Over the past few months I have become a big fan of Korean food. Until recently I had never tried a Korean food, but now I have had quite some of Korean dishes and I do enjoy some of them. Apparently my likeness for Korean dishes motivated me to prepare this special dar dori tang (spicy Korean chicken stew). 
This stew is packed with a lot of flavor, so you can add them to compliment other main dishes such as rice, beans and a lot of diverse food and this stew doesn't really take much energy to prepare. Dak dori tang is a spicy Korean traditional chicken stew that is cooked with meaty chicken parts such as drumsticks, thighs and breasts tomatoes, potatoes, onions, carrots and loads of aromatic spices and herbs that add so much flavour to the dish. Some people can include soy sauce, gochujang or jalapenos but this is totally optional. 
Sometimes referred to as Dakbokkeumtang, this stew is super healthy and palatable and makes a perfect recipe. Super easy to prepare as you can just wash and cut the vegetables into chunks and add up all the ingredients into a cooking pot and allow to cook over medium heat until cooked and thickened. Just as easy as that! 
One characteristic I love about this recipe is that once you throw in all the ingredients together in a pot, just place the pot on a cooker and allow to cook. Just as simple as that. The next thing you need to do is just to be on the watch out to know when it is properly cooked. And alas, you have for yourself a pot of perfectly cooked spicy Korean chicken stew.
You musn't be in Korea to prepare or eat this stew; just hit the supermarket,grab the necessary ingredients and make for yourself, family and friends a palatable chicken stew. It is also noteworthy that you can tweak the recipe just the way you want it to suit your taste bud. You can make it very thick or add more water to be in a soup form; either way is just perfect and works very well for me. Serve with cooked white rice or dip bread into the stew to have a tasty and healthy dish, perfect for any time of the year.
Ingredients:
- 1 kg chicken thighs
- 3 dry curry leaves
- 8 small potatoes
- 2 carrots
- 1 onion (chopped)
- 1 tsp. fried shallot
- 1 cup water
- 1 tinned concentrated tomato
- 1 tinned chopped tomatoes
- 1 tsp. dark soy sauce
- 1 tsp. red Korean chilli pepper (gochujang)
- 4 tsps. vegetable oil
- 2 chicken stock cube
- 1 tsp. curry powder
- 1 tsp. mixed spices
- 2 fresh tomatoes
- Salt to taste
Instructions:
- Remove skin and excess fat from chicken, wash and add in a clean pot.
- Wash and cut the potatoes and carrots into chunks then add into same pot with the chicken.
- Wash and chop the tomatoes and onions, then add into the pot as well.
- Add the remaining ingredients, stir well and place on a medium heat to cook.
- Allow the stew to cook until done but do stir intermittently to prevent stew from getting burnt.
- Once cooked, bring down from heat and serve with cooked white rice or any main dish of choice.
Rate this recipe
-
1 People Rated This Recipe
-
Average Rating
-
- (5.00 / 1)
