Spicy Korean Chicken Stew (Dakdoritang)

Ingredients

• 2 lbs Chicken thighs, bone-in, skin-on
• 2 medium Potato, peeled and cubed
• 1 medium Onion, chopped
• 1 medium Carrot, chopped
• 1 cup Korean radish (or daikon), peeled and cubed
• 3 tbsp Gochugaru (Korean chili powder)
• 2 tbsp Gochujang (Korean chili paste)
• 3 tbsp Soy sauce (gluten-free)
• 4 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tbsp Sugar
• 4 cups Chicken broth
• 1 tsp Sesame oil
• 2 stalks Scallions, chopped

Instructions

1. 1In a large pot or Dutch oven, combine the chicken, potato, onion, carrot, and Korean radish.
2. 2In a separate bowl, mix together the gochugaru, gochujang, gluten-free soy sauce, garlic, ginger, and sugar.
3. 3Pour the sauce mixture over the chicken and vegetables. Add the chicken broth.
4. 4Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
5. 5Stir in the sesame oil and scallions before serving. Serve hot with rice.

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