Korean Spicy Chicken Stew (Dakdori Tang)
This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything — chicken included — is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor. During the summer, Ms. Kim grills a few of the chicken pieces (see note) and tosses them into the sauce to braise with the sauce. The kimchi called for here is not cabbage kimchi, it is kkakdugi, sometimes listed as cubed radish kimchi or cubed moo radish kimchi, available at Korean grocery stores.
- Serves: 6 persons
- ¼cup soy sauce
- 2tablespoons minced fresh ginger
- 8cloves garlic, minced
- ¼cup gochujang
- 3tablespoons coarse gochugaru
- 1tablespoon fish sauce
- 1tablespoon granulated sugar
- 1whole chicken, cut into 8 pieces
- 2medium Yukon Gold potatoes, diced (4 cups), or 12 whole baby potatoes
- 1cup cubed moo radish kimchi
- 2Korean green chiles or 3 Serrano chiles, sliced 1/4 inch thick
- 1bunch scallions, white parts only, cut into 2-inch pieces
Step 1Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.
Step 2In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.
Step 3Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.
Step 4Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.