Directions
- 1Place the chicken legs into a pot.
- 2Rinse the chicken legs under cold water.
- 3Boil the chicken legs for approximately 5 minutes.
- 4Peel the potatoes.
- 5Slice the peeled potatoes.
- 6Drain and rinse the chicken legs after boiling.
- 7Add soy sauce to the chicken in the pot.
- 8Add mirin to the chicken in the pot.
- 9Add Korean red pepper flakes (gochugaru) to the chicken in the pot.
- 10Add minced garlic to the chicken in the pot.
- 11Add gochujang to the chicken in the pot.
- 12Add sugar to the chicken in the pot.
- 13Add the sliced potatoes to the pot with the chicken.
- 14Slice the onions.
- 15Add the sliced onions to the pot with the chicken and potatoes.
- 16Pour water into the pot.
- 17Boil for approximately 20 minutes until the potatoes are soft.
- 18Add chopped green onions to the stew.
- 19Boil for 5 more minutes.
- 20Serve the Dakdoritang.
- 21Transfer leftover Dakdoritang into storage containers.
Ingredients
- 4 lbs chicken legs
- 0.5 cup soy sauce
- 0.5 cup mirin
- 5 tbsp gochugaru
- 2 tbsp sugar
- 1 tbsp gochujang
- 1 cup water
- 4 tbsp minced garlic
- 2 medium potatoes
- 0.5 onion onion
- green onion
- Korean chili peppers
Equipment
potstoveknifecutting boardpeelermeasuring cupsserving plateschopsticksstorage container
Tips
- Start with 1 cup of water and add more as you go if necessary, but it shouldn't be soupy.
- Leftovers are good because it usually tastes better the next day.
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