Chicken Main

Korean spicy braised chicken (dakdoritang)

Name: Spicy Korean chicken stew (dakdoritang) recipe
Yield: 4
Ingredients: 500g Korean rice cakes (tteok, see notes); 40.00 ml vegetable oil; 1.4kg whole chicken, cut into 10 pieces (see notes); 125ml mirin; 3 tsp caster sugar; 1 large carrot, cut into 2cm pieces; 1 large onion, roughly chopped; 2 potatoes, peeled, cut into 2cm pieces; 90g gochujang (Korean red pepper paste, from selected supermarkets and Asian grocers); 30.00 ml chilli powder; 1 1/4 tbs aekjeot (Korean fish sauce, from Asian grocers; substitute regular fish sauce); 25.00 ml soy sauce; 5 garlic chives, thinly sliced, plus extra, to serve; Black sesame seeds, to serve

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by Eun Hee An

Jul 18, 2024

"This dish is renowned for its tender chicken, hearty vegetables and bold, spicy sauce. As the chicken and vegetables simmer, they absorb the complex flavours of the sauce, resulting in a dish that is deeply satisfying and wonderfully aromatic." - Eun Hee An

500g Korean rice cakes (tteok, see notes)
2 tbs vegetable oil
1.4kg whole chicken, cut into 10 pieces (see notes)
1/2 cup (125ml) mirin
3 tsp caster sugar
1 large carrot, cut into 2cm pieces
1 large onion, roughly chopped
2 potatoes, peeled, cut into 2cm pieces
90g gochujang (Korean red pepper paste, from selected supermarkets and Asian grocers)
1 1/2 tbs gochugaru (Korean chilli powder, from Asian grocers)
1 1/4 tbs aekjeot (Korean fish sauce, from Asian grocers; substitute regular fish sauce)
1 1/4 tbs soy sauce
5 garlic chives, thinly sliced, plus extra, to serve
Black sesame seeds, to serve

Method

1.

Place rice cakes in a large bowl and cover with water. Soak until ready to cook.
2.

Heat the oil in a large saucepan over medium-high heat. Cook the chicken, in batches, turning frequently, for 4-5 minutes, until browned all over. Return all chicken to pan with mirin, sugar and 900ml water. Bring to the boil, then cook, covered, over high heat for 5 minutes.
3.

Add remaining ingredients. Reduce heat to low and simmer, covered and stirring occasionally, for 20-25 minutes, until potato is tender and chicken is cooked through.
4.

Drain rice cakes and add to pan. Simmer for 6-8 minutes, until rice cakes are warmed through and soft. Scatter with extra garlic chives and sesame seeds to serve.