Korean Chicken and Vegetable Stew (Dakdoritang)
- Makes4-6 servings
- Cook Time1 hour
- 6
At Jeontong Nokdoo Bindaeddeok lunch stall in Seoul’s Pungmul Market, we tasted dakdoritang, a spicy chicken and vegetable stew, prepared by Mi-Ok Seo. Gochujang, a cornerstone of Korean cooking, is a fermented chili paste; be sure to purchase pure gochujang, commonly sold in red plastic tubs or glass jars. Gochugaru, or Korean chili flakes, have a vibrant red hue and do not contain seeds. If not available, use sweet paprika. Serve with steamed short-grain rice.
Tip
Don’t use a tall, narrow pot. The larger diameter of a Dutch oven allows for greater evaporation, which thickens the liquid and concentrates flavor.
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