Dakdoritang (닭도리탕)

Dakdoritang is a beloved Korean home-style braise of bone-in chicken pieces simmered with potatoes and carrots in a fiery, slightly sweet gochugaru sauce — the kind of dish that fills the kitchen with fragrance and demands a bowl of steamed rice alongside.

Serves: 4

Ingredients

• 1 kg (2.2 lb) bone-in chicken pieces (drumsticks and thighs)
• 2 medium potatoes, peeled and cut into large chunks
• 1 large carrot, cut into thick rounds
• 1 medium onion, cut into wedges
• 4 spring onions (scallions), cut into 5cm (2 inch) lengths
• 5 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp (45ml) gochugaru (Korean chilli flakes)
• 2 tbsp (30ml) gochujang (Korean chilli paste)
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) rice wine (cheongju or sake)
• 1 tbsp (15ml) sugar
• 1 tsp sesame oil
• 240ml (1 cup) water
• Steamed rice, to serve

Instructions

1. Score the chicken pieces through to the bone with a knife to allow the sauce to penetrate. Combine the garlic, ginger, gochugaru, gochujang, soy sauce, rice wine, and sugar in a bowl to make the braising sauce.
2. Heat a wide, deep pan over medium-high heat. Add the chicken pieces skin-side down without oil and sear for 4-5 minutes until lightly coloured. Flip and sear the other side for 2 minutes.
3. Pour the braising sauce and water over the chicken. Bring to a boil, then add the potatoes, carrot, and onion wedges.
4. Cover and braise over medium-low heat for 20 minutes. Uncover, add the spring onions, and continue cooking for 10-15 minutes, stirring occasionally, until the sauce reduces and clings thickly to the chicken and vegetables.
5. Drizzle with sesame oil, taste for seasoning, and serve immediately with steamed short-grain rice.

Cook's Notes: For a more complex flavour, add 2 tablespoons of doenjang (soybean paste) to the braising sauce. The stew reheats beautifully — the flavours deepen overnight in the refrigerator.