Spicy Chicken Stew recipe - ingredients, nutrition and when to eat it
This dakmaeuntang is made by simmering chicken, potatoes, and Korean radish in a spicy broth.
This dakmaeuntang is made by simmering chicken, potatoes, and Korean radish in a spicy broth. Served with warm rice, it makes a satisfying dinner on a chilly day and is perfect when you’re craving a boldly seasoned soup.
Soups & stews · 45 minutes to cook
Nutrition (per 1048g serving): 574.3 kcal · protein 46.1g · carbohydrate 45.9g · fat 23.2g · sodium 1491.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Skim off the foam that rises at the beginning when simmering the chicken thighs for a cleaner broth.
Tips: Cut the potatoes into pieces about 2 cm wide, as smaller pieces may fall apart during the long simmer.
Tips: If you plan to mix rice into the broth, it’s better not to season it too strongly at the beginning.
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Ingredients (1 serving)
- Boneless Chicken Thigh — 180 g
- Potato — 1 pc
- Korean Radish — 100 g
- Onion — 0.5 pc
- Green Onion — 0.5 pc
- Garlic — 3 pc
- Korean Chili Flakes — 1 Tbsp
- Korean Chili Paste — 1 Tbsp
- Soy Sauce — 2 tsp
- Kelp — 1 sheet
- Dried anchovies — 5 pc
- Water — 2.5 cup