Korean Chicken (Dakdoritang)

 

It’s the 20th of the month which means its also the day to reveal our surprise recipe.

 This month I was given the lovely Dawn’s blog, “Spatulas on Parade“. If you need a blog for recipe inspiration or menu planning ideas, look no further than Dawn’s blog. I’ve been having a poke around all month and there were so many recipes to choose from. Main meals, desserts, vegan dishes plus many more to choose from. There are also different cuisines to choose like Mexican, Italian, Asian and a cuisine I’d like to try a bit more of, Korean.

The dish I chose was a Korean Chicken and Vegetable stew called “Dakdoritang”.

It was a really tasty dish which used ingredients most of us have in our pantry. Chicken is also such a versatile ingredient but if you’re like me, sometimes you’re stuck for different ideas on how to use it. I used chicken breast in this but I’d love to try it with a whole chicken, cut into pieces. I think the flavour would be more intense and the chicken more juicy. Mine was a little dried out.

Don’t mind the steam!

Also, I started the recipe without the chilli because I was serving it to the kids and then I found some sausages in the freezer for them so I could’ve http://directory.northernontariobusiness.com/profile/414a7497190eaef6b5d75d5a6a11afcf/ added it after all. It would’ve been great with the extra bite. The Korean’s like to use a lot of sesame oil in their dishes and it added such a wonderful flavour. Dawn also has a Korean beef recipe on her blog I’m keen to try. Thanks Dawn for the inspiration and trust me, I’ll be back for me. Head on over to Spatulas on Parade for some fantastic recipes.

Korean Chicken (Dakdoritang)

Marinade:

• 3 TBSP soy sauce
• 1 TBSP sesame oil
• 3 gloves garlic, crushed
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1/4 tsp red pepper flake
• 1 chicken breast

Marinade for 30 minutes.

 

Add marinade and chicken to a pot along
with:

• 1 lb potatoes diced
• 1 large onion diced
• 1 cup carrots shredded
• 1 tsp garlic powder
• 1 TBSP red pepper flake
• 2 TBSP soy sauce
• 2 tsp sugar
• 2 tsp sesame oil
• 1 TBSP ginger
• 2 cups vegetable broth (or chicken
  stock)
• 1 sweet red bell pepper
  diced
• 1/2 – 1 cup shredded
  cabbage

1. Cook on med
   for approximately 30 minutes.
2. Lower temp and cook for another
   15 minutes.
3. (Dawn has also done this in the crock pot
   on low for 4 hours.)

Serve over rice or noodles.

 

 

If you’d like to join in with the Secret Recipe Swap, head on over to Jetta’s blog, Hungry Little Girl and its not too late to join up. I can’t wait again until the 1st of March to find out who I’m going to stalk next month.