Dakdoritang 닭도리탕
Ingredients
Chicken and vegetables
- 1 kg Chicken I used a mix of chicken drumsticks and thigh fillets, cut into medium sized chunks
- 1 cup Water
- 450 g Potatoes cut into medium pieces
- 150 g carrot cut into medium pieces
- 190 g Onion cut into medium pieces
- 3 leaves Perilla thinly sliced
- 1 stalk Green onion thinly sliced
- 1 tsp Roasted sesame seeds
Sauce (mixed in a bowl)
- 3 tbsp Gochujang Korean chili paste
- 2 tbsp Gochugaru Korean chili flakes
- 2 tbsp Rice wine
- 2 tbsp Light soy sauce
- 1 tbsp Sugar
- 1 tbsp Garlic minced
- 1 tsp Ginger minced
- 1 tsp Sesame oil
- A few sprinkles ground black peppers
Instructions
- On medium-high heat, boil some water (5 to 6 cups) in a medium sized pot. Once it’s rolling boiling, parboil the chicken for 1 minute. Drain the water.
- In a clean pot, add the chicken, sauce and the water. Boil them over medium-high heat for about 10 mins, covered.
- Add the potatoes, carrots, and onions and boil for a further 7 mins, covered.
- Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables.
- Add the perilla leaves. Simmer for a further 8 mins (or until the chicken and the potatoes are fully cooked), covered.
- Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice.
- DONE!