Dakdoritang – Korean Spicy Chicken Stew | Rich Asian One-Pot Dish
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50 min
Under an hour
Kifli Kukták
A dakdoritang (vagy dakbokkeumtang) a koreai konyha egyik legkedveltebb, kiadós és melengető étele: szaftos csirkecomb falatok, omlós burgonya és édes sárgarépa fő össze egy gazdag, fűszeres-chilis gochujang mártásos ragulevesben. Tökéletes választás hűvösebb őszi-téli napokra, amikor valami igazán pikáns, telt ízű ázsiai egytálételre vágysz.
Ingredients
Preparation method
Preparation
Cut the chicken thigh fillet into bite-sized pieces, about 3-4 cm. Peel the potatoes and carrots, then cut them into larger cubes and thicker rounds respectively (so they do not fall apart during cooking). Cut the onion into thicker wedges.
In a small bowl, mix the seasonings: the gochujang paste, soy sauce, finely grated ginger, and crushed garlic with a little chicken stock until you get a smooth paste.
Cooking and thickening
In a heavy-bottomed pot or deep pan, heat the sesame oil over medium heat. Add the chicken pieces and sear for 3-4 minutes until they turn white and get a light crust.
Chef's tip
If you slightly round off the edges of the vegetables after cutting them (as is traditional in Korean cuisine), they will break apart less during cooking, and the sauce will remain clean and silky.
You can easily adjust the level of spiciness: if you prefer a milder flavour, use 2 tablespoons of gochujang and add a little brown sugar or honey to the sauce.
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