Korean Chicken and Vegetable Stew
- Makes4-6 servings
- Cook Time45 minutes
- 5
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.
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.
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