Monday, September 27, 2010

Spicy Chicken & Potato Stew - (Dak-Toritang)

Spicy Chicken & Potato - (Dak-Toritang)
Serves 4

1 lb. chicken breast, cut into bite size pieces
3 garlic, crushed
1 potato, cubed
1 carrot, chopped
1/3 onion, chopped
2 T. kochujang (Korean red chili paste)
2 T. soysauce
1 T. sugar
dash of sesame oil (optional)
3/4 c. water
1 T. corn syrup

1.  Prepare all the vegetables and poultry.  For a vegetarian meal you can omit the chicken and its just as good without it!

2.  In a small-medium size pot, cook the chopped carrots and potato with a little bit of olive oil over medium-high heat.  Cook until somewhat translucent, about 4 mins.  Add the chicken and chopped onion, cook for an additional 3 mins. stirring occasionally.

3.  Prepare the sauce for the stew, in a small bowl combine the korean red chili paste (Kochujang), soysauce, sugar, corn syrup and a dash of sesame oil (optional).  Add the sauce and stir to coat evenly then gradually add the water.

4.  Bring to a boil reduce the heat to medium-low, simmer for 20-30 mins. until the chicken is thoroughly cooked and the liquid has thickened.  Check and test out a piece of the chicken, you dont want to overcook the chicken or it will become dry.  Ready to serve with steam rice.

Enjoy! (:


Angus Beef said...

All you really need with this is a bowl of perfectly cooked sticky rice. My mom made this instead of turkey last Thanksgiving (we decided to go Korean just to change it up), haha.

Kim said...

Thats great! It probably has more flavor than the traditional turkey. :) I think we often portray Thanksgiving as having turkey, green beans, cranberry sauce and pumpkin pie, I guess that's the American tradition. But it's good to come up with our own. It's about spending time together with your love ones and friends with good food. :)

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