Korean Spicy Chicken Stew or Dak Tori Tang

Basic Sunday

A delicious and flavorful spicy sweet chicken stew recipe

Prep Time 15

Cook Time 40

Course Main Course

Cuisine Korean

Servings 4

4-5 lbs Chicken drumsticks or thighs
2 1/2 - 2 3/4 cups Water
3 green onions, chopped
1 onion, roughly chopped
1 large carrot, rougly chopped or 2 medium-sized carrots
1 potato peeled and chopped
2 tbsp minced garlic
2 tbsp gochujang or Korean red pepper paste
1/3 cup gochugaru or Korean red pepper flakes (course)
1 tbsp gochugaru or Korean red pepper flakes (powder) Can add 1 more tbsp if you don't have the powder version
1/3 cup soy sauce
1-2 tbsp sugar start out with 1 tbsp and add more if needed
1 Green peppers, chopped

Optional: Boil the chicken for 2 minutes to remove any excess residue and smell
In a shallow pot, add the chicken and water on medium heat
4-5 lbs Chicken drumsticks or thighs, 2 1/2 - 2 3/4 cups Water
Add chopped onions, minced garlic, potatoes, and carrots. Boil for 20 minutes with lid on
1 onion, roughly chopped, 1 large carrot, rougly chopped, 2 tbsp minced garlic, 1 potato peeled and chopped
In a bowl, mix gochujang, gochugaru, sugar, and soy sauce
2 tbsp gochujang or Korean red pepper paste, 1/3 cup gochugaru or Korean red pepper flakes (course), 1 tbsp gochugaru or Korean red pepper flakes (powder), 1-2 tbsp sugar, 1/3 cup soy sauce
Add the sauce in the pot and mix with water. Spoon the liquid over the chicken
Add chopped green peppers
1 Green peppers, chopped
Cook for another 14 mintues with lid on, or until chicken is fully cooked
Stir occasionally to prevent the bottom from burning
Top it off with green onions
3 green onions, chopped