Korean Chicken Potato Stew Recipes

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

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.

Provided by sarakyong

Categories World Cuisine Recipes Asian Korean

Time 1h

Yield 4

Number Of Ingredients 9

Korean Spicy Chicken and Potato (Tak Toritang) image

Steps:

In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 54.7 g, Cholesterol 59.4 mg, Fat 14.1 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 3.9 g, Sodium 1993.9 mg, Sugar 13.5 g

Ingredients

2 ½ pounds chicken drumettes
2 large potatoes, cut into large chunks
2 carrots, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
¼ cup water
½ cup soy sauce
2 tablespoons white sugar
3 tablespoons gochujang (Korean hot pepper paste)

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 Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

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

KOREAN SESAME CHICKEN AND POTATOES

This Korean chicken main dish with potatoes, onions, and carrots is served over a bed of rice. Seasoned with soy sauce, sesame seeds, and, of course, garlic.

Provided by Mark Darder

Categories World Cuisine Recipes Asian Korean

Time 1h20m

Yield 4

Number Of Ingredients 12

Korean Sesame Chicken and Potatoes image

Steps:

Place a large Dutch oven over medium heat. Add chicken and cook until browned, about 10 minutes. Drain and discard fat.
Mix soy sauce, water, garlic, sesame oil, and sesame seeds together in a large bowl. Add sugar to taste, remembering you can always add more, but you can't take away. Stir to mix well and dissolve sugar. Fold in potatoes, carrots, and onion. Season with pepper.
Pour vegetables into the Dutch oven to cover chicken. Cover with a lid and bring to a boil, about 5 minutes. Stir and reduce heat to medium for about 5 minutes. Reduce heat to low and simmer 40 minutes more, stirring occasionally.
Serve chicken and vegetables over hot cooked rice.

Nutrition Facts : Calories 665.2 calories, Carbohydrate 73.8 g, Cholesterol 142 mg, Fat 16.1 g, Fiber 6 g, Protein 54.7 g, SaturatedFat 3.9 g, Sodium 1979.5 mg, Sugar 17.7 g

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup soy sauce
½ cup water
2 tablespoons minced garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
¼ cup white sugar, or to taste
3 potatoes, or more to taste, quartered
2 large carrots, sliced into large diagonal pieces
1 large onion, sliced
½ teaspoon ground black pepper
2 cups cooked rice