Re: Korean Spicy Braised Chicken and Potatoes (Taktoritang)

Home Forums Reader recipes Korean Spicy Braised Chicken and Potatoes (Taktoritang) Re: Korean Spicy Braised Chicken and Potatoes (Taktoritang)



I forgot to include to add 1 tablespoon of korean soybean paste into this recipe.

Korean Spicy Braised Chicken and Potatoes (Taktoritang)

1 whole chicken, chopped, or whatever chicken pieces you prefer

2 cups onions, chopped

2 cups potatoes, chopped into big pieces

1 cup carrots, chopped into big pieces

2 tablespoons minced garlic

1 1/2 cups water

2 tablespoons red pepper paste (gochujang)

4 tablespoons rep pepper flakes (gochugaru)

1 tablespoon korean soybean paste (doenjang)

2 tablespoons soy sauce

1 tablespoon cooking wine

1 tablespoon honey

1 tablespoon sesame seeds

1 tablespoon sesame oil

1/4 tablespoon black pepper

green onions, chopped, for garnish

Place all the above ingredients in a pot, except for the green onions. Bring to a boil, then lower the heat to low and simmer for about 45 minutes, stir occasionally while simmering.

Serve in individual bowls, garnish with green onions, a sprinkle of sesame seeds and a splash of sesame oil.

Serve with steamed rice and kimchi.

Adjust the spiciness of the dish by adding more or less red pepper paste (gochujang).

(I use the less spicy pepper flakes. They are not hot but full of flavor.

Maewoon gochugaru (매운 고추가루): spicy hot pepper flakes

Deol Maewoon gochugaru (덜매운 고추가루): less spicy hot pepper flakes)