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Spicy Korean Chicken Stew (dakdoritang)

March 5, 2015

dakdoritang served

Whole chicken went on sale so I couldn’t resist getting it but before I went to buy it, I had to find something else to make with it than chicken soup, which I already had some frozen for those times I get sick. When I searched for Korean whole chicken recipe I got lots of different bloggers that blogged the recipe. Definitely all a little different. I usually get an idea what goes in it and I never measure. . .so let me apologies for the people that need exact measurements. I’ve made it twice and they both came out great. Seems like Koreans have a sweet sauce (teriyaki) or spicy sauce to all the meats. They used basically the sauce I use for my spicy pork but add in chili powder flakes & rice wine vinegar. You can use my spicy pork recipe for this chicken also. The chili paste (Gochujang) helps give this a ‘stew’. You could use the chili powder flakes without the chili paste and it would season it with spice but not much of a stew. My aunt would always make her drums and wings with the flakes only – equally delicious. Or I saw a recipe using kelp broth to help make the stew. I think its more work. I need simple and things in my pantry and less dishes.

Ingredients:
1 whole chicken
1 butternut squash (you can use any squash)
1 1/2 lb of carrots
2 potato (I forgot this in my second try – I don’t like the added carbs)
1 large onion
Bundle of green onion (I used all of what I had or it would go bad) you can use as little as one

Sauce:
Chili Paste (gochujang)
Chili powder flakes (gochukaru)
3 Tbs Sugar (more if you want it sweeter)
2 splash of Soy Sauce
splash of Rice wine vinegar (optional)
splash of sesame oil
1/2 clove minced garlic
Ginger (optional)

Directions:

Mix everything under Sauce in a bowl. Taste it to ensure you have the right level of spicy and sweet. Also look on the paste container to see if they indicate level of spice. Mine is spicier than usual. Some paste are not spicy at all. Same with the powder. It all depends on the chili pepper crop it was made from. I know that both my paste and powder is spicy so I tend to add more sugar. Set this aside.

Cut up all your veggies into big chucks. You will be letting it simmer for sometime to soften. So if you want some texture to your veggies bigger the better.

Veggies cut up

Then cut up your whole chicken. I discard the inside. I did cut the breast off the bones and cut it into 3 pieces.

Get a big pot and boil some water. Once it boils throw the chicken in to cook for 5 mins or so then drain and rinse the chicken. Throw it back into the pot.

chicken boiled

Add in the veggies except the green onion and half the onion (based on this picture). In my second try . . I threw all the onions in and only reserved the green onion.
Reserved Onions

Then pour in the sauce and mix it up so it coats everything.
Stirring it up with sauce

Turn the pot on to med high heat. Let it boil and stir it frequently since you have sugar in the sauce and it will burn. Once it gets to a good boil turn it down to low med heat. Cover and let it simmer for approx. an hour and still stirring once in while. When its close to serving time, throw in the green onion and cook for 5 mins.

Serve over rice and lots of water or even milk to kill the heat in your mouth.

Let me know if you need help to modify this recipe to what you have in your pantry and your taste buds.

Enjoy!

Here is the youtube video that help me put the above recipe together. I liked her video since it was quick and easy to follow.

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