Spicy Korean Slow Cooked Chicken (Dhak Dori Tang) Recipe

Name: Spicy Korean Slow Cooked Chicken (Dhak Dori Tang) Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

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

Methods :

Step 1

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.

Step 2

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.