Spicy Chicken Stew (Dak Doritang)

I have recently added another Korean dish to my repertoire. We have had this a few times in the restaurant and loved the taste. It is unbelievably simple, yet tasty.

Here’s how to make Korean Spicy Chicken Stew in 4 steps.

500 grams of sliced chicken thigh (or breast)
3 potatoes sliced in cubes
2 carrots sliced in cubes
1 onion sliced in cubes
2 cups of water
2 cloves of minced garlic
2 tablespoon of hot pepper paste (gochujang)
1 tablespoon of sugar
2 tablespoon of soy sauce
Few drops of sesame oil
1 tablespoon Korean chilli flakes (optional)

1. Add in water, potatoes, carrots, onion and meat in a pot and bring it to boil.

2. Mix garlic, hot pepper paste, sugar, soy sauce, sesame oil on a small bowl.

3. Add the mixed sauce to the pot when it starts boiling.

4. Reduce heat and let it simmer for 30 minutes, or until carrots and potatoes are cooked. Stir occasionally.

This can be eaten with rice, but we had ours with glass noodles. Simply tasty!

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