Best 6 Spicy Korean Slow Cooked Chicken Dhak Dori Tang Recipes
Are you craving a flavorful and hearty Korean dish that combines the perfect balance of spice and slow-cooked goodness? Look no further than Dak Dori Tang, a traditional Korean stew that features tender chicken simmered in a rich and spicy broth. This article will guide you through the art of creating this delectable dish, providing you with a step-by-step recipe and helpful tips to ensure a successful culinary experience. Get ready to tantalize your taste buds and embark on a journey of flavors with Dak Dori Tang, a Korean slow-cooked chicken dish that is sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
KOREAN SPICY CHICKEN STEW (DAKDORI TANG)
This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything - chicken included - is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor. During the summer, Ms. Kim grills a few of the chicken pieces (see note) and tosses them into the sauce to braise with the sauce. The kimchi called for here is not cabbage kimchi, it is kkakdugi, sometimes listed as cubed radish kimchi or cubed moo radish kimchi, available at Korean grocery stores.
Provided by Sara Bonisteel
Categories dinner, one pot, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.
- In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.
- Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.
- Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1432 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY KOREAN SLOW COOKED CHICKEN (DHAK DORI TANG)
This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy.
Provided by funinthesun
Categories Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
- Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 35.5 g, Cholesterol 78.1 mg, Fat 8.3 g, Fiber 5 g, Protein 34 g, SaturatedFat 1.7 g, Sodium 965.8 mg, Sugar 5.7 g
SPICY KOREAN SLOW COOKED CHICKEN (DHAK DORI TANG)
This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy.
Provided by funinthesun
Categories Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
- Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 35.5 g, Cholesterol 78.1 mg, Fat 8.3 g, Fiber 5 g, Protein 34 g, SaturatedFat 1.7 g, Sodium 965.8 mg, Sugar 5.7 g
SPICY KOREAN SLOW COOKED CHICKEN (DHAK DORI TANG)
This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy.
Provided by funinthesun
Categories Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
- Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 35.5 g, Cholesterol 78.1 mg, Fat 8.3 g, Fiber 5 g, Protein 34 g, SaturatedFat 1.7 g, Sodium 965.8 mg, Sugar 5.7 g
DAK DORI TANG (SPICY KOREAN CHICKEN STEW)
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
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
SPICY KOREAN SLOW COOKED CHICKEN (DHAK DORI TANG)
This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy.
Provided by funinthesun
Categories Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
- Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 35.5 g, Cholesterol 78.1 mg, Fat 8.3 g, Fiber 5 g, Protein 34 g, SaturatedFat 1.7 g, Sodium 965.8 mg, Sugar 5.7 g
Tips:
- Choose the right chicken: Use a whole chicken or chicken pieces with skin and bones for the best flavor. Avoid using boneless, skinless chicken breasts, as they can become dry and tough when slow-cooked.
- Use a variety of spices: The key to this dish is the flavorful spice mixture. Be sure to use a variety of spices, including gochugaru (Korean chili powder), paprika, garlic powder, ginger powder, and black pepper. You can also add other spices to your taste, such as cumin, coriander, or turmeric.
- Marinate the chicken: Marinating the chicken in the spice mixture for at least 30 minutes helps to infuse it with flavor. If you have time, you can marinate the chicken for up to 24 hours.
- Slow-cook the chicken: Slow-cooking the chicken helps to tenderize it and make it fall-off-the-bone tender. Cook the chicken on low for at least 4 hours, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- Serve with rice or noodles: This dish is traditionally served with rice or noodles. You can also serve it with a variety of side dishes, such as kimchi, japchae, or gyeranmari.
Conclusion:
This spicy Korean slow-cooked chicken, also known as dakbokkeumtang, is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is rich and flavorful. With its combination of spices and gochujang, this dish is sure to please everyone at the table. So next time you're looking for a delicious and authentic Korean dish, give this spicy Korean slow-cooked chicken a try.
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