spicy korean slow cooked chicken (dhak dori tang)

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 pounds skinless, boneless chicken breast, cut into 2-inch cubes
• 3 tablespoons minced garlic
• 1 1/2 tablespoons crushed red pepper flakes
• 2 pinches black pepper
• 3 pinches salt
• 2 large potatoes, peeled and cut into large chunks
• 3 large carrots, peeled and cut into 1-inch chunks
• 1 large onion, cut into eighths
• 3 tablespoons gochujang (korean hot pepper paste)
• 1/3 cup soy sauce
• 1/3 cup water

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat vegetable oil in a large saucepan over medium-high heat. add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. stir in garlic, red pepper flakes, black pepper, and salt. cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
• stir in potatoes, carrots, and onion. whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. stir occasionally.