Super Speedy Dak-doritang (Spicy Braised Chicken)
Quick & Easy Dak-doritang for Weeknights
Coming home after a long day at work and craving something delicious? This recipe makes Dak-doritang (Korean spicy braised chicken) in a flash using boneless chicken thighs. It’s incredibly fast and surprisingly flavorful, perfect for busy weeknight dinners. The blend of spicy, savory, and sweet sauce with tender chicken and crisp vegetables is a crowd-pleaser for all ages. Enjoy a comforting, home-style Dak-doritang anytime!
Main Ingredients- 300g boneless chicken thighs, cut into bite-sized pieces
- 1/4 carrot, cut into pieces similar in size to the chicken
- 2 potatoes, cut into pieces similar in size to the chicken
- 2 Korean green chilies (cheongyang peppers), sliced diagonally (use 3 for extra spice)
- 1 green onion, sliced diagonally
Cooking Instructions
Step 1
First, cut the 300g of boneless chicken thighs into bite-sized pieces. In a bowl, combine the chicken pieces with 2 tablespoons of cooking wine and a pinch of black pepper. Gently mix them together with your hands and let it marinate for about 10 minutes. This step helps remove any gamey odor from the chicken and makes the meat more tender.
Step 2
Next, prepare the vegetables. Cut the 1/4 carrot and 2 potatoes into bite-sized pieces, roughly the same size as the chicken. If you prefer your potatoes less likely to break apart, you can cut them slightly smaller than the chicken pieces. Slice the 2 Korean green chilies and 1 green onion diagonally. Adjust the number of green chilies based on your preferred level of spiciness.
Step 3
Now, let’s make the delicious sauce! In a small bowl, combine 2 tablespoons of gochugaru, 0.5 tablespoon of sugar, 1.5 tablespoons of minced garlic, 1 tablespoon of gochujang, 2 tablespoons of cooking wine, and 4 tablespoons of soy sauce. Add a pinch of black pepper. Mix all the ingredients thoroughly with a spoon until you have a smooth and flavorful sauce.
Step 4
Bring a pot of water to a boil. Add the marinated chicken thighs to the boiling water and blanch for about 5 minutes. This process helps remove any impurities and excess fat from the chicken, resulting in a cleaner taste. After blanching, drain the chicken and set aside.
Step 5
Take a deep pot or a wide pan. Place the blanched chicken thighs, chopped potatoes, and carrots at the bottom of the pot. Pour all the prepared sauce evenly over the chicken and vegetables, ensuring everything is well-coated.
Step 6
Carefully pour 500ml of water into the pot. The water should come up to about two-thirds the height of the ingredients. Bring the mixture to a boil over high heat, then reduce the heat to medium, cover the pot, and let it simmer until the ingredients are cooked through. Stir occasionally to help the flavors meld.
Step 7
Once the potatoes and carrots are almost tender, add the diagonally sliced green onion and green chilies to the pot. Continue to simmer for a few more minutes. The addition of these ingredients will add a fresh aroma and a pleasant kick of spice, enhancing the overall flavor of the Dak-doritang.
Step 8
Finally, let the Dak-doritang simmer until the sauce thickens to your desired consistency. Be careful not to reduce it too much, or it might become too salty. Turn off the heat when the sauce is just right. Serve hot with rice for a truly satisfying meal! Enjoy your delicious homemade Dak-doritang!
