My most recent experience with making (and enjoying) Daktoritang Korean Spicy Chicken Stew.
You know that feeling when you’re stuffed, but want to keep eating because it’s just so dang delicious and not sure when you’re going to eat that dish again? Make this recipe, you’ll know what I mean. First time having this stew, my tongue was flaming up, but I relied on rice, milk, and tissues to help me through my second serving. I ended up making this twice in a week because I just couldn’t get enough. Second time around I eased on the green chilies.
Korean Spicy Chicken Stew Recipe
I didn't eat this spicy chicken stew growing up, but I wish I did! On cold winter nights like this, this stew hits the spot. This is a chicken dish that is braised in a spicy red sauce mixture along with potatoes and onions.
It's the perfect comfort food to be scooped over rice. Warms my hands, belly, and heart.
In a small bowl make your sauce by mixing the hot pepper flakes, gochujang, soy sauce, minced garlic, brown sugar. Make sure it's thoroughly mixed, it should look like a paste.
In a large pot, place your chicken drumsticks, sauce mixture, and water. Cover the pot and bring to a boil. Reduce the heat to a medium simmer for about 20 minutes.
Place the chopped potatoes, chopped onions, sliced green chiles, half of chopped green onions into the pot for another 20 minutes, uncovered.
Chicken should be tender, potatoes cooked, and liquid slightly thickened. Once finished, remove from heat, place in dish and top with remaining chopped green onions.
Tip: If you can't handle spice, it's a good idea to start with a few slices of the green chilies while cooking and then wait a bit before trying it again.