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3f2506e9 6724 4d79 96cc 38e6a1c735e7  2016 04 19 23 38 10

Slow cooker Ddaktoritang (Korean Spicy Chicken Stew)
via koreanbapsang

3 pounds bone-in chicken parts, cut into small pieces (excess fat removed)
10 ounces potatoes, cut into big chunks
2 carrots, cut into big chunks
1/2 large onion, cut into big chunks
4 - 5 plump garlic cloves
2 - 3 thinly sliced ginger pieces
2 scallions, cut into 2-inch lengths

2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon sugar
4 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon honey or corn syrup
2 tablespoons Korean red chili pepper paste (gochujang)
pinch pepper
1 tablespoon sesame oil
1 teaspoon sesame seeds
Place the prepared chicken and vegetables (except the scallions) in the slow cooker. Add all the sauce ingredients (except the sesame oil and seeds). Stir well to coat the chicken and vegetables evenly.
Turn the slow cooker on high heat. Cover, and cook for about 4 hours. (You can cook on low heat if you’ll be out longer, about 6 hours). Stir in the scallions, sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.