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Korean Chicken and Vegetable Stew
This spicy, umami-filled stew is called dakdoritang in Korean. The flavor backbone comes from soy sauce and gochujang, a Korean fermented chili paste. Look for gochujang, packed in red plastic containers or bottles, in the international aisle of supermarkets or in Asian grocery stores. If you like, drizzle with sesame oil or sprinkle with toasted sesame seeds before serving. Steamed white rice is the perfect accompaniment.
tablespoon grapeseed or other neutral oil
medium yellow onion, chopped
01In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and carrots, then cook, stirring occasionally, until the onion softens and begins to brown, 5 to 7 minutes.
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Just quibbling: why would you pay dry the chicken when you’re adding it to 5 cups of water? Seems like a needless step.
Paul - while patting dry is not as critical in this recipe as in ones where you are going to brown the chicken, it is still good practice to pat your chicken dry before adding it to the stew. The reason for this is that packaged chicken can include varying amounts of added juices; patting the chicken dry ensures that you don't add more liquid than intended to the stew. Also, those juices can contribute a muddled, murky flavor and color to the stew.
The Milk Street Team
A simple but flavorful recipe. I found the amount of liquid was slightly too much, making it feel a little closer to a soup than a stew. I'd use a little less next time. Also I don't think the chicken skin contributes much here, so I'd either take it off or use boneless and skinless thighs.