Slow-Cooker Dakdori Tang
Updated Feb. 2, 2023
- Total Time
- 5 hours and 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1½-inch chunks
- 1pound carrots (about 4 large carrots), peeled and sliced into 1 to 1½-inch chunks
- 10garlic cloves, smashed and roughly chopped
- 1yellow or red onion, roughly chopped
- 1long green Korean chile (cheong-gochu), stemmed and thickly sliced, (or 1 jalapeño, stemmed, seeded and thickly sliced)
- ½cup gochujang
- ¼cup soy sauce
- 3tablespoons gochugaru (see Tip)
- 2tablespoons minced fresh ginger (from about 2 inches ginger root)
- 2tablespoons granulated sugar
- 2teaspoons sesame oil
- 3¼pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)
- Cooked rice, for serving
- 4scallions, sliced
- Sesame seeds, for topping
Nutritional analysis per serving (6 servings)
638 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 49 grams protein; 1715 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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. Mix well with a spatula to evenly distribute the seasoning on all ingredients. Add the chicken and mix to coat.
- Step 2
Cook until the vegetables and chicken are tender, 4 to 5 hours on high. The stew will hold well on warm after the cook time has elapsed.
- Step 3
Serve the stew in bowls over rice topped with scallions and sesame seeds.
- Gochugaru is available at many East Asian groceries, as well as many supermarkets and online. If you don’t have it, substitute 1 tablespoon good-quality sweet paprika and 1 teaspoon dried red-pepper flakes.
Private Notes
Comments
Could I cook over a wood fire in a tin can?
Could I use a a Dutch oven and simmer?
RE: Instant Pot Many Instant-Pot knock-offs have a "Slow Cooker" setting. But if you want to use pressure, limit yourself to 5-6 minutes pressure with natural release. The mixture cooks during the warming up and the cooling down. (Chicken cooks very fast: I once made the mistake of using a 10-minute setting for a cacciatore, which cooked it to mush.)
We loved this dish! Very easy to put together, cooked in slow cooker on high for 3 1/2 hours and it was perfect. I used 4 chicken thighs with skin and halved the rest of the recipe. I didn't use gochugaru as I was apprehensive about the spice but the recipe was delicious without it. Sesame seeds and scallions add a nice touch for finishing. So tasty and easy!
I think that this would have been better with only one tbsp of sesame oil and one tbsp of sugar. I found it to be too oily and sweet. Other than that, I thought it was a great dish and I will make it again with the aforementioned modifications.
Absolutely delicious! Great flavor. Used skinless boneless thighs. Cooked for 4 hrs on high and they were tender and broke easily into pieces, but not disintegrating. My slow cooker has a saute feature, so I let it simmer for about 10 mins to thicken. I have a low heat tolerance (Frank's is as hot as I can handle) and I found this way too hot for me. My husband looked online and it seems the gochuru that I purchased is quite spicy. I may just try it with paprika in its place next time.