Spicy Korean Chicken Stew

100% of sales from this class in 2023 will go to No Kid Hungry. 

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class. 

What are we making in this on-demand cooking class?

– Dakdoritang (Spicy Chicken Stew)
– Dongchimi (White Kimchi) 

Is this class good for vegetarians?

Yes! The white kimchi is vegetarian. For the stew, just omit the chicken and it is vegetarians. You can sub firm tofu or additional vegetables for the chicken. And, just omit using the dashida because that is a beef product. 

Who is teaching this class?

Chef Kyungbin Min.

Kyungbin has worked at some of the best restaurants in LA and is a StarChefs 2021 Los Angeles Rising Star.

How long will this class take?

This class will take approximately 2 hours and 20 minutes. There is no prep involved, we will do all of that in the class. There is a 40 minutes of "inactive time" in the class while the stew simmers. When we get to that point, just pause the video, set a timer for 40 minutes, and then come back to the class to finish up the stew!

How long until I can eat the white kimchi?

The kimchi needs to ferment for about 7 days. We will set up the kimchi for fermentation in the class, and then you will be able to enjoy it 7 days later!

Equipment:

Pot or dutch oven for the stew
Cutting board
Knife
Kitchen scale (optional)
Mason jar with air tight lid (at least 32 oz)
– Or use an old kimchi jar

Ingredients: Exact quantities will be listed in the class PDF

Korean radish
or sub daikon
Pickling cucumbers
Yellow onions
Green onions
Jalapenos
Kosher salt
Chicken thighs (skin on, bone in)
– vegetarians, omit and sub extra veggies or tofu
Russet potatoes
– or your favorite potato
Carrots
Button mushrooms
– or your favorite mushrooms
Gochugaru (Korean red pepper flake)
Garlic
Ginger
Soy sauce
Dashida (Korean beef bouillon)