Dakdoritang is a traditional Korean braised chicken dish.  Chicken thighs or drumsticks may be used instead of breasts.  I didn’t have Korean chile paste (kochujang or gochujang)) and couldn’t find any at my local Asian market, so I used some harissa I had prepared earlier in the week.  This dish wasn’t really very hot, but was very flavorful and super easy to prepare.  It is definitely something I would make again, especially if I am able to find the Korean chile paste.


2 boneless, skinless chicken breasts, cut into large chunks
4 medium sized potatoes, peeled and cut into eighths
2 onions, cut into eighths
1 carrot, cut into 1 inch chunks
1-2 jalapenos, sliced (optional)
2 tbsp minced garlic
2 tbsp kochujang (also spelled gochujang – Korean hot pepper paste)
2 tbsp kochukaru (red pepper flakes)
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
1 tbsp ginger
2 cups of water
Salt and pepper

In a heavy pot, combine all ingredients.  Cover and cook for 30-40 minutes over medium heat.  Season with salt and pepper to taste.  Serve hot with rice.


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