Spicy Braised Chicken and Potatoes Taktoritang Recipe

This Korean chicken stew is simple and easy to make with very little hands-on time. Simmering makes the chicken incredibly tender and the sauce has a spicy kick. This isn’t a dish you’d normally order in a restaurant, but it is Korean home cooking at its best. Serve it over white rice with an extra scoop of sauce for an easy and comforting meal.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
2 pounds chicken breasts cut into large pieces*
1 large carrot, peeled and cut into 2-inch pieces
2 onions, cut into large chunks
2 large potatoes, cut into large chunks
4 cloves garlic, finely chopped
2/3 cup soy sauce
1/3 cup water
3 Tbsp hot pepper paste (kochujang)**
1 Tbsp red pepper flakes (kochukaru)**
Preparation:
In a large pot over medium-high heat, combine chicken, carrot, onions, and potatoes.

In a separate bowl, mix garlic, soy sauce, water, hot pepper paste, and red pepper flakes.

Pour mixture over chicken and vegetables in pot and bring to a boil.

Reduce heat to low and simmer for 40 minutes, until sauce has thickened.

(Serves 4)

* I almost always use skinless chicken breasts in this dish because they’re healthier, but you can use thighs, large drumsticks, and even a whole chicken cut into pieces.

** This recipe is easily adjusted for different levels of spiciness. For a less spicy dish, you can use just a 1 Tbsp of pepper paste and no pepper flakes.

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