Dakdoritang (Korean Spicy Chicken Stew)

Ingredients

• 2 1/2 to 3 lb (1.1 to 1.4 kg) whole chicken (cut up to pieces, or bone-in chicken thighs and drumsticks. See note below.)
• 1 (about 200 g) onion (diced)
• 2 (about 250 g) carrots (roughly diced)
• 1 lb (450 g) Yukon potato (peeled and cut into 1-1/2 inch chunks)
• 2 green chilies (sliced)
• 2 green onion (chopped)
• 4 cup (960 ml) water
• 1 large piece (about 10 x 10 cm) dried sea kelp (dashima)
• 2 heaping tbsp (about 40 g) Korean chili paste (gochujang)
• 2-3 tbsp (15–22 g Korean chili flakes (gochugaru) (see note below)
• 4 tbsp (60 ml) soy sauce
• 1-1/2 tbsp (30 g) honey
• 3 cloves (about 9 g) garlic (minced)
• 1 tsp (5 g) ginger paste
• 2 tbsp (30 ml) sweet rice wine (mirim)
• 1 tbsp (15 ml) sesame oil
• 1 tsp (2 g) black pepper

Instructions

1. 1

   Make the sea kelp stock: In a small pot, simmer 1 large piece of dried sea kelp in 4 cups (960 ml) of water over low heat for 5 minutes. Remove the kelp and reserve the stock.

2. 2

   Prepare the seasoning paste: In a bowl, combine gochujang, gochugaru, soy sauce, honey, garlic, ginger, mirim, sesame oil, and black pepper. Mix well until smooth.

3. 3

   Assemble the stew: In a large pot, add the chicken pieces, onion, and carrot. Spoon the seasoning paste evenly over them. Pour in just enough kelp stock to slightly cover the ingredients (about 2–3 cups).

4. 4

   Add potatoes and simmer: Cover the pot and bring to a boil over medium-high heat. Let it cook for 10 minutes. Add the potatoes and stir gently to submerge them in the sauce. Reduce heat to medium, cover again, and simmer for 20 minutes, or until the vegetables are tender. Stir occasionally and spoon the sauce over the top. Uncover for the final 5 minutes to help reduce and thicken the broth.

5. 5

   Finish with chilies and serve: Add sliced green chilies and chopped green onion. Cook uncovered for another 3 minutes, then give it a final stir. Let the stew rest for 3–4 minutes. Serve hot with rice.