Spicy Korean Chicken and Vegetable Stew (Dak Doritang) recipe
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Ingredients
- 2 tablespoons Korean refined rice wine 2 dashes ground black pepper, or to taste 2 dashes ground ginger, or to taste 4 ½ (4 ounce) skinless, boneless chicken breast halves 2 tablespoons gochujang (Korean hot pepper paste) 1 tablespoon soy sauce 2 teaspoons light corn syrup 2 teaspoons white sugar 1 clove garlic, crushed ¼ teaspoon chili powder 1 dash sesame oil 1 tablespoon vegetable oil, or as needed 4 potatoes, peeled and cut into large chunks 1 carrot, peeled and cut into large chunks 2 cups water 1 onion, cut into large chunks 12 sesame leaves, sliced
Nutrition Info
- 396 caloriescarbohydrate: 52.1 gcholesterol: 65.8 mgfat: 6.6 gfiber: 6.1 gprotein: 30.1 gsaturatedFat: 1.4 gservingSize: -sodium: 377.6 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Spicy Korean Chicken and Vegetable Stew (Dak Doritang)
Directions
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Combine rice wine, black pepper, and ginger in a shallow dish. Toss in chicken to coat. Marinate for 15 minutes.
Mix gochujang, soy sauce, corn syrup, sugar, garlic, chili powder, and sesame oil together in a bowl for the sauce.
Heat vegetable oil in a wok over medium-high heat. Add potatoes and carrots, cook and stir until slightly tender, about 5 minutes. Pour in water. Add the chicken and onion, stir to combine. Add the sauce, stir, and bring stew to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Stir sesame leaves into the stew. Cook until wilted, about 1 minute more.