- 2 tablespoons vegetable oil
- 2 pounds skinless, boneless chicken breast, cut into 2-inch cubes
- 3 tablespoons minced garlic
- 1 1/2 tablespoons crushed red pepper flakes
- 2 pinches black pepper
- 3 pinches salt
- 2 large potatoes, peeled and cut into large chunks
- 3 large carrots, peeled and cut into 1-inch chunks
- 1 large onion, cut into eighths
- 3 tablespoons gochujang (Korean hot pepper paste)
- 1/3 cup soy sauce
- 1/3 cup water
- Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
- Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.
Spicy Korean Slow Cooked Chicken (Dhak Dori Tang), recipe