During the winter season, I love a warm, hearty bowl of comfort food. My girlfriend has been asking for my recipe of daktoritang, a Korean spicy chicken stew and ever since we chatted about it, I've been craving for it like mad! It's a quick and easy recipe, one of those 'throw it all in a pot' and 'sit back and relax' type of meals. Takes only about an hour total to make! Such a yummy dinner for any night of the week.

Perfect for any chicken lover, you can adjust the spiciness according to your taste.

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Daktoritang 닭도리탕 (Korean Spicy Chicken Stew)

Serves 4-6

Ingredients

Sushi rice

2 ½ pounds chicken thighs

2 large potatoes, cut into large chunks

2 carrots, chopped into ½ inch pieces

1 large onion, cut into 8 chunks

4 cloves garlic, crushed

¼ cup water

½ cup soy sauce

2 tbsp white sugar

3-4 generous tbsp gochujang/Korean hot pepper paste

(adjust based on how spicy you want it!)

Directions

1. Mix chicken, potatoes, carrots, onion and garlic in a large pot over medium heat

2. Pour in water and soy sauce

3. Mix in sugar and pepper paste and bring to a boil

4. Reduce to low and simmer covered, for 45 minutes until chicken is cooked through and veggies are tender.

5. Serve with sushi rice.

Close-up of daktoritang, a Korean Spicy Chicken Stew I made for tonight. Delicious!

Cooked in gochujang (a Korean fermented red chili paste) along with vegetables such as potatoes, carrots, and onions, it's a real hit for spicy lovers but what I love about this dish is the ability to be able to alter the hotness of the sauce. Growing up I remember seeing four different pots over the stove, straight up from Goldilocks, when my mother made this. One was extra spicy, one was regularly spiced, the third was mildly spiced, and the littlest pot was for, well, you know how the rest of this goes...

Anyone hungry? Winner-winner, chicken dinner! Don't forget to download the recipe above!

I love it spicy so I usually put in 4 heaping spoonfuls of gochujang in, however, if you would like it on the milder side, I'd recommend a generous 2 tablespoons for it. As for the chicken, you can use any part of the meat, just as long as it's close to 2.5 pounds. I really like chicken thighs, so I used boneless ones for this recipe.

Chicken stew, where are you? You're about to get in my belly, that's where! ;)

You can get gochujang at any Asian market. They're also available online at Amazon and other similar places. If you have more questions about this stew, please comment below. I am always happy to hear and answer questions from my readers. You guys rock! TGIF and hope everyone has a nice weekend! Have a good one. :)

Daktoritang 닭도리탕 (Korean Spicy Chicken Stew) Photos © Suzanne Spiegoski

Love & xx's

A traditional Korean stew I've been living on since I could eat, I refer this soup as the, 'cure all' mother of all soups. To me, it is one of my go-to comfort foods whether I'm feeling a little under the weather or dreadfully sick, this stews is packed with protein, vitamins and other nutrients that doesn't only do a body good, but is good for the soul. And especially on a cold, end of October, Monday, what's better to warm you up than a delicious bowl of something home-cooked for dinner?

Fermented Soybean Paste Stew (Doenjang Jjigae) Recipe

Makes 4 – 6 servings

Ingredients

2 green onions

1 (12-ounce) package of medium or soft tofu

1 onion, sliced

1 zucchini, quartered

1 (10-ounce) package of button mushrooms

2 Tbsp fermented soybean paste

Water

2 garlic gloves, minced

Preparation

Dissolve the soybean paste in 3 cups of water into a large cooking pot. Stone pot works great for this. *I use a masher to blend the paste in the water more efficiently. Add sliced onion, zucchini, tofu, and mushrooms. Bring to a boil,and then add garlic. Lower the heat and let simmer for about 10-15 minutes. Add green onions and cook for another 1-2 minutes.

Serve immediately with rice, kimchi, and other side dishes (banchan).

There are also many variations to this dish. You can do a kimchi jjigae, one with some kind of meat like beef or pork, or instead of all the vegetables listed, you can opt for only one kind, like Napa cabbage or soybean spouts. During my childhood summers, my mother used to put in the Swiss chard she grew in from our backyard. It was amazing. Still is.

You've got to try this soup! I strongly urge you to eat this with rice though. Especially if accompanied with other tasty side dishes like kimchi. Both the soup and kimchi are on the salty side, and taste too strong without it's imperative sidekick. So don't get it twisted. Don't separate the two! They go along together just like peas & carrots! :)

What are some of your favorite, everyday comfort meals or soups? Something that's easy to make, is nutritious, and doesn't have you slaving over the stove all day long? I love to hear from other bloggers and their food testaments and recipes. Or if there's another fellow Korean blogger who's made the same soup but in a different way, holler at your girl! 🇰🇷