michelle picker cooks

Dakdoritang is a traditional Korean chicken stew. It’s hearty and warming and with the addition of Korean chilli paste (gochujang) and Korean chilli flakes (gochugaru) as well as green chillies in the garnish, the stew certainly packs a punch.

In a heavy cooking pot that just fits your chicken in one layer combine 6 bone-in chicken pieces (I used drumsticks) with 3 finely diced cloves of garlic, an equal amount of finely grated fresh ginger, 2 tablespoons of Korean chilli paste, 2 tablespoons of Korean chilli flakes, 1 tablespoon of soy sauce, 1 tablespoon of Korean soy sauce or tamari, 3 teaspoons of honey, 2 teaspoons of sesame oil, 1 tablespoon of oyster sauce and 2 tablespoons of rice wine. Mix well to combine then pour in boiling water to just cover the chicken and add a small piece of dried kelp (kombu). Bring to boil and then reduce to a simmer. Cook for 20 minutes. Add 1 large onion and 2 carrots, both chopped into medium sized pieces, and simmer for a further 15-20 minutes until the vegetables are tender. Garnish with sliced green chillies and green onion and serve with rice.