Reviewed: Nov. 8, 2009

The first time I made this, it was amazing! I used chicken breasts instead and as I live in Korea, I have access to all of the Korean ingredients. I made it for a Korean who loved it and asked me to make it again. I did and used chicken drumettes, but both of us found it to be nowhere near as good as with the breasts. Maybe I altered the recipe or maybe the chicken drumettes were not great quality, but I will stick to the breasts~in fact, I'm going to make it tonight and will let you know how it turns out! ***I definitely prefer the chicken breasts. I also added some red pepper powder (gochu garu), sliced red pepper (gochu) and some large green onions (pa). Delicious!!

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achkorea

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Reviewed: Sep. 15, 2009

Hello, i tried it and it was very delicious. I put some spices and made it a bit more hot. it was juicy and spicy.

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Manshuk

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Reviewed: Sep. 13, 2009

My sister n law made this the other night for my family and we all loved it. I had to come on here and look for it. Hers had more juice which made it taste even better. Cant wait to make it myself!

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Denise

Living In: Hesperia, California, USA

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Reviewed: Sep. 11, 2009

Yummy! I use chicken thighs usually, b/c I have them on hand, but it always turns out great! I add 1 cup of water instead of 1/4 (b/c I always add more potatoes & carrots than called for) and let it simmer for much longer to let all the flavors really absorb into the veggies. Thank you for the great recipe!

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TTV78

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 4, 2009

I'm Korean/Hawaiian This recipe is just like my mother's cooking! it's yummy! I make it without the hot pepper paste sometimes and is sill really good!

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mummy335

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Reviewed: Jul. 18, 2009

This is my all-time favorite recipe! Its so simple yet so flavorful! Plus it satisfies my spicy craving. Ive made this countless times. I added a little MSG and lots of sesame seeds for more flavor! Its so juicy and spicy, yet the perfect amount of sweet, bcuz of the baby carrots and small amount of sugar.

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*MiSHA*

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 13, 2009

This was very good and easy to make!! I was low on rice wine vinegar so I used part cidar vinegar and it was still good!! I also used chicken thighs!! I will be making again!! Nice and spicey probably not good for the little ones!!

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Syndi

Home Town: Fort Walton Beach, Florida, USA

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Reviewed: Jun. 9, 2009

Very good! Will use half the amount of soy sauce next time as it was a bit salty for my taste.

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ginakinata

Cooking Level: Beginning

Home Town: Sacramento, California, USA

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Reviewed: Apr. 30, 2009

My mom has always called this "Chicken Chim". I'm half Korean and this is a favorite of our family. I wanted to try this so that I wouldn't have to call my mom anymore to ask her to make it so we can come over and eat for dinner. lol. Thats pretty sad huh? My mom adds zucchini squash also to this and uses sesame oil (about a swirl of it in the pot)and sesame seeds. But She doesnt use the gochujang she just uses the same red pepper flakes used in making kim-chi. My sister and I like it made with more vegetables than meat but she does uses chicken breast or drumsticks depending on what she has. The recipe was good. (That says alot because nothing is ever as good as my mom's)You can always play with the main ingredients though. It's very hard to write recipes for korean dishes because they never measure things out. Thanks for the recipe.

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satxcaser

Cooking Level: Intermediate

Home Town: Zehlendorf, Berlin, Germany

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 17, 2009

I absolutely loved this dish. I did add about 1 cup more water because I love sauce over my rice. This was very spicy which my boyfriend and I absolutley love. To make this even healthier I used bone in legs and removed the skin. The bone in keeps the meat moist and delicious. I also added a few extra garlic cloves. This is a keeper.

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CHETUBIG001

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Reviewed: Mar. 20, 2009

I used to get a wonderful "spicy chicken" dish at a Korean restaurant in Lansing, MI. I moved, and I really missed that dish. This recipe is IT. SO GOOD. Next time I'll make in the crock pot and debone the chicken an hour or two before eating. PERFECT

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CLAFOUNT

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

My mom is Korean, and she used to make this when I was growing up. This recipe is wonderful...thanks for sharing! Also...with this recipe, for those who don't like spicy, just follow the directions without the red pepper paste...still yummy!

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JasMom79

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Reviewed: Jan. 22, 2009

WOW... My mouth is still tingling from this... but it's probably my fault since I had to sub chinese hot sauce for the hot chili paste. May have changed the flavor, but as this is my first experience with Korean recipes, I didn't miss anything. Also used boneless skinless chicken breasts because that's what I had. Very tasty, flavorful, and spicy. Husband said this is his favorite thing I have made off this site so far!

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rosyshell

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Reviewed: Jan. 14, 2009

Yumilicious! I've made this twice and it is a keeper! Woohoo!

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asianmama

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Reviewed: Dec. 18, 2008

My entire family loved this recipe. I did not change a thing about it. I cooked everything as I was suppose to!! Wonderful, thanks for posting it!!

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Dec. 10, 2008

we love this — and I'm Korean :-) i usually use breasts instead of drumettes and add some freshly grated ginger, this smells amazing while it's simmering. if you don't have hot pepper paste on hand, Sriracha (the hot chili sauce) works incredibly well in this too.

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Little Wing

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

I'm korean and this recipe is definitely authentic. It is meant to be spicy so if you dont like spicy this is not the recipe for you. I used a combination of boneless skinless breasts and legs. Definitely use a combination. Something about the bone-in makes it juicy. I used about 1 cup of water because I like a little more sauce and plus the potatoes tend to soak it a good bit of it. I used 1/3 cup of low sodium soy sauce and only 1 Tbs of sugar as someone had recommended. I also added a good 1/2 cup of green onions in the last 10 mins of cooking. My aunt used to add this. I also added extra garlic- minced! and red pepper flakes because I love spicy!! Also about the hot pepper paste: this is a key ingredient. Must use the korean hot pepper paste otherwise you are making a totally different recipe and definitely use 3 huge heapings of it. One last thing....it definitely has to be served over rice. Not serving this with rice would be like serving meat sauce without the spagetti pasta! Thanks for the recipe! My husband raved about it!! The meat just fell off the bones and was very juicy. I can see myself making this very often!

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JudesM

Cooking Level: Beginning

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Reviewed: Nov. 26, 2008

I liked it. Alittle too spicy but I enjoyed it. I tripled everything but the red pepper paste and it was still VERY spicy. But I liked it.

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adon

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Reviewed: Nov. 3, 2008

hubby and I both loved this recipe im 38 weeks pregnant and was looking for a spicy dish to help make labor progress it didnt work but it was an excellent and filling dinner...........I take it back iwent into labor about 3 hours after I wrote this review!!!!!!!!!!1

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tkyoshiwife

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Reviewed: Oct. 29, 2008

Better with age. Would have preferred chicken that wasn't on the bone. Otherwise, just wonderful. Thanks!

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SHANA5522

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Lake Villa, Illinois, USA

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Korean Spicy Chicken and Potato (Tak Toritang)

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