Slow Cooker Dakdori Tang
Dakdori tang, sometimes called dakbokkeum-tang, is a homey Korean chicken stew that adapts beautifully to the slow cooker. Most traditional recipes combine the ingredients in a pot and let them bubble, with no sauté step — similar to a one-pot, slow-cooker braise. Here, the dish is cooked on high, and the heat caramelizes the gochujang, a fermented red chile paste. The use of skin-on chicken is customary, and results in a rich broth with a layer of very delicious spiced chicken fat. If you prefer a leaner broth, you can remove the skin from some or all of the chicken parts before starting.
- Total:
- Serves: 4 persons
Ingredients
- 1pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1½-inch chunks
- 1pound carrots (about 4 large carrots), peeled and sliced into 1 to 1 ½-inch chunks
- 10garlic cloves, smashed and roughly chopped
- 1yellow or red onion, roughly chopped
- 1long green Korean chile (cheong-gochu), stemmed and thickly sliced, (or 1 jalapeño, stemmed, seeded and thickly sliced)
- ½cup gochujang
- ¼cup soy sauce
- 3tablespoons gochugaru (see Tip)
- 2tablespoons minced fresh ginger (from about 2 inches ginger root)
- 2tablespoons granulated sugar
- 2teaspoons sesame oil
- 3 ¼pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)
- Cooked rice, for serving
- 4scallions, sliced
- Sesame seeds, for topping
Instructions
Step 1
In a 6- to 8-quart slow cooker combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar and sesame oil. Mix well with a spatula to evenly distribute the seasoning on all ingredients. Add the chicken and mix to coat.Step 2
Cook until the vegetables and chicken are tender, 4 to 5 hours on high. The stew will hold well on warm after the cook time has elapsed.Step 3
Serve the stew in bowls over rice topped with scallions and sesame seeds.