Korean Spicy Braised Chicken and Potatoes (Taktoritang)

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

https://www.maangchi.com/ingredients/doenjang

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).

https://www.maangchi.com/ingredients/hot-pepper-paste-gochujang

https://www.maangchi.com/ingredients/hot-pepper-flakes

(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)

"Does this recipe make the right amount to do it in an earthenware pot? It sounds really good and I would like to try it."

I don't know. I make it in a regular pot. It is really good and so easy to make. You could try to make it in a earthenware pot and see if the ingredients will fit, and if not, then jut put it into a regular pot. I guess you would need the largest size earthenware pot?

Earthenware bowl

Updated recipe.

The black pepper should be 1/4 teaspoon instead of 1/4 tablespoon.

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 teaspoon 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).

https://www.maangchi.com/ingredients/hot-pepper-paste-gochujang

https://www.maangchi.com/ingredients/hot-pepper-flakes

(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)