Korean Spicy Chicken Stew
Dakdoritang (닭도리탕)
Servings: 4
Calories: 420kcal
Equipment
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
- In a large bowl, combine all sauce ingredients and mix well.
- In an Instant Pot Pressure Cooker, combine chicken pieces with the sauce mixture.
- Add potatoes, carrots, onion, garlic, and ginger.
- Pour in water or broth, and close the lid.
- Cook on high presssure for 12 minutes. Let naturally release for 5 minutes then release remaining pressure.
- Once pressure is released, add green onions and continue cooking using the saute function until sauce thickens, about 5 minutes.
- Adjust seasoning to taste.
- 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
Calories: 420kcal | Carbohydrates: 25g | Protein: 35g | Fat: 18g | Sodium: 791mg
