Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)

Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)

21
funinthesun 13

"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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Ingredients

1 h 10 m servings 352 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 966 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
  2. Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.

Reviews

21
  1. 30 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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 ...

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...

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 an...

Great meal. Will cook this again and again.

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 Tbs...

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...

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 ...

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 be...

Prepared as directed and it was great! *Very* spicy. My wife and I loved it that way, the kids devoured it but said it was a bit too spicy. No leftovers. The second time we prepared it we pr...