Dakdoritang () | Korean Stewed Chicken With Potatoes

July 29, 2013-Mains-Tagged:chicken,korean,spicy,stew -3 commentsI was at the pub with the LAM on our date night the other week and we started chatting with two women who were sitting at the next table. One topic led on to another and we started talking about Korean food.One of the women mentioned that she loved this Korean stew with chicken and potatoes that tastes a little like a Japanese curry. I asked her if it wasDakdoritang, and with the help of our best friend, dear Google, we were indeed able to pin-point that yes, she was describingDakdoritang!

I told her that I knew how to cook the dish, and promised that I would write a post about it on my blog soon. So here it is.There are many, many versions of how to cook dakdoritang. It is a stew, so in reality, you can add any meat or vegetables you like and it would still work. My version is a simple one, and you can adjust the taste by adding more or less of any ingredient.

In a heated saucepan, or a pot if you are cooking a bigger portion, add the oil and saute the minced garlic for 30 seconds or so.

Add the water,gochujanganddoenjang.

Bringto a boil. Add the chicken, carrot and potato.

Simmerfor about 10 minutes. Skim off the scum that floats to the surface regularly.

Add the rest of the ingredients- onion, cabbage and green peppers or chilies.

Simmerthe stew for an additional 5 minutes or so.

Finally,add the salt, sesame oil and sugar (I omitted this).If you like it really spicy, add somegochugaru(Korean red pepper powder)as well!

Turn off the heat and add spring onion.

Sprinkle roasted sesame seeds and serve immediately, with rice.

Or eat it on its own.

Either way, it is one delicious and comforting dish.