Korean 45 min

Korean Dakdoritang (Braised Spicy Chicken)

Name: Korean Dakdoritang (Braised Spicy Chicken)
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 lbs bone-in chicken pieces (thighs and drumsticks); 3 medium potatoes, quartered; 2 medium carrots, cut into chunks; 1 medium onion, cut into wedges; 4 cloves garlic, minced; 1-inch piece ginger, minced; 4 tablespoons gochujang; 2 tablespoons gochugaru; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons sugar; 1 tablespoon rice wine; 1 cup water; Green onions and sesame seeds for garnish

high-proteinspicydairy-freecomfort-foodone-pan

Ingredientsfor 2

480

Cal

38g

Protein

36g

Carbs

18g

Fat

13 lbs bone-in chicken pieces (thighs and drumsticks)
23 medium potatoes, quartered
32 medium carrots, cut into chunks
41 medium onion, cut into wedges
54 cloves garlic, minced
61-inch piece ginger, minced
74 tablespoons gochujang
82 tablespoons gochugaru
93 tablespoons soy sauce
101 tablespoon sesame oil
112 tablespoons sugar
121 tablespoon rice wine
131 cup water
14Green onions and sesame seeds for garnish

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Instructions

1
Blanch chicken pieces in boiling water for 5 minutes. Drain, rinse, and pat dry. Blanching removes impurities and results in a cleaner-tasting final dish.
2
Mix gochujang, gochugaru, soy sauce, sesame oil, sugar, rice wine, garlic, and ginger to make the sauce paste.
3
In a wide, heavy pot, combine blanched chicken, potatoes, carrots, and onion. Pour sauce paste over everything and add water. Toss to coat all ingredients.
4
Bring to a boil over high heat, then reduce to medium-low. Cover and cook 25 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through.
5
Remove lid and increase heat to medium-high. Cook 10 more minutes until the sauce thickens and reduces to a glossy, caramelized coating on the chicken and vegetables. Garnish with green onions and sesame seeds.