Spicy Korean Chicken And Vegetable Stew (Dak Doritang)

• 2 tablespoons Korean refined rice wine
• 2 dashes ground black pepper, or to taste
• 2 dashes ground ginger, or to taste
• 4 1/2 (4 ounce) skinless, boneless chicken breast halves
• For Sauce:
• 2 tablespoons gochujang (Korean hot pepper paste)
• 1 tablespoon soy sauce
• 2 teaspoons light corn syrup
• 2 teaspoons white sugar
• 1 clove garlic, crushed
• 1/4 teaspoon chili powder
• 1 dash sesame oil
• 1 tablespoon vegetable oil, or as needed
• 4 potatoes, peeled and cut into large chunks
• 1 carrot, peeled and cut into large chunks
• 2 cups water
• 1 onion, cut into large chunks
• 12 sesame leaves, sliced

1. Combine rice wine, black pepper, and ginger in a shallow dish. Toss in chicken to coat. Marinate for 15 minutes.
2. Mix gochujang, soy sauce, corn syrup, sugar, garlic, chili powder, and sesame oil together in a bowl for the sauce.
3. Heat vegetable oil in a wok over medium-high heat. Add potatoes and carrots; cook and stir until slightly tender, about 5 minutes. Pour in water. Add the chicken and onion; stir to combine. Add the sauce, stir, and bring stew to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Stir sesame leaves into the stew. Cook until wilted, about 1 minute more.

rice wine, ground black pepper, ground ginger, skinless, gochujang, soy sauce, light corn syrup, white sugar, clove garlic, chili powder, sesame oil, vegetable oil, potatoes, carrot, water, onion, sesame

Taken from www.allrecipes.com/recipe/262004/spicy-korean-chicken-and-vegetable-stew-dak-doritang/ (may not work)