Learn how to make this delicious and spicy Korean slow-cooked chicken dish called Dhak Dori Tang. The chicken is simmered in a flavorful broth with vegetables and spices, resulting in tender and juicy meat with a kick of heat. This recipe is perfect for those who enjoy bold flavors and want to experience the rich tastes of Korean cuisine. Serve it over steamed rice for a satisfying and comforting meal. Get ready to tantalize your taste buds with this mouthwatering spicy Korean chicken dish!
Ingredients
- 2 pounds chicken pieces (thighs or drumsticks)
- 3 tablespoons vegetable oil
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon Korean red pepper flakes
- 3 cups chicken broth
- 2 medium carrots, sliced into thin rounds
- 2 medium potatoes, peeled and cut into chunks
- 1 red bell pepper, sliced
- 2 green onions, chopped
- Salt, to taste
- Fresh cilantro or parsley, for garnish
Directions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the onions, garlic, and ginger. Cook until the onions are softened and translucent, about 5 minutes.
- Add the chicken pieces and cook until browned on all sides, about 8-10 minutes.
- In a small bowl, mix together the gochujang, soy sauce, sugar, and Korean red pepper flakes to make a paste.
- Add the gochujang paste to the pot and stir well to coat the chicken.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes.
- After 30 minutes, add the carrots, potatoes, and bell pepper to the pot.
- Cover and continue to simmer for an additional 30 minutes, or until the chicken is tender and cooked through, and the vegetables are soft.
- Season with salt to taste.
- Garnish with chopped green onions, and fresh cilantro or parsley before serving.
- Serve hot over steamed rice.
