Photograph of the finished Daktoritang

Korea · Gà hầm cay Daktoritang

Daktoritang

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 2.6 lb
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 4.2 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.1 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the chicken into large pieces, blanch it in boiling water, and rinse off any foam.
  2. 2 To make the sauce: combine gochujang, Korean chili powder, soy sauce, minced garlic, and a pinch of sugar.
  3. 3 Sauté the chicken with half of the sauce until it absorbs the color, then add just enough water to cover it.
  4. 4 Simmer for 25 minutes, then add the potatoes and carrots cut into large pieces.
  5. 5 Simmer for another 20 minutes until the potatoes are tender and the sauce has thickened, then sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 40 min

    Replace the chicken stew in step 4: cook the chicken with the sauce under high pressure for 8 minutes, then quickly release the pressure. Open the lid and add the potatoes and carrots, cooking for 15 minutes as in step 5 to prevent the vegetables from falling apart and to thicken the sauce.

Start cooking