Dak Dori Tang (Spicy Braised Chicken Stew)

15 mins Prep
30 mins Cook
4 Serves
  • 1kg Lilydale Free Range Chicken Drumsticks
  • ¼ cup gochujang
  • 2 tbsp gochugaru
  • 8 cloves garlic, minced
  • ½ tbsp minced ginger
  • ¼ cup soy sauce
  • 1.5 tbsp sugar
  • 1 brown onion, chopped into chunks
  • 2.5 cups water
  • 2 carrots, peeled chopped into chunks
  • 2 potatoes, peeled and chopped into chunks
  • 1 small daikon, peeled and chopped into chunks
  • 2 spring onions, chopped into 2cm pieces

To serve

  • Steamed short grain rice
  • 2 spring onions, finely sliced
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  1. In a bowl combine gochujang, gochugaru, garlic, ginger, soy sauce and sugar and stir well.
  2. Make 2-3 cuts in the meatier part of the chicken drumsticks, and then add to the marinade, along with chopped onion. Using your hands, toss everything well and then transfer chicken and onions to a large pot.
  3. Cover chicken with water and place over a medium to high heat. Bring to the boil and then reduce heat to a simmer. Simmer for 15 minutes.
  4. Add carrots, potatoes and daikon to stew and stir. Simmer for a further 15 minutes or until vegetables are soft. Stir through spring onion.
  5. Serve sprinkled with finely sliced spring onion and alongside portions of steamed white rice.
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