JENNY BAE’S DAKDORITANG (Korean Spicy Chicken Stew)

JENNY BAE’S DAKDORITANG (Korean Spicy Chicken Stew)

Dakdoritang is a traditional Korean spicy chicken stew. This dish gives Jenny a taste of home that fuels her passion and performance on the golf course.

Click to watch the short-form documentary that follows Jenny Bae's journey to the LPGA Tour: "Farm To Fairway: Jenny Bae’s Story of Turning Pro"

Tag IconMain Course, Soups & Stews, Slow Cooker, Stovetop, Boneless Skinless Thigh Fillet, Chef-Inspired, Family Friendly
SERVES
4-6
People

INGREDIENTS

4-6 each Sanderson Farms Boneless, Skinless Thigh Filets

2 cups Russet Potatoes, Peeled, Diced

2 cups Carrots, Diced

1 cup Sweet Onion, Diced

8 each Garlic

4 each Ginger, sliced into 1" rounds

1/2 cup Scaliions, sliced

1/4 cup Rice Wine

2 tblsp Canola oil

Salt and Pepper to tast

GOCHUJANG BRAISING LIQUID

2 tblsp Gochugaru

2 tblsp Sugar

4 tblsp Soy Sauce

2 tblsp Mirin

2 tblsp Gochujang

1 tblsp Fish Sauce

1 tblsp Brown Miso

1.5 cups Chicken Stock

1 tblsp Sesame Oil

1 tsp Sesame Seeds

JASMINE RICE

2 cups Jasmine Rice

2 cups Water

Salt and Pepper to taste.

DIRECTIONS

  1. In a deep pot heat canola oil over medium high heat. Slice each chicken thigh into four pieces and season with salt and pepper to taste. Over medium high heat, brown chicken deeply on both sides. Transfer from the pot to a tray lined with paper towels.
  2. Add potatoes, onions, garlic, ginger, scallions and carrots to the pot and sauté over medium high heat until the vegetables are lightly caramelized.
  3. Deglaze the pot with the rice wine and add back the chicken.
  4. Add the braising liquid and bring to a simmer.
  5. Simmer 30 minutes or until all chicken is >165F internal temperature as measured by a calibrated thermometer and the

FOR GOCHUJANG BRAISING LIQUID

  1. Combine all ingredients in a blender and blend on high to achieve a smooth consistency.
  2. *Optional* strain through a chinois or fine mesh strainer to achieve a silky texture if desired.
  3. Reserve refrigerated until ready to use.

JASMINE RICE

  1. Wash jasmine rice three times and drain. The final wash should show no signs of starchy residue in the pot.
  2. Combine rice with 2 cups and water, a pinch of salt to taste and the bay leaves.
  3. Bring to a hard boil for 1 min, cover and reduce heat to low for 20 additional minutes.
  4. Once done, remove from heat and allow to stand for 5 minutes before fluffing.

TO FINISH

  1. Divide jasmine rice into bowls and top with Dakdoritang, chopped scallion and toasted sesame seeds.