Dakjjim Korean Chicken Stew Recipes

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

Korean Spicy Chicken Stew (Dakdori Tang) image

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

Ingredients

1/4 cup soy sauce
2 tablespoons minced fresh ginger
8 cloves garlic, minced
1/4 cup gochujang
3 tablespoons coarse gochugaru
1 tablespoon fish sauce
1 tablespoon granulated sugar
1 whole chicken, cut into 8 pieces
2 medium Yukon Gold potatoes, diced (4 cups), or 12 whole baby potatoes
1 cup cubed moo radish kimchi
2 Korean green chiles or 3 Serrano chiles, sliced 1/4 inch thick
1 bunch scallions, white parts only, cut into 2-inch pieces

DAKJJIM (KOREAN CHICKEN STEW)

My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.

Provided by Leby

Categories Chicken Soup

Time 2h55m

Yield 8

Number Of Ingredients 11

Dakjjim (Korean Chicken Stew) image

Steps:

Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 27.2 g, Cholesterol 103 mg, Fat 13.1 g, Fiber 2.8 g, Protein 31.1 g, SaturatedFat 3.4 g, Sodium 1031 mg, Sugar 19.1 g

Ingredients

1 yellow onion, finely chopped
½ cup soy sauce
½ cup brown sugar
2 tablespoons minced garlic
1 tablespoon sesame oil
1 teaspoon ground black pepper
12 chicken thighs, trimmed and cut into thirds
2 yellow onions, sliced into 1/2-inch rings
3 quarts water
4 carrots, cut into 1-inch chunks
2 jalapeno peppers, sliced into 1/2-inch-thick rings

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

'Dakdoritang' is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. It's also called 'dakbokkeumtang' or 'dakmaeuntang.' It's usually made by cutting up a whole chicken into small pieces, but I use a combination of chicken thighs and wings. The result is succulent pieces of chicken packed with spicy and savory flavors!

Provided by Jason Lamar

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h5m

Yield 4

Number Of Ingredients 17

Dakdoritang (Korean Spicy Chicken Stew) image

Steps:

Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.

Nutrition Facts : Calories 896 calories, Carbohydrate 36.1 g, Cholesterol 120.6 mg, Fat 69.1 g, Fiber 4.7 g, Protein 33.4 g, SaturatedFat 19 g, Sodium 1110.8 mg, Sugar 13 g

Ingredients

1 ½ cups water
¼ cup soy sauce
2 tablespoons rice wine
2 tablespoons Korean red chili pepper paste (gochujang)
2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon honey
1 tablespoon white sugar
1 pinch ground black pepper
3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces
10 ounces potatoes, cut into large chunks
2 carrots, cut into large chunks
½ large onion, cut into large chunks
4 large garlic cloves, or more to taste
2 slices fresh ginger, or more to taste
2 scallions, cut into 2-inch lengths
1 tablespoon sesame oil
1 teaspoon sesame seeds

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Web Mar 17, 2019 Updated 02/24/2021 Jump to Recipe Here’s how to make a hearty, flavorful Korean braised chicken dish, called jjimdak! It’s very …
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Category Main
Cuisine Asian, Korean
Total Time 50 mins

Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.

Dakjjim Korean Chicken Stew Recipes

KOREAN SPICY CHICKEN STEW (DAKDORI TANG)

DAKJJIM (KOREAN CHICKEN STEW)

My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

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