Dakidoritang ­ Korean Chicken and Potato Stew

  • 1 lb boneless, skinless chicken thighs, cut into 1” cubes

  • ¾ cup ­ Suji’s Korean Spicy Sauce, divided into ½ cup and ¼ cup

  • 4 cups ­ steamed white rice

  • 2 cups ­ water

  • 1 ½ lbs ­ baby yukon gold potatoes, washed and cut into quarters or sixths

  • 1 ½ cup ­ carrots, peeled and cut into 1” pieces

  • 1 cup ­ yellow onion, peeled and cut into thin strips

  • ½ cup ­ kimchi, cut into 1” pieces

  • ¼ cup ­ chopped scallion

  • 2 T ­ vegetable oil

  • 2 T ­ toasted sesame seed oil

  • 2 T ­ sugar

Take the diced chicken thigh meat and mix it with ½ cup of the spicy sauce. Marinate for 8 to 12 hours. Heat the vegetable oil over medium heat in a nonstick, 5-quart Dutch oven or straight walled sauté pan. Add the chicken and cook for 2 minutes. Add the potatoes, onions and carrots and increase the heat to high. Cook for 4 minutes. Add the kimchi and water. Bring to a boil and then reduce to a simmer. Place a lid on the pot and cook for 15 minutes. Add the sesame oil, sugar and remaining ¼ cup of spicy sauce. Re-lid and continue cooking for another 15 to 20 minutes or until the sauce has thickened slightly. Finish with the chopped scallions. Serve along with the steamed rice. Serve immediately. Serves 4-6.

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