# Korean Spicy Chicken Stew

> Dakdoritang (닭도리탕)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-spicy-chicken-stew/

- Cuisine: Korean
- Course: Main Dish
- Time: prep 5 min, cook 20 min, total 25 min
- Serves: 4

## Ingredients

- 2 lb chicken thighs (cut into large pieces)
- 2 medium potatoes (chunked)
- 2 medium carrots (chunked)
- 1 large onion(s) (quartered)
- 4 green onion(s) (cut into 2 inch lengths)
- 8 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 cups water or chicken broth
- 1 tsp sesame seeds

### For the sauce

- 3 tbsp korean red pepper flakes (gochugaru)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sesame oil
- 1 tsp black pepper

## Instructions

1. In a large bowl, combine all sauce ingredients and mix well.
2. In an Instant Pot Pressure Cooker, combine chicken pieces with the sauce mixture.
3. Add potatoes, carrots, onion, garlic, and ginger.
4. Pour in water or broth, and close the lid.
5. Cook on high presssure for 12 minutes. Let naturally release for 5 minutes then release remaining pressure.
6. Once pressure is released, add green onions and continue cooking using the saute function until sauce thickens, about 5 minutes.
7. Adjust seasoning to taste.
8. Finish with sesame seeds before serving.

## Notes

#### Recipe Tips

- Use bone-in chicken for richer flavor

- Cut vegetables in similar sizes for even cooking

- Adjust spice level to preference

- Don't overcook the vegetables

- Allow stew to rest before serving

#### Serving Suggestions

Serve with:

- Steamed rice

- Various banchan

- Fresh lettuce leaves

- Cold beer or soju

- Additional gochugaru for extra heat

#### Variations

- Add mushrooms

- Include rice cakes (tteok)

- Add glass noodles

- Use chicken wings only

- Include perilla leaves

#### Storage

Store in an airtight container in the refrigerator for up to 3 days. The flavor often improves the next day. Reheat gently on stovetop.

## Nutrition per serving

- Calories: 472
- Carbohydrates: 36 g
- Protein: 50 g
- Fat: 14 g
- Saturated fat: 3 g
- Fiber: 6 g
- Sugar: 9 g
- Sodium: 956 mg