plate.

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