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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 234.3
  • Total Fat: 0.7 g
  • Cholesterol: 17.2 mg
  • Sodium: 962.8 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 12.2 g

View full nutritional breakdown of korean spicy chicken and potato (tak toritang) calories by ingredient
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korean spicy chicken and potato (tak toritang)

Submitted by: WVROOT

Introduction

Modified a recipe I found on-line. Not sure where it was from. This says spicy but it wasn't for my family. Maybe adding more paste would help, but I choose to keep it milder for the kids.
I think this would be easy for the crockpot. DH says it reminds him of a Korean Pot Roast, but with chicken;)
Modified a recipe I found on-line. Not sure where it was from. This says spicy but it wasn't for my family. Maybe adding more paste would help, but I choose to keep it milder for the kids.
I think this would be easy for the crockpot. DH says it reminds him of a Korean Pot Roast, but with chicken;)

Number of Servings: 6

Ingredients

    2 1/2 lb chicken breast cubed
    2 large potatoes peeled and cubed
    10 baby carrots cut in half
    1 large onion cut in bite size chunks
    2-3 tsps of garlic
    1/2 cup water
    1/3 cup soy sauce
    2 Tbsp white sugar
    2 Tbsp korean hot pepper paste

Directions

Serve over rice. (rice not included in calories shown) makes 4-6 servings

In large pot, add chicken, potatoes, carrots, onion, sugar, soy sauce. Mix water and red pepper paste together , then add to pot. You could add the pepper paste and water directly to the pot, just make sure paste gets distributed well.
Bring to a boil, reduce and simmer until potatoes and chicken are done.

Number of Servings: 6

Recipe submitted by SparkPeople user WVROOT.






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Member Ratings For This Recipe


  • Bad
    0 of 1 people found this review helpful
    As a Korean growing up eating this dish its sad to see it missing important ingredients. Red pepper flakes, salt, beef stock, green hot pepper minced, onion, and Korea soy sauce. Not just any soy sauce will do. - 12/31/12

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  • My version doesn't call for carrots or onion. And it calls for 5 TBSPs of Korean red pepper paste and 1 TBSP of the red pepper powder. I have a Korean high school student living with me this year and over the weekend I made if for her and her friend. My eyes sweated, but they downed it. No problem. - 10/18/09

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  • I'm making this tonight and I'm SO excited! -- It was great! I made it 2x - 5/27/09

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  • I first created this recipe on allrecipes.com. The reason your version is more mild is because you reduced the gochujang paste to only 2 tbs. It's supposed to be 3 HEAPING tbs to be really authentic. Be sure to use chicken with bone-in so the meat stays juicy and not dried out. - 4/30/09

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  • I haven't tried this recipe yet, but it sounds great. Just in case anyone is wondering, this recipe is very authentic. I'm living in Korea now and love this meal! It's so delicious! When made with full chili paste, it sure can make you sweat! - 3/14/09

    Reply from WVROOT (3/15/09)
    Thanks...I made it to my taste. I am half-Korean but live in a very rural area. My family(3 people) alone makes up 1/3 of the Korean population in the county;) It's good to know my tastebuds haven't gotten too off track.


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  • I made this in the crock pot. Added 2 Cups of water total, otherwise recipe was the same. Very good flavor! - 2/24/09

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  • This was amazing! Thank you so much! The kids and I loved it. - 2/10/09

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