Best Spicy Korean Slow Cooked Chicken Dhak Dori Tang Recipes

SLOW COOKER DAKDORI TANG

Slow Cooker Dakdori Tang image

Dakdori tang, sometimes called dakbokkeum-tang, is a homey Korean chicken stew that adapts beautifully to the slow cooker. Most traditional recipes combine the ingredients in a pot and let them bubble, with no sauté step - similar to a one-pot, slow-cooker braise. Here, the dish is cooked on high, and the heat caramelizes the gochujang, a fermented red chile paste. The use of skin-on chicken is customary, and results in a rich broth with a layer of very delicious spiced chicken fat. If you prefer a leaner broth, you can remove the skin from some or all of the chicken parts before starting.

Provided by Sarah DiGregorio

Categories dinner, soups and stews, main course

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1 1/2-inch chunks
1 pound carrots (about 4 large carrots), peeled and sliced into 1 to 1 1/2-inch chunks
10 garlic cloves, smashed and roughly chopped
1 yellow or red onion, roughly chopped
1 long green Korean chile (cheong-gochu), stemmed and thickly sliced, (or 1 jalapeño, stemmed, seeded and thickly sliced)
1/2 cup gochujang
1/4 cup soy sauce
3 tablespoons gochugaru (see Tip)
2 tablespoons minced fresh ginger (from about 2 inches ginger root)
2 tablespoons granulated sugar
2 teaspoons sesame oil
3 1/4 pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)
Cooked rice, for serving
4 scallions, sliced
Sesame seeds, for topping

Steps:

In a 6- to 8-quart slow cooker combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar and sesame oil. Mix well with a spatula to evenly distribute the seasoning on all ingredients. Add the chicken and mix to coat.
Cook until the vegetables and chicken are tender, 4 to 5 hours on high. The stew will hold well on warm after the cook time has elapsed.
Serve the stew in bowls over rice topped with scallions and sesame seeds.

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Dakdoritang (Korean Spicy Chicken Stew) image

'Dakdoritang' 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' or 'dakmaeuntang.' It's usually made by cutting up a whole chicken into small pieces, but I use a combination of chicken thighs and wings. The result is succulent pieces of chicken packed with spicy and savory flavors!

Provided by Jason Lamar

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h5m

Yield 4

Number Of Ingredients 17

Ingredients

1 ½ cups water
¼ cup soy sauce
2 tablespoons rice wine
2 tablespoons Korean red chili pepper paste (gochujang)
2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon honey
1 tablespoon white sugar
1 pinch ground black pepper
3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces
10 ounces potatoes, cut into large chunks
2 carrots, cut into large chunks
½ large onion, cut into large chunks
4 large garlic cloves, or more to taste
2 slices fresh ginger, or more to taste
2 scallions, cut into 2-inch lengths
1 tablespoon sesame oil
1 teaspoon sesame seeds

Steps:

Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.

Nutrition Facts : Calories 896 calories, Carbohydrate 36.1 g, Cholesterol 120.6 mg, Fat 69.1 g, Fiber 4.7 g, Protein 33.4 g, SaturatedFat 19 g, Sodium 1110.8 mg, Sugar 13 g

DAK DORI TANG (SPICY KOREAN CHICKEN STEW)

Dak Dori Tang (Spicy Korean Chicken Stew) image

A flavorful, spicy dish with chicken. I learned how to make this from a Korean exchange student who stayed with my boyfriend's family. Serve with white sticky rice spooned on top to dilute spiciness.

Provided by PolkaDot

Categories World Cuisine Recipes Asian Korean

Time 46m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup soy sauce
3 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon brown sugar
1 tablespoon minced garlic
2 teaspoons sesame oil
1 ½ teaspoons minced fresh ginger root
½ teaspoon chile powder
2 tablespoons vegetable oil, divided, or as needed
2 skinless, boneless chicken breasts, cut into 1-inch cubes
3 carrots, peeled and thickly sliced
2 potatoes, peeled and diced
1 leek, trimmed and thinly sliced
1 small onion, cut into 8 wedges
1 habanero pepper, seeded and minced
2 cups water, or as needed

Steps:

Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.
Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.
Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.
Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 40.6 g, Cholesterol 29.3 mg, Fat 10.8 g, Fiber 4.9 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1080.6 mg, Sugar 10.9 g