Dakdoritang: Korean Chicken Stew
Korean comfort food - a hearty stew that eats like an entire meal served over a bowl of rice or by itself.
Servings: 4 servings
Ingredients
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1 tbsp sugar
- 1/2 tsp chili pepper flakes optional
- 1 tsp sesame oil
- 1 tbsp cooking oil
- 2 red chili peppers coarsely chopped (optional)
- 1-2 lbs bone-in chicken legs, thighs or both
- 1/4 cup water
- 3 medium potatoes diced into 1" chunks
- 3 medium carrots diced into 1" chunks
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 3 green onions sliced into 3" pieces
Instructions
- Combine oyster sauce, soy sauce, and sugar, chili pepper flakes, and sesame oil in a small bowl. Set aside.
- Rinse chicken, pat dry with a paper towel, and lightly sprinkle with salt and pepper.
- Fry chopped fresh red chili peppers in cooking oil over medium high heat until fragrant, about 1 minute.
- Add chicken and brown on all sides. Remove any peppers previously added.
- Add potatoes, carrots, garlic, ginger, sauce, water and stir to combine.
- Bring to a boil and then let it simmer for 10 minutes while stirring occasionally.
- Add green onions (slice into 3 inch lengths and cut straight down into long thin slices).
- Taste sauce and add more sugar or soy sauce to your desired sweet/saltiness.
- Serve with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.