Spicy Korean Slow Cooked Chicken (Dhak Dori Tang) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy. Ingredients:
2 tablespoons vegetable oil |
2 pounds skinless, boneless chicken breast, cut into 2-inch cubes |
3 tablespoons minced garlic |
1 1/2 tablespoons crushed red pepper flakes |
2 pinches black pepper |
3 pinches salt |
2 large potatoes, peeled and cut into large chunks |
3 large carrots, peeled and cut into 1-inch chunks |
1 large onion, cut into eighths |
3 tablespoons gochujang (korean hot pepper paste) |
1/3 cup soy sauce |
1/3 cup water |
Directions:
1. Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
2. Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
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