Dakdoritang is the epitome of spicy Korean chicken stew. Chicken and vegetables are simmered in gochujang sauce and sea kelp stock.
Combine all the seasonings together and mix well. You can adjust the amount of chili flakes depending on your heat tolerance.
Add the chicken and coat well with the sauce.
Place chicken in a pot and pour sea kelp stock over the chicken to barely cover.
Let them boil first and then simmer over low heat for 15 minutes, covered.
Add carrots and potatoes. Simmer again for 10-15 minutes stirring gently occasionally.
Lastly, add green chili (optional) and green onion. Stir to mix well.
You don’t need anything else except a bowl of rice to drizzle the sauce over, but some Asian style green salad would make it a lovely accompaniment.
Main dish, Dinner