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Nutrition Facts
Serving Size 1 (629g) Recipe makes 4 servings The following items or measurements are not included below: hot pepper paste
Calories 676
Calories from Fat 224		(33%)
Amount Per Serving		%DV
	Total Fat 25.0g	38%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.0g
Cholesterol 229mg		76%
Sodium 1610mg		67%
Potassium 1627mg		46%
Total Carbohydrate 49.0g		16%
	Dietary Fiber 6.2g	24%
	Sugars 11.9g
Protein 62.0g		124%
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Korean Spicy Chicken and Potato (Tak Toritang)

Recipe #191143 | 1 hour | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Sharon123
Oct 18, 2006

I found this recipe on Allrecipes, submitted by Sarah Kyong and it has 44 reviews! A popular dish! I hope you enjoy! Here's what she says: A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. It's Korean name is 'gochujang'. I have made some changes after reading the reviews. This can also be cooked in a crockpot for several hours.

SERVES 4 (change servings and units)

Ingredients

2 1/2 lbs chicken drummettes or chicken pieces
2 large potatoes, cut into medium chunks
2 carrots, cut into 2 inch pieces or 10-12 baby carrots
1 large onion, cut into 8 pieces
1 green bell pepper, diced or red bell pepper
4 garlic cloves, chopped
1/2 cup water
1/3-1/2 cup soy sauce
2 tablespoons white sugar (or to taste)
1 teaspoon fresh ginger (optional)
3 tablespoons hot pepper paste or korean red pepper paste or sweet chili sauce or hot sauce

Directions

1
In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, ginger and garlic.
2
Pour in water and soy sauce, and stir in sugar and hot pepper paste.
3
Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
4
You may also cook this in the crock pot for several hours.
5
The liquid will thicken as it cools.
6
Enjoy!

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables
Main Ingredient > Meat > Poultry > Chicken
Cuisine > Asian > Eastern > Korean
Preparation > Time to Make > < 60 mins
Preparation > Simple
Occasion > Taste/Mood > Spicy

Featured Reviews for This Recipe

From: Ilovemy4kids

On Nov 15, 2009

For a change, we used cut up chicken legs with bone in, and added hard boiled eggs which we put in after the stew came to a boil. This was an authentic tasting dish, and was well liked by my kids. Thank you for sharing.

1 person found this review helpful

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From: Chef #368182

On Jul 27, 2009

1 person found this review helpful

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From: Chef #527510

On Jun 30, 2007

I made this for some Korean friends while I was living in Korea. They all thought it was the best tak toritang they had ever had, and thereafter every time they saw me they asked me to make it again. So authentic or not, its to the Korean's taste. Please don't substitute the gochujang (korean red pepper paste). You can find the real thing at korean food markets. It comes in red colored tubs ranging from the size of a deck of cards, up to gallon size tubs.

4 people found this review helpful

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From: Melvin'sWifey

On Apr 7, 2008

Unfortunately I could not find the Korean red pepper paste so I used a Chinese red pepper paste and it still turned out great. I'm sure not the exact flavor it should be, but it was excellent all the same. I used chicken breasts cut into bite sized pieces and orange bell pepper. Also I doubled up on the garlic. I love how it thickend up but still left enough juices to flavor the white rice I served it over! This was really good and my favorite part was the potatoes in it. Tasty recipe, and hope I can find the Korean paste soon! Thanks Prepared and reviewed for the Aus/NZ recipe swap #15.