Braise

Dak-dori-tang 닭도리탕 (Korean Spicy Chicken Stew)

North or South, Koreans share a universal love for spicy food, and it doesn’t get much more fiery than this hearty stew.

Dak-dori-tang (spicy chicken stew), also known as dak-bokkeum-tang, is a perennial Korean classic, and though the recipe varies across the peninsula it is almost always both fierce and comforting at the same time. Traditionally made from a whole chopped chicken, onions and potato, the recipe can be adapted to your tastes and needs. Though skinned chicken breasts can be used, I personally prefer using boned thighs – they hold up better against the robust sauce, and don’t tend to dry out during the intense cooking process. With regards to the vegetables, again the recipe can be modified to include almost anything you have to hand: carrots, daikon, leeks – all make excellent additions.

Though classified as a stew, dak-dori-tang is actually more of a braise as the liquid is reduced over a high heat, leaving you with a thick and spicy sauce. As the cooking time is quite short (about 30 minutes), it is best to par-cook the harder vegetables before adding them to the sauce. If you opt to use bone-in chicken, it is important to use equal size pieces, making sure that they are well-browned beforehand and you adjust the cooking time accordingly.

Dak-dori-tang 닭도리탕 (Korean Spicy Chicken Stew)

Dak-dori-tang made with chicken pieces on the bone.

Although spicy by nature, dak-dori-tang is no less delicious when made slightly milder, if preferred. Despite their volcanic appearance, Korean chili powder (gochutgaru) and chili paste (gochujang) are actually not anywhere near as hot as they look, making it is quite easy to adjust the dish’s heat without being at the expense of flavour. They actually add a wonderful earthy, smoky undertone, and are definitely worth a trip down to your nearest Asian Supermarket. Though generally quite expensive, both have a very long shelf-life and if you plan to make Korean food they are essential Pantry items. Keep an eye out for Chinese brands as these are often considerably cheaper than their Korean counterparts, with no discernible difference in taste. On that note, a word of warning: under no circumstances should you substitute gochutgaru with any other type of chili powder. Anything else will be way too hot and will undoubtedly be the ruin of your dinner.

Disaster awaits all who are even tempted to try…

For more Korean recipes from The Muddled Pantry, please click here.

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Serve with: freshly cooked white rice along with a select of banchan (Korean side dishes) – I suggest some simple stir-fried cabbage and, of course, a generous portion of mak kimchi!

Click here for the recipe

Sticky Beef Short Ribs

Sticky Beef Short Ribs

If I had to pick a favourite cut of beef, it would simply have to be short ribs; cheap, tasty and meltingly tender, I just can’t get enough of them.

The perfect marriage between meat, bone and fat, short rib is my go-to cut of beef for whenever I am doing a long braise, as it is perfectly suited to being cooked for extended periods. Whether it’s for a spicy Mussaman Curry, a comforting bowl of Beef Phở or a simple cider braise beef, short ribs works a treat with just about any style of cooking, so long as it is afforded enough time to work its magic.

Which brings me to this delectable dish! Robustly flavoured and so tender you can literally suck the meat off the bone, Sticky Beef Short Ribs is a great way to prepare this special cut. Although the dish has all the hallmarks of a classic Chinese style braise, the addition of Korean Soybean Paste (doenjang) does muddle the waters somewhat, resulting in a dish that is equally suited to both a Chinese or Korean spread. If you can’t source any doenjang, regular Chinese Bean Sauce would suffice, or, if you wanted to add a Japanese twist to the dish, you can always try some miso. Personally, if you can, I would stick with the doenjang as it adds a distinctly earthy depth to the dish that neither miso nor Chinese Bean Sauce does.  

Note: As with most other Asian braises, this dish is always best if made the day before, but is still delicious if eaten immediately. If you are making the dish in advance then it is best not to reduce the sauce immediately, but rather wait until you are going to eat it to do so.

Click here for the recipe

Idaho Stew (Beef Coffee Stew)

Beef Coffee Stew

It was only when I finally moved to Cape Town to be with my partner that I realised I had, in fact, moved in with my own private flavourphobe.

