Monday, December 10, 2012

Dakdoritang (Korean Spicy Chicken Stew)


I love my slow cooker! Once I prepare the ingredients, I can rest my arms and legs while it does the cooking for me. What's there not to like? If you don't have a crock pot, put it on your holiday gift list. If you have it tucked away deep in the kitchen cabinet or on a shelf, get it out and put it to work during this busy holiday season. Trust me! With a good recipe, the slow cooked food turns out tender and flavorful, not mushy and watery. Here, I am showing you how to make a slow cooker version of a classic Korean chicken dish. I've also provided the method for stove top cooking.

Dakdoritang (닭도리탕 ) is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. It's also called dakbokkeumtang (닭볶음탕) or dakmaeuntang (닭매운탕). It's usually made by cutting up a whole chicken into small pieces, but here I used a combination of chicken thighs and wings I had in the freezer. To make this dish on the stove, water has to be added because liquids evaporate quickly on the stove. That's not the case with the slow cooker. The amount of sauce and other ingredients in this recipe yields sufficient liquid for slow cooking, leaving just enough sauce at the end. The result is succulent pieces of chicken packed with spicy and savory flavors!



Ingredients:
3 pounds bone-in chicken parts, cut into small pieces (excess fat removed)
10 ounces potatoes, cut into big chunks
2 carrots, cut into big chunks
1/2 large onion, cut into big chunks
4 - 5 plump garlic cloves
2 - 3 thinly sliced ginger pieces

2 scallions, cut into 2-inch lengths

Sauce:
2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon sugar
4 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon honey or corn syrup
2 tablespoons Korean red chili pepper paste (gochujang)
pinch pepper

1 tablespoon sesame oil
1 teaspoon sesame seeds


Place the prepared chicken and vegetables (except the scallions) in the slow cooker. Add all the sauce ingredients (except the sesame oil and seeds). Stir well to coat the chicken and vegetables evenly.



Turn the slow cooker on high heat. Cover, and cook for about 4 hours. (You can cook on low heat if you'll be out longer, about 6 hours). Stir in the scallions, sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.






Stove top method: To make this dish on the stove, add 1-1/2 cups water to a large pot along with the chicken and the sauce (except the sesame oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally. Stir in the vegetables (except the scallions). Cover, and cook for an additional 15 minutes, stirring occasionally. Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 10 minutes. Stir in the scallions, sesame oil and sesame seeds right before turning off the heat. 

39 comments:

  1. This looks delicious! Would love to try this too!

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  2. Gosh! This look absolutely delicious especially for cold nights during Dec month. So i just put everything in slow cooker (those for boiling soup) and cook for 4hrs? Shall try it this week :)

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  3. Who doesn't like slow cooked stew and yours look so delicious. I am loving your pictures, very tempting and comforting. I just want to reach through and start eating! Great job as always!

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  4. The colour of this stew is insanely appetizing :)

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  5. I love spicy foods. Thanks for the recipe. I want to make this very soon.

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  6. If we want a non spicy version, do we just omit the spicy sauce?

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    1. Yes. You might need to add a bit more soy sauce and sugar if you don't use the chili pepper paste (gochujang)which is a bit salty and sweet. Enjoy!

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  7. I'm a Canadian living in South Korea. I made this for my wife and friends and they loved it (they're all Korean). They even asked me to make more. It was so easy and delicious. Thanks for posting this and if you have more recipes for the crock pot please let me know.

    I love my crock pot

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    1. So happy to hear you all enjoyed it!! Thanks for letting me know. I'll definitely have more crock pot recipes. Stay tuned!

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  8. AnonymousJune 13, 2013

    Hi, Lovely post and very tempting recipe. Can i use the regular red pepper flakes instead of gochugaru and chilli paste instead of gochujang? Thanks

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    1. You can, but the taste of the dish would be quite different from this. I'm sure it will still be delicious though. Cheers!

