Dakdoritang || 닭도리탕|| Korean Spicy Chicken Stew
If you don't know me, my name is James Choi, founder & owner of Perillas. During this unprecedented time, we have had to pivot and adapt to the changing landscape. One way we have been doing this is by teaming up with Bow Market's (retail shop coming this summer!) Safe Supply Store. They have created a contact-less, outdoor market where people can buy groceries & goods from local vendors. We decided to sell a few of our signature products at Safe Supply: Spicy Kimchi Cucumbers, Yum Yum Aioli, and House Gochujang Sauce.
For those who purchase our products, we wanted to help familiarize you with Korean ingredients and to show you the versatility of its use in everyday Korean dishes. What better way to do this than to share Korean recipes with you!
Today we will start with our customer favorite product: House Gochujang Sauce! (This isn't just a basic gochujang that you can buy at your local Asian store. We ramped it up with extra ingredients to make it extra tasty and addicting!)
We incorporated our House Gochujang Sauce as the base of a classic Korean dish: Dakdoritang || 닭도리탕|| Korean Spicy Chicken Stew
This dish is spicy, homey, mouthwatering and perfect for a gloomy New England day. We like to start with a few drumsticks of chicken and then mix some of the thick broth with rice...to die for!
|Dakdoritang || 닭도리탕|| Korean Spicy Chicken Stew|
1. Parboil the chicken: fill a large pot with water and bring water to a simmer. Place chicken pieces & 2 tablespoons of brown sugar in water for 3 minutes. After 3 minutes, drain the chicken from pot and rinse under cold water.
(This step removes all the impurities from the chicken. The brown sugar will reduce the smell of chicken and also infuse a sweetness into the chicken meat.)
2. Cut the carrots, onions, and potatoes into large chunks. Mince garlic.
3. Place the chicken with the carrots, onions, and garlic ONLY into the pot with 4 cups of water. The water should just cover the ingredients. You can add up to 1 cup of water in order to cover the ingredients.
4. Place the remaining 2 tablespoons of brown sugar, House Gochujang Sauce, soy sauce, and gochugaru into the pot.
5. Raise temperature to medium-high and allow contents to come to a boil for 30 minutes. Add the potatoes 10 minutes into boiling! (Don't want them to become too soft) The broth should reduce to about half.
6. Season with salt & pepper to finish.
7. Garnish with sliced scallions.
How to eat:
You can enjoy this stew with white rice. I like to mix the broth with the rice towards the end whereas my fiancé likes to mix the two at the beginning...do whatever you like!
How to reheat leftovers:
You may find that the soup has reduced/solidified after being refrigerated due to the starches from the potatoes. The way I like to revive the soupiness is to place desired pieces of chicken & some of the...at this point solidified soup... into a frying pan with about 1/2 to 1 cup of water. Increase heat to medium, mix the chicken, solidified soup, and water around until the water turns into a reddish color. Allow the water mixture to reduce until you have the soup consistency you had when you first made this dish! Add salt to taste!
Please direct message @perillasfood or email us if you have ANY questions about this recipe!
잘 드세요! Please enjoy! :)