Dak Doritang – Korean spicy chicken stew
5 Jan
I’m not sure if that’s a good loose translation for this dish. If you have a better one, by all means, please let me know.
Over the weekend, my friend J came over and we made this dish together. It was my first time making it and her first time eating Dak Doritang. =)
My mom and I share our dislike for meat with a gamey aftertaste, commonly found in dark meat. She suggested blanching the chicken with some ginger and garlic, then draining all of the liquid from it before cooking.
Ingredients:
3 to 4 pounds of chicken (I prefer using drumstick to boneless chicken breast for more moist chicken)
4 medium potatoes, peeled and diced
5 tablespoons of rice wine
3 tablespoons of gochujang (red bean paste)
1 tablespoon of soy sauce
3 teaspoons of black pepper
3 teaspoons of finely minced ginger
1 teaspoon of gochujaru (red pepper flakes)
2 teaspoons of sugar
2 teaspoons of mirin
2 white onions, diced
1 carrot, peeled and diced
4 cloves of minced garlic, plus 3 whole garlic cloves
Procedure:
1. Bring 3 cups of water with whole garlic cloves and 2 teaspoons of ginger to a boil in a large pot.
2. In a separate bowl, combine rice wine, gochujang (red pepper paste), soy sauce, black pepper, ginger, gochugaru (red pepper flakes), sugar, mirin. Add 1.5 cups of water. Stir well and set aside.
3. Add chicken to boiling water from step 1. Cook for about 4-5 minutes, just until the chicken is no longer pink. Discard water and remove chicken.
4. In the same big pot, boil 2 more cups of fresh water. Add potatoes, onions and carrots. Then add chicken and sauce.
5. Close cover and simmer over medium heat, stirring occasionally. Once the chicken has been fully cooked, change heat to the lowest setting and simmer for another 7-8 minutes.
6. Serve with rice.