From the very first meal I made us, it was abundantly clear that any thoughts I may have been harbouring about bringing about instant flavour-reform to his palette were a complete waste of time. His tastes preferences were set and I would simply have come to terms with the fact that there wasn’t going to be a belacan-epiphany or a glorious moment of garlic-redemption on the immediate horizon. Regardless how I felt about it, I had made my proverbial table so, for now at least, I was just going to have to eat at it.

For the first few months I dutifully made the plain dishes he enjoyed, but like all good spouses I was really doing what we do best – biding time. An errant garlic clove here, an extra splash of Worcestershire sauce there, little by little I tested the waters and after a while I began to introduce new dishes for his consideration. Some of these offerings were more successful than others, some were downright disasters, although with hindsight the roasted lamb with anchovies was particularly ill considered!

And then I discovered the recipe for this incredible stew.

On paper Idaho Stew fit the bill perfectly; it was a simple, old school beef braise with one small twist – it had coffee in it! It may seem minor now, but please remember that, culinarily speaking, South Africa was a very different place back in 2000. Back then the mere notion of sushi was downright provocative and the thought of cooking a savoury dish with coffee was considered, at best, daring to most South Africans (let alone my dearest flavourphobe)! So yes, back then this humble stew was a risk, but I had to try it, lest I be condemned to making sausage, peas and mash for the rest of my life.

So one night I bit the bullet and dished up my ‘daring’ new stew for dinner. With baited breath I watched as he eyed my latest offering with understandable suspicion. “What is it?”, he asked. “Oh, nothing weird, just a stew” I said, in what I hoped was my most casual voice. “Hmm, okay”, came the reply. Clearly he wasn’t convinced, perhaps the lingering trauma of that damn anchovy lamb was playing on his mind. In spite of his obvious suspicions he took a bite, albeit tentitively and after a moment of furrowed consideration he took another, then another – the stew was hit! It was only once his plate was cleared that I dared divulge the contentious ingredient.

“Coffee? Really? You can’t taste it”.

Wow, he was taking this surprisingly well.

“You can definitely make this again”.

Oh, sweet success!

“But next time may I have it with rice and not mash?”.

Sigh. Okay, so you’re still a freak, but I’ll take the win.

To this day Idaho Stew remains a firm favourite in his limited pantheon of acceptable meals and I still make it often, although he normally refers to it as “his coffee stew” suggesting a secret revelry in the kudos of his expanded palette. These days I usually have a couple of handy portions of this stew in the back of the freezer which I whip out for my partner when we have guests and the menu isn’t to his taste. Unfortunately, this seems to have given his much loved “coffee stew” a bad rep as one of “Brian’s meals”, which is, frankly, simply a byword for dull.

Nothing could be further from the truth! This rich stew is chock full of flavour and should appeal to the whole family…whether or not you dare to tell them that the secret ingredient is coffee is, of course, entirely up to you!

Click here for the recipe

Cider Braised Beef Short-ribs

Being half Asian I naturally adore food packed with flavour and usually in my kitchen that means spicy and exotic, but sometimes I crave the simple home-cooked comforts of my mother’s land. It may be the inner-Brit in me, but there are days when you can just keep your kimchi and beef rendang – all I want is toad-in-the-hole or a proper Sunday roast!

Without a chilli nor spice in sight, this dish is the epitome of what I would call real British comfort-food. Made with just a few seemingly unassuming ingredients, this humble stew seems to come out with more flavour than was put in! Uncomplicated and yet rich with depth, this dish is the perfect example of good food, made simply.

Adapted from Leiths Meat Bible, this amazing braise goes well with just about anything. Feeling sophisticated? Serve it with classic mash potato and some sautéed kale with grapes. Feeling rustic? Just grab some fresh crusty bread and mop-up the delicious sauce!

Kimchi and beef rendang? Lord knows I still love them, but when old-school British comfort-food tastes this good, you could be forgiven for never wanting anything else!

Click here for the recipe