Recipe: Yummy Korean Spicy Chicken Stew

Korean Spicy Chicken Stew. This spicy Korean chicken stew has many name tags under its belt - dakdoritang (닭도리탕), dakbokkeumtang (닭볶음탕) and dakmaeunjjim (닭매운찜). Anyway, my spicy chicken stew recipe is really delicious. Even my little girl loved it despite the spiciness.

This was an outstanding Winter chicken stew! It is spicy but there is a hint of sweetness. The potatoes and carrots offset the spiciness and lend heartiness to the tasty. "This delicious spicy Korean chicken stew is so good that it is worth sweating a little." Difficulty. You can have Korean Spicy Chicken Stew using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Korean Spicy Chicken Stew

1. It's Half of organic chicken, splited.
2. Prepare 1 of onion.
3. Prepare 1 of carrot.
4. Prepare 2 cups of squash of your choice.
5. Prepare 2 of king oyster mushroom or 1 cup any mushroom.
6. Prepare 10 of frozen cylinder shaped rice cake.
7. It's 2 of potatoes or 1 sweet potato.
8. Prepare 2 Tsp of Korean hot pepper flakes.
9. You need 1 Tsp of gochujang.
10. Prepare 1 Tsp of organic tamari sauce.
11. You need 1 Tsp of Honey or brown rice syrup.
12. Prepare 1 Tsp of olive oil.
13. You need 1 Tsp of garlic paste.
14. Prepare 1/4 tsp of black pepper.
15. Prepare 2 of scallions.

I am using a mixture of chicken thighs, drumsticks, and breast. Wash the chicken parts in running water and set aside. Dakbokkeumtang is Korean spicy chicken stew with simple vegetables such as potato, carrot and onion. The dish has all simple western style ingredients but the seasoning is totally different.

Korean Spicy Chicken Stew instructions

1. Browning chicken pieces (bone in for flavors) in Olive oil for 3 minutes on both sides. This step would reduce the gamey taste in chicken and also would enhance the aroma..
2. Add diced potatoes, carrots, squash and rice cake. Keep stir fry for about 2 more minutes..
3. Pour in hot water to cover just everything. Add sliced mushroom at this point. Stir in theseasoning paste.Bring it to a boil and reduce it to simmer for 10-15 minutes depending on how large the pieces are. Stir and check the doneness at every few minutes. Making sure the sauce is not drying up if leaving the pot without a lid..
4. Adjust seasoning if needed. crack in black pepper and drop the minced scallions right before turning off the heat. Serve with rice or bread..

So it is a great way to try new flavor with familiar ingredients with you! 😀. This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything — chicken included — is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor. I like to share this delicious spicy Korean chicken stew with you. It it spicy as the title mentioned, but so good that it is worth of sweating a little to enjoy this delicious stew.