How to make dakdoritang (soup kimchi braised spicy chicken)
The original chicken stew is delicious, but I like chicken stew boiled with sour kimchi or ripe kimchi, so I made it by boiling it with kimchi. The soup remains small and delicious even if you mix it with rice. (Big drink: based on rice spoon)
2 serving
Within 60 minutes
써지니
Ingredients
  • Chicken meat
    600g
  • ripe kimchi
    300g
  • Potato
    200g
  • onion
    50g
  • leek
    30g
  • Cheongyang red pepper
    9g
  • Water
    400ml
  • thick soy sauce
    4TS
  • Red pepper powder
    1TS
  • red pepper paste
    1TS
  • brown sugar
    1TS
  • cooking wine
    2TS
  • crushed garlic
    1TS
  • chopped ginger
    0.15TS
  • ground pepper
    suitably
  • Water
    1L
  • Soju
    2TS
Cooking Steps
STEP 1/17
Prepare 600g of chicken for stir-fried chicken.
STEP 2/17
After putting the chicken in a bowl, put on rubber gloves and wash them three to four times one at a time and place them in a strainer tray. (Scratch the areas with blood on the chicken breastbone with your hands.)
STEP 3/17
Put 1 liter of water and 2 tablespoons of soju in a pot and boil water over high heat.
STEP 4/17
When the water boils up, add the washed chicken, toss it, and boil it for about 3 minutes under medium gas heat.
STEP 5/17
After 3 minutes, pour the blanched chicken into the strainer tray and rinse it cleanly under running water one by one so that there is no oil and impurities attached to the chicken.
STEP 6/17
Prepare 300g of ripe or sour kimchi, including kkongji. (It doesn't matter if you reduce the amount of kimchi.)
STEP 7/17
Add 1 tablespoon of minced garlic, 0.15 tablespoon of minced ginger, 1 tablespoon of red pepper powder, 1 tablespoon of red pepper paste, 4 tablespoon of thick soy sauce, and pepper and mix them evenly.
STEP 8/17
Put kimchi and washed chicken in a pot and put the prepared chicken stew sauce.
STEP 9/17
Put 400ml of water and put it on high heat. (I personally added 100ml of water in the middle.)
STEP 10/17
When the soup boils up, stir-fry the chicken with a spoon and boil it for about 30 minutes with the lid slightly open. (The amount of moisture is different depending on the fire, so check the amount of water in the middle.)
STEP 11/17
Cut one Cheongyang chili pepper diagonally, peel the potato, and cut it into quarters.
Slice 50g of onion into 4mm thick pieces and slice the green onion diagonally.
STEP 12/17
After boiling the braised spicy chicken over medium heat, open the lid and check the amount of soup, then stir-fry potatoes and onions. (Since the cooking time varies depending on the size of the potato, it would be better to cut the potato to a thickness of 1 to 1.3cm.)
STEP 13/17
Cover the lid again and boil for another 15 minutes. (If the soup keeps overflowing outside the lid, open the lid slightly and bring to a boil.)
STEP 14/17
When it was about 15 minutes, the soup of braised spicy chicken decreased a lot and the potatoes were not cooked, so I added 100ml of water and boiled it for about 5 more minutes.
STEP 15/17
After boiling for an additional 5 minutes, poke the potato with a fork or chopstick and go in smoothly. (If it tastes bland, add more kimchi chicken stew, and if it feels salty, add additional water and soy sauce to suit your taste.)
STEP 16/17
Add Cheongyang red pepper and green onion and stir-fry them.
STEP 17/17
If you boil it for the last time, the recipe for spicy chicken stew with soup is complete.
It's delicious if you add kkari peppers instead of cheongyang peppers, and mix rice and sesame oil in the remaining soup.
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