Recipe by funinthesun
"This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy."
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skinless, boneless chicken breast, cut into 2-inch cubes
1 1/2 tablespoons
crushed red pepper flakes
potatoes, peeled and cut into large chunks
carrots, peeled and cut into 1-inch chunks
onion, cut into eighths
gochujang (Korean hot pepper paste)
Imade this last night. I cut back slightly on the flakes and the paste since it was the first time. I added more when it was done. It was very good. My kids, 5 and 9 and hubby loved it. Made with sushi rice. MMMMMmmm!
Overall this is tasty and received good reviews from the family, but next time would cut the soy sauce in half (it is very salty otherwise) and add some greens - bok choy, green beans - to make this a one-pot meal.
I basically browned up the chicken a bit then dumped everything else in. Used baby carrots. No salt. 1/4 cup Korean soy with kelp. Probably more than a cup of water because it thickened up and needed it. Kimchi on the side. It's like a stew/chili. Delicious!
Great meal. Will cook this again and again.
picture stirfry turned stew. this is very yummy and spicy. i added red peppers and brocolli for some colour and vitamins. we seved it over basmati rice. i will definatly make this again. if you have a cold or just want to be cozy, this is the meal for you!
This was delicious! I've never had this dish before so I don't know how authentic it was but I really loved it. I only used 1Tbsp crushed red pepper and I didn't have gochujang, so I used 2 Tbsp Thai Chili Garlic Paste. I was glad I cut the heat a little, it still had plenty of kick! I served it with rice but it would have been great without it. Delicious...will definitely make again.
Very good, quick and simple meal that I will make again. As the description stated, this one is very spicy. I cut back a little on the crushed red pepper flakes, and I did not have the Korean hot pepper paste but used the hunan red chili sauce that I had instead. Also, I knew I would want sticky rice with this dish (in my opinion you must eat this with rice) so I omitted the potatoes and threw in some celery. I just didn't see us eating potatoes and rice. Very good.
This was pretty good. I cut back slightly on the red pepper and the paste, but would probably follow the recommended amounts next time. I did add a little more water and some red and yellow bell pepper. I also used low sodium soy sauce and didn't add any additional salt. Good reviews from my dinner companions!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 352
** Calories from Fat: 74
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