Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Dakdoritang
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 650
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 175 milligrams
- Sodium
- 1968 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 4 grams
- Protein
- 47 grams
- Sugar
- 21 grams
This Korean dish is traditionally simmered on low heat for 4 to 6 hours, but this recipe takes less than an hour, without compromising on flavor, all the while yielding spicy, savory, saucy chicken stew. Potatoes in the dish provide creaminess and the onions add sweetness, complementing the spiciness from the gochujang and gochugaru. Try it for a spicy night in at home!
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 650
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 175 milligrams
- Sodium
- 1968 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 4 grams
- Protein
- 47 grams
- Sugar
- 21 grams
Ingredients
Directions
- Mix the soy sauce, gochujang, gochugaru, sugar, garlic and ginger in a medium bowl. Set aside.
- Heat the vegetable oil in a large dutch oven or other heavy pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned on all sides, 7 to 8 minutes.
- Add 2 cups water, the gochujang mixture, potatoes and onion to the pot and stir to distribute. Bring to a simmer, then reduce the heat to medium. Cover and cook, stirring halfway through, until the potatoes are fork-tender and the chicken is cooked through (the internal temperature should register 165˚ F), 18 to 20 minutes. Add the scallions. Serve with the rice.
