Spicy Korean Chicken Stew (Dakdoritang)

Step 1

In a mixing bowl, combine all the seasonings and mix well. You can adjust the amount of chili flakes (gochugaru) to your desired level of spiciness.

Step 2

Add the chicken pieces to the seasoning mix and coat them thoroughly.

Step 3

Simmer a large piece of dried sea kelp in water for 5-7 minutes over low heat. Once done, discard the sea kelp and use the stock to pour over the chicken.

Step 4

Place the marinated chicken pieces in a large, wide pot and pour in enough sea kelp stock to just cover the chicken, about 2-3 cups. Bring the pot to medium-high heat and allow the stew to come to a boil, then reduce the heat to low and let it simmer for 5 minutes, covered.

Step 5

Add the diced onion and carrot to the pot and simmer for an additional 10 minutes over medium-low heat. Then, add the potatoes and continue to simmer for another 10 minutes, stirring gently occasionally. (Note that cooking time can vary depending on the size of your vegetables. If you prefer smaller pieces, adjust the cooking time accordingly.)

Step 6

When the vegetables are almost tender, you can open the lid to let the liquid in the sauce evaporate. This will help thicken the sauce.

Step 7

To finish the stew, add sliced green chili and green onion to the pot and stir to mix well. Let the stew rest for 5 minutes with the lid open before serving. This will allow the stew to thicken up nicely before serving. Serve hot with rice.