Spicy Korean Slow Cooked Chicken (Dhak Dori Tang) recipe
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Ingredients
- 2 tablespoons vegetable oil 2 pounds skinless, boneless chicken breast, cut into 2-inch cubes 3 tablespoons minced garlic 1 ½ 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) ⅓ cup soy sauce ⅓ cup water
Nutrition Info
- 352.1 caloriescarbohydrate: 35.5 gcholesterol: 78.1 mgfat: 8.3 gfiber: 5 gprotein: 34 gsaturatedFat: 1.7 gservingSize: -sodium: 965.8 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)
Directions
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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.
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.