Korean Chicken and Vegetable Stew

Makes
4-6 servings
Cook Time
45 minutes
Rating
4

This spicy, umami-filled stew is called dakdoritang in Korean. The flavor backbone comes from soy sauce and gochujang, a Korean fermented chili paste. Look for gochujang, packed in red plastic containers or bottles, in the international aisle of supermarkets or in Asian grocery stores. If you like, drizzle with sesame oil or sprinkle with toasted sesame seeds before serving. Steamed white rice is the perfect accompaniment.

Tip

Don’t use russet potatoes in place of the Yukon golds. Because of their high starch content, russets break down easily when fully cooked and may turn the stew thick and murky; Yukon golds, however, have a creamy-dense texture and will hold their shape.

Ingredients

1
tablespoon grapeseed or other neutral oil
1
medium yellow onion, chopped
3
medium carrots, peeled and sliced into ½-inch rounds
2
medium garlic cloves, finely chopped
2
tablespoons finely grated fresh ginger
3
tablespoons gochujang
3
tablespoons soy sauce, plus more as needed
1
tablespoon honey
3
pounds bone-in, skin-on chicken thighs, drumsticks or a combination, trimmed and patted dry
1½
pounds Yukon gold potatoes, unpeeled, cut into 1-inch chunks
4
scallions, thinly sliced on the diagonal

Step 1

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and carrots, then cook, stirring occasionally, until the onion softens and begins to brown, 5 to 7 minutes.

Step 2

Add the garlic and ginger; cook, stirring, until fragrant, 30 to 60 seconds. Add 5 cups water and stir in the gochujang, soy sauce and honey. Add the chicken and potatoes, then bring to a simmer. Simmer, uncovered, until the potatoes are tender and a skewer inserted into the chicken meets no resistance, 25 to 30 minutes.

Step 3

Off heat, taste and season with additional soy sauce. Serve sprinkled with the scallions.