Korean Spicy Chicken Stew (Dak Dori Tang)

Ingredients 0/15

Step 1

Combine together the soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl to make the marinade. Heat a tablespoon of vegetable oil in a large pot over medium heat. Add the chicken and cook it until it’s nicely browned all over, which should take about 10 minutes. Once browned, toss the chicken in the marinade so it’s well coated.

Step 2

Add a bit more oil to the pot if needed, then throw in the carrots, potatoes, leek, and onion. Cook everything together, stirring occasionally, until the onion becomes soft and translucent—around 10 minutes. Stir in the habanero pepper and cook for another minute until you can really smell its aroma.

Step 3

Pour in some water, then add the chicken and any leftover marinade back to the pot. Bring the stew to a boil, then lower the heat and let it simmer. Keep an eye on it and add a little more water if it looks too thick. Let everything cook until the vegetables are tender, about 10 minutes, and then it’s ready to enjoy.