Slow-Cooker Dakdori Tang
Dakdori Tang, also known as Dakbokkeum-tang, is a comforting and flavorful Korean chicken stew that is well-suited for preparation in a slow cooker. Traditionally, the ingredients are simmered in a pot, allowing them to cook together without the need for sautéing. In this recipe, the dish is cooked on high, which allows the gochujang—a fermented red chili paste—to caramelize, creating a rich, deeply flavored broth. The use of skin-on chicken contributes to a savory, fatty broth, though for a leaner option, you can remove the skin before cooking.
Ingredients
- 3¼ pounds bone-in skin-on chicken thighs, drumsticks, or a combination (approximately 8 to 12 pieces)
- 1 pound Yukon Gold potatoes scrubbed and cut into 1½-inch chunks
- 1 pound carrots peeled and cut into 1 to 1½-inch chunks
- 10 garlic cloves smashed and coarsely chopped
- 1 yellow or red onion roughly chopped
- 1 long green Korean chile cheong-gochu, stemmed and sliced thickly (or 1 jalapeño, stemmed, seeded, and sliced)
- ½ cup gochujang Korean fermented red chili paste
- ¼ cup soy sauce
- 3 tablespoons gochugaru Korean red chili flakes
- 2 tablespoons freshly minced ginger about 2 inches of ginger root
- 2 tablespoons granulated sugar
- 2 teaspoons sesame oil
- Cooked rice for serving
- 4 scallions sliced
- Sesame seeds for garnish
Instructions
- In a 6- to 8-quart slow cooker, combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar, and sesame oil. Use a spatula to mix the ingredients thoroughly, ensuring that the seasonings are evenly distributed. Add the chicken and toss to coat it in the seasoning mixture.
- Cover the slow cooker and cook on high for 4 to 5 hours, or until the chicken is tender and the vegetables are fully cooked. After the cooking time has elapsed, the stew can be held on the "warm" setting.
- Serve the stew in bowls, placing it over a bed of rice. Garnish with sliced scallions and a sprinkle of sesame seeds.
Notes
Gochugaru, a key ingredient for authentic flavor, can be found in many East Asian grocery stores and online. If unavailable, substitute with a blend of 1 tablespoon of sweet paprika and 1 teaspoon of dried red pepper flakes for a similar taste.