Korean Chicken and Vegetable Stew (Dakdoritang)

Ingredients

• 3 lb bone-in, skin-on chicken pieces (Cut into serving-size pieces; skin may be removed if desired.)
• 1 yellow onion (Cut into large wedges.)
• 3 medium potatoes (Peeled and cut into large chunks.)
• 2 carrot (Cut into thick diagonal pieces.)
• 1 tbsp fresh ginger (Finely grated or minced.)
• 5 garlic cloves (Minced.)
• 0.25 cup gochujang (Use pure Korean fermented chili paste.)
• 2 tbsp gochugaru (Korean chili flakes; sweet paprika may be substituted if unavailable.)
• 0.25 cup soy sauce (Use regular brewed soy sauce.)
• 2 tbsp rice syrup or granulated sugar (Balances the heat and saltiness.)
• 3 cup water or unsalted chicken stock (Add enough to partially cover the chicken and vegetables.)
• 3 scallions (Thinly sliced, for finishing.)
• 1 tbsp toasted sesame seeds (For garnish.)
• 3 cup short-grain rice (Cooked and steamed, for serving; not included in stew nutrition.)

Steps

1. 1

   Prepare the chicken by cutting it into serving-size pieces. Trim away excess fat and pat the pieces dry with paper towels.

2. 2

   In a bowl, stir together the gochujang, gochugaru, soy sauce, rice syrup or sugar, garlic, and ginger to make a smooth seasoning sauce.

3. 3

   Arrange the chicken in a wide Dutch oven or other broad heavy pot. Add the onion, potatoes, and carrots around and over the chicken.

4. 4

   Pour the seasoning sauce and water or stock into the pot. Stir carefully so the sauce disperses without breaking up the vegetables.

5. 5

   Bring the mixture to a boil over medium-high heat. Reduce the heat to maintain a steady simmer and skim away any foam that rises to the surface.

6. 6

   Cover partially and simmer for about 35 minutes, stirring occasionally, until the chicken is nearly tender and the potatoes and carrots are beginning to soften.

7. 7

   Remove the lid and continue simmering for 15 to 25 minutes. Turn the chicken and vegetables occasionally and allow the liquid to reduce until it is thick, glossy, and intensely flavored. The chicken should reach at least 165°F (74°C) internally, and the vegetables should be fork-tender.

8. 8

   Taste the stew and adjust the seasoning if needed. Scatter the sliced scallions and toasted sesame seeds over the top.

9. 9

   Serve hot with steamed short-grain rice, spooning the concentrated sauce over the chicken and vegetables.

Notes

The source notes that a wide Dutch oven is preferable to a tall, narrow pot because the larger diameter promotes evaporation, thickening the liquid and concentrating the flavor. Pure gochujang is recommended. Gochugaru has a vibrant red color and no seeds; sweet paprika can be used if gochugaru is unavailable. Recipe details were reconstructed because the accessible page excerpt was membership-gated and did not expose the ingredient list or method.

Nutrition per serving

• main
• stew
• Korean
• spicy
• one-pot
• comfort food
• gluten-free
• dairy-free