Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)

Spicy Korean Slow Cooked Chicken (Dhak Dori Tang) This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 40 mins

    TOTAL : 1 hr 10 mins

    SERVING : 6

    YIELD : 6 servings

  • Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.

  • Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.

Per Serving: 352 calories; protein 34g; carbohydrates 35.5g; fat 8.3g; cholesterol 78.1mg; sodium 965.8mg.