Chef Hooni Kim’s Spicy Chicken Stew Recipe

By Hooni Kim | September 11, 2013

Photo: hrundel
Photo: hrundel

Photo: hrundel

Chicken in Korea is very flavorful–even the white meat is juicy and bursting with flavor–and it’s so appreciated that there are a lot of restaurants that serve just chicken dishes. It’s difficult to translate those recipes in this country because the chicken here just doesn’t have the same flavor. Korean dishes are made to enhance the chicken flavor, not just season a bland, white meat protein. This dish, called Dak Dori Tang, incorporates many of the traditional Korean aromatics so even without Korean chicken-raised chicken the resulting flavors come close to what they enjoy in Korea. Note that, after the chicken and potatoes are eaten you can add rice to the leftover sauce and make fried rice.

What to Drink: Soju

Hooni Kim is the chef/owner of Danji and Hanjan in New York City.

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger