Dakdoritang (Korean Spicy Braised Chicken)

🧂 Ingredients

• 1 kg Chicken pieces(Bone-in, skin-on chicken pieces (thighs and drumsticks recommended) cut into serving sizes.)
• 3 medium Potatoes(Peeled and cut into large chunks (about 1.5-inch pieces).)
• 2 medium Carrots(Peeled and cut into thick rounds or half-moons.)
• 3 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. For a milder version, use 2 tbsp.)
• 2 tbsp Gochujang (Korean chili paste)(Adds depth of flavor and a slightly sweet, fermented spice.)
• 3 tbsp Soy sauce(Low-sodium soy sauce is recommended to control saltiness.)
• 2 cups Water or Chicken Broth(For braising the chicken and vegetables.)
• 4 cloves Garlic(Minced.)
• 1 inch piece Ginger(Peeled and minced.)
• 1 tsp Sesame oil(For finishing.)
• 2 stalks Green onions(Chopped, for garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the chicken: Rinse the chicken pieces under cold water and pat them thoroughly dry with paper towels. This helps in achieving a better sear.

   ⏱️ 5 minutes
2. 2

   Sear the chicken: Heat a large pot or Dutch oven over medium-high heat. Add a tablespoon of cooking oil (optional, if chicken skin is fatty). Add the chicken pieces, skin-side down if applicable, and sear for about 3-4 minutes per side until lightly browned. This step adds flavor and texture. Remove chicken from the pot and set aside.

   ⏱️ 10 minutes
3. 3

   Make the sauce base: In the same pot, reduce heat to medium. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant, being careful not to burn them. Stir in the gochugaru and gochujang, cooking for another minute until the spices bloom and become aromatic.

   ⏱️ 2 minutes
4. 4

   Combine ingredients: Return the seared chicken pieces to the pot. Add the soy sauce, water (or chicken broth), potatoes, and carrots. Stir everything to coat the chicken and vegetables evenly with the sauce.

   ⏱️ 3 minutes
5. 5

   Braise the dish: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes. Stir occasionally to prevent sticking and ensure even cooking. The chicken should be cooked through, and the potatoes and carrots should be tender when pierced with a fork.

   ⏱️ 35 minutes
6. 6

   Thicken the sauce: Remove the lid and increase the heat to medium-high. Continue to simmer for another 5-7 minutes, stirring frequently, until the sauce has thickened to your desired consistency – it should be rich, glossy, and coat the back of a spoon. Be careful not to let it burn.

   ⏱️ 7 minutes
7. 7

   Finish and serve: Stir in the sesame oil. Taste and adjust seasoning if necessary (add more soy sauce for saltiness or a pinch of sugar if too spicy). Garnish generously with chopped green onions before serving hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For a deeper flavor, you can marinate the chicken in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before searing.
• ✓The potatoes and carrots will absorb the delicious spicy sauce, making them incredibly flavorful. Ensure they are cut into substantial pieces so they don't disintegrate.
• ✓This dish is wonderfully spicy and savory. Adjust the amount of gochugaru and gochujang to control the heat level.
• ✓Serve hot with steamed white rice to balance the richness and spice of the braised chicken.

🔄 Variations

• Add 1 cup of cooked rice cakes (tteok) during the last 10 minutes of braising for a chewy texture.
• For an extra spicy kick, add a chopped fresh chili pepper or a teaspoon of extra gochugaru.
• Include other vegetables like onions or mushrooms.

🥗 Nutrition

Per serving