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    2. AnonymousJune 14, 2013

      Thanks. I will still hunt for the correct ingredients, but cannot wait till I try the dish out. :-)

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  9. Hi, can I replace rice wine with mirin instead?

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    1. Yes, you can. And, sorry about not posting your comment sooner. Somehow I missed it in my e-mails. Enjoy!

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  10. I've made this 3 times, twice using chicken fillets (reduced the cooking time) and yesterday using chicken drumsticks. I have to say yesterday's was the best one. There's just something about chicken on the bone that makes it seem extra tasty!

    Really lovely recipe, not much actual work to prepare it, yet the results are fantastic!

    My husband loved it very much, as did I, although he enjoyed it so much he didn't leave much for me. :P

    Thank you so much for sharing! :)

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    1. Aww that's so nice to hear, except the part your husband didn't leave much for you. Ha ha! Thank you so much for letting me know how you liked the recipe. Look forward to hearing more from you.

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  11. I am making this right now. This was so easy and its smelling delicious. Hopefully it'll taste yummy! Thank you for the recipe.

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    1. I know what you mean. I love the smell of this being cooked in my slow cooker. Hope you enjoyed the dish! Thanks!

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  12. It's in sizzling on my stove right now (don't have a slow cooker). The smell is already awesome. Cannot wait to eat in 30 minutes! :) Thanks for sharing!! Your recipes always work out...I have made a number of them now, and they just always work...

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    1. That's so nice to hear! Thanks for letting me and other readers know. Enjoy your dinner!

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    2. It was absolutely delicious. My wife couldn't get over how good it was...

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    3. Awesome! Now I'm craving it. I guess I'll have to make it again soon. Cheers!

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  13. I'm so happy my friend recommended your blog!

    I have a question about the chicken- do you use skinless or skin on?

    Thanks!

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    1. Hi Miranda - I'm so happy to meet you here. For dishes like this, I leave skin on. It's better for flavoring, but you don't have to eat it if you mind. Thanks for visiting!

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  14. I've made this quite a few times for my wife. She is Korean and says it's the best she ever had. I actually add some mushrooms and broccoli to mine and it really enhances the flavor. Thanks for reminding me of this dish

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    1. That's great! I'm happy to hear you and your wife enjoys it. Mushrooms and broccoli sound good! The more vegetables the better! Thanks for the feedback!!

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  15. Thank you so much for the delicous recipe! I too love my crockpot and tried this recipe several times. Must say stew comes out perfect each time!

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    1. Awesome! Thank you very much for letting me know. Cheers!

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  16. If I am making this on a crock pot, no water is needed?

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    1. No. Please read the second paragraph of the head note. Thanks for trying my recipe!

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  17. I have been searching for a crockpot dakdoritang recipe. This looks perfect! I have no rice wine but otherwise I have all the ingredients. Will let you know how it turns out!

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    1. Thanks! Look forward to hearing back from you. Enjoy!

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  18. Michelle kimJanuary 25, 2014

    I love using my crock pot. Wish there were more Asian slow cooker recipes out there. Just put all the ingredients + kabocha squash in...can't wait for the result!

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  19. I hate biting into a chunk of ginger. Would it taste bad if I omit from the recipe?

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  20. No it wouldn't, but you can also grate the ginger. Enjoy!

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  21. Love this recipe and want to try. But I don't live close to an asian grocery store. I do have a red chile paste I use for Chinese cooking which looks similar to the korean style. Do you know if any mainstream grocery stores carry something similar or what I should look for at a whole foods, central market or Tom Thumb? Thanks

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  22. I don't remember seeing gochujang at the Whole Foods store near me. You can buy from Amazon. It's an essential Korean ingredient. If you like Korean food, invest a little bit money to use the right ingredient. Gochujang lasts long.
    Here's the link:
    http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dshoes&field-keywords=gochujang

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  23. Thank you so much. I will get from amazon.

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