Our family can’t live without Korean food. (OK, we probably could but we’re much happier with a steady diet of Korean.) But having to use the slow cooker several days a week to accommodate our son’s taekwondo schedule has challenged me to find Korean recipes I can cook that way. This is the second one I’ve tried (kalbi jjim was the first). And it’s another keeper.
Dak doritang (닭도리탕) is a spicy chicken stew with potatoes and carrots. As usual, I combined pieces of about three different recipes to come up with this one. Since I’m the only one in my family that really likes spicy, I cut down the amount of hot pepper powder from the original recipes. One recipe I found called for 2-3 Tbs. of hot pepper paste plus an optional 1 Tbs. of hot pepper powder. I knew that would be too much for my family, but feel free to adjust the heat according to your family’s taste.
Ingredients:
2 large chicken breasts, cubed
4 medium potatoes, cubed
10 baby carrots, halved
1/2 of one large white onion
3 tsp. minced garlic
1 tsp. fresh grated ginger
1 Tbs. sugar
1 Tbs. hot pepper powder (adjust according to your family’s tastes)
1/3 c. soy sauce
2 c. water
Place everything in the slow cooker and cook on low for four to five hours. Serve with rice.
The Korean Way 
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