Cherry & Dennis Helper Habitat
Korean Dakdoritang Chicken and Potato Stew
韓式辣燉雞薯仔
Recipe overview
Chicken and potatoes braise in a robust Korean red-pepper sauce for a warming family stew.
01
Ingredients
Main ingredients
- 900 g chicken thighs (boneless, cut into 5 cm chunks)
- 500 g medium potatoes
- 150 g carrot
- 200 g onion
- 2 stalk spring onion
Stock
- 600 ml water
Sauce
- 4 clove garlic
- 10 g ginger
- 2 tbsp gochujang
- 1 tbsp Korean red pepper flakes (gochugaru)
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- pot
- wooden spoon
- ladle
- serving bowl
- food thermometer
03
Steps
Step 1
Cut the chicken
Pat chicken dry and cut into even 5 cm chunks.
Step 2
Cut the vegetables
Cut potatoes into 4 cm chunks, carrots into 3 cm chunks, and onion into thick wedges.
Step 3
Prepare aromatics
Grate garlic and ginger; cut scallions into 5 cm lengths.
Step 4
Mix the red sauce
Mix gochujang, gochugaru, soy, sugar, sesame oil, garlic, and ginger.
Step 5
Coat the chicken
Put chicken in the pot, add all sauce, and turn for 1 minute until evenly coated.
Step 6
Add water and boil
Add 600 ml water and heat over high heat for about 5 minutes until boiling.
Step 7
Simmer the chicken
Cover, reduce to low heat, and simmer the chicken for 10 minutes.
Step 8
Add potato and carrot
Add potatoes and carrots, press into the broth, cover, and simmer 12 minutes.
Step 9
Add the onion
Add onion wedges and cook uncovered over medium heat for 6 minutes.
Step 10
Check doneness
Chicken must reach 75°C and potato should pierce easily; cook 3 more minutes if needed.
Step 11
Reduce the broth
Simmer uncovered over medium heat for 4 minutes, nudging once, until slightly thick.
Step 12
Add scallions and serve
Add all scallions, turn off heat, and transfer to a large bowl.
Common mistakes
- Adding potatoes too early makes them collapse.
Tips
Even cuts help chicken and potato finish together.
