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Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)

Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
funinthesun

funinthesun

This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1160 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

  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.
  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Natalie Hahn O'Flaherty
25

Natalie Hahn O'Flaherty

2/18/2009

Overall this is tasty and received good reviews from the family, but next time would cut the soy sauce in half (it is very salty otherwise) and add some greens - bok choy, green beans - to make this a one-pot meal.

Monster64
19

Monster64

11/20/2008

Imade this last night. I cut back slightly on the flakes and the paste since it was the first time. I added more when it was done. It was very good. My kids, 5 and 9 and hubby loved it. Made with sushi rice. MMMMMmmm!

PAMELA D. aPROpos of nothing
13

PAMELA D. aPROpos of nothing

11/12/2011

I basically browned up the chicken a bit then dumped everything else in. Used baby carrots. No salt. 1/4 cup Korean soy with kelp. Probably more than a cup of water because it thickened up and needed it. Kimchi on the side. It's like a stew/chili. Delicious!

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