How to prepare Dakdori Tang

Instant Pot Dakdori Tang

Yield : 4 to 6 servings 

Time : 35 minutes 

Dakdori tang, sometimes called dakbokkeum-tang, is an easy-to-make Korean braised chicken stew. It gets its deeply savory flavor and brick-red color from gochugaru, Korean red-pepper flakes, and gochujang, the spicy, pungent and sweet fermented red chile paste. Most traditional recipes call for braising bone-in, skin-on chicken parts without browning them first, resulting in a rich dish with a layer of very delicious chicken fat on top. If you prefer a leaner broth, you can remove the skin from half the chicken parts before starting, or simply ladle some of the fat off the top before serving

INGREDIENTS 

• 1 pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1 1/2-inch chunks
• 1 pound carrots (about 4 large carrots), peeled and sliced into 1 1/2-inch chunks
• 10 garlic cloves, smashed and roughly chopped
• 1 yellow or red onion, roughly chopped
• 1 long green Korean chile (cheong-gochu) stemmed and thickly sliced (or 1 jalapeño, stemmed, seeded and thickly sliced)
• ½ cup gochujang
• ¼ cup soy sauce
• 3 tablespoons gochugaru (see Tip)
• 2 tablespoons minced fresh ginger (from about 2 inches of ginger root)
• 1 tablespoon granulated sugar, plus more to taste
• 2 teaspoons sesame oil
• 3 ¼ pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)
• 4 scallions, sliced
•  Sesame seeds, for topping
•  Cooked rice, for serving

PREPARATION