SPICY KOREAN CHICKEN AND VEGETABLE STEW (DAK DORITANG)

Spicy Korean Chicken and Vegetable Stew (Dak Doritang) image

Hot and hearty Korean chicken stew. Serve it on a plate.

Provided by shee0089

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 40m

Yield 4

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 396 calories, Carbohydrate 52.1 g, Cholesterol 65.8 mg, Fat 6.6 g, Fiber 6.1 g, Protein 30.1 g, SaturatedFat 1.4 g, Sodium 377.6 mg, Sugar 8.2 g