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Korean Chicken Stew with Kimchi - BBE 03/23
In Korea this comforting chicken stew is known as dakdoritang - it's full of Korean chilli flakes (gochugaru) which have a lovely, sweet and slightly smoky flavour with just a touch of heat. The stew is served here with sticky rice and a quick version of kimchi, Korea's ubiquitous fermented cabbage dish.
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35 mins
1 hr
3/5
In stock
Special Price £1.50 Regular Price £3.25
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In Korea this comforting chicken stew is known as dakdoritang - it's full of Korean chilli flakes (gochugaru) which have a lovely, sweet and slightly smoky flavour with just a touch of heat. The stew is served here with sticky rice and a quick version of kimchi, Korea's ubiquitous fermented cabbage dish.
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Recipe
35 mins
1 hr
3/5
Serves 4
Medium Effort
Chicken
Dietary
Dairy Free
Origin
Korea
- Kimchi Spices: Korean chilli, onion, garlic, chives, coriander
- Stew Topping: white SESAME, black SESAME, chives
- Paste Spices: Korean chilli, ginger, garlic, black pepper, yellow MUSTARD, chilli
May contain CELERY. Allergens are listed in CAPITALS
- 4 large chicken thighs on the bone
- ½ medium Chinese cabbage
- 500g mixture of potatoes and carrots
- 1 large onion
- 2 cloves of garlic
- Fresh ginger
- 1 tbsp sugar
- 1 tbsp vinegar (rice or white wine vinegar is best)
- 1 tbsp soy sauce (any type)
- 300g Japanese sushi rice
- Large lidded pan
- Blender
- Medium saucepan
- Mixing bowl
Product Rating (1):
We love this - the stew is great and generously filling with the potatoes and carrots. We had enough to reheat the next day - and it was just as delicious second day. Kimchi was lovely - we couldn't track down Chinese leaf that day, but it worked brilliantly with a pointed cabbage.
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Thanks for your lovely review, Lois - we're so pleased to hear how much you loved this Korean stew. No surprise it was just as delicious on day 2 when the flavours had had even more time to develop!