Dak Dori Tang aka SPICY Korean Braised Chicken Recipe
This recipe uses one whole chicken cut into 8 pieces, or 10 pieces if you cut the breasts in half because you have a strange issue with large breasts like I do. You can also use an 8- to 10-piece colonel's combination of thighs and drumsticks, but a chicken made up of all thighs and drumsticks just doesn't seem all that natural, now does it?Serves 4 happy, social friends in one sitting, or a single girl who eats leftovers of a whole chicken for dinner in solitude 6 nights in a row.
Servings: 4 servings
Calories: 526.25kcal
Ingredients
- 1 whole 3 to 4 pound chicken cut into 8 (or 10) pieces, or 8-10 thighs and drumsticks
Braising Sauce
- ¼ cup tamari or regular soy sauce
- 2 tablespoons sake or mirin
- 2 tablespoons maple syrup or coconut sugar, date sugar, or regular brown sugar
- 1 1-inch piece ginger smashed against the cutting board with broad side of large knife
- 3-4 cloves garlic peeled and smashed
- 2 tablespoons gochugaru aka Korean red pepper flakes
- 2 tablespoons gochujang aka Korean red pepper paste
- ½ teaspoon black pepper
- 2 cups chicken stock to start up to 3 cups, if needed
Vegetables
- 1 stalk green onion white part cut into 2-inch pieces, green part saved for garnish
- ½ large onion cut into ¼-inch thick slices
- 2 large carrots peeled and cut into 2-inch pieces
- 1 medium sweet potato peeled and cut into ¾-inch wide half moons
- 1 jalapeño or serrano pepper thin sliced on bias
- optional: 1 cup of mushrooms, 1 cup regular radishes or chopped daikon radish
Finish and Garnish
- 1 teaspoon sesame oil
- 1-2 tablespoons toasted sesame seeds
Instructions
- Combine tamari, sake or mirin, maple syrup, ginger, garlic, gochugaru, gochujang, and black pepper in a small bowl or lquid measuring cup.
- Place chicken piecesin heavy-bottom pot or Dutch oven. Pour braising sauce and 2 cups chicken stock over chicken. If chicken is not mostly submerged, add enough water so which is mostly submerged under liquid.
- Bring chicken and sauce to a boil, then turn down heat to low. Cover pot with lid, leaving a small opening to vent steam. Simmer for 20 minutes.
- Add cut vegetables—onions, carrots, sweet potatoes and white part of green onions—to pot, pushing them in between the pieces of chicken. Simmer with vented lid for another 20 minutes, checking on the pot every 5-10 minutes during cooking. Tilt the pot, grab some of the braising liquid, and pour over the top of the chicken so it doesn't dry out. If the braising liquid seems to be evaporating too much, add a little bit more chicken stock.
- Remove the lid, add the sliced jalapeño or serrano peppers, and simmer for 5 minutes to soften the jalapeños and reduce the braising sauce.
- Taste the braising sauce. Adjust seasoning with additional splashes of tamari or sea salt if needed.
- Transfer Dak Dori Tang to serving platter if using. Drizzle with 1 teaspoon of sesame oil just before serving. Garnish with fresh sliced scallions and toasted sesame seeds.
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Notes
Nutrition information for 1 serving based on 4 servings for this recipe.
Nutrition
Serving: 1serving | Calories: 526.25kcal | Protein: 75.29g | Fat: 10.57g | Fiber: 3.7g