Korean Spicy Chicken and Potato (Tak Toritang)

I made this tonight for dinner and my fiance and I both loved it! Made it mostly the same, except I used chili garlic sauce, garlic powder, sbustituted the sugar with mirin sauce (has sugar in it), added some white pepper, and cooked the veggies in oil before throwing it together to shorten cooking time. I used 1/3 cup soy but my potatoes absorbed most of the salt so I ended up adding a little extra for our taste. I loved the heat level too, it wasn't overly spicy but had a nice bite to it. I will for sure be making it again, since we enjoyed it so much. I have read several reviews on here and allrecipes and it seems to be authentic too which is awesome, so thanks for posting it here!

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I wasn't feeling well today and was looking for a new take on chicken soup. This was FABULOUS! Sweet and spicy, good alternative comfort food.

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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.

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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.

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this was good and simple to make. added chili powder and a few small chillies because i like it spicier! thanks.

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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.

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This was very good. I used a whole chicken cut into pieces, and a little ground ginger in place of the fresh. My sauce didn't thicken up much, so I added a little cornstarch/water at the end. I think it would also be good without the potatoes and served over rice. Will try it that way next time. Great flavor!

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This was very good! I followed the directions, but increased the quantities a little because I was serving 6. The 3 Korean kids who had joined us for supper that evening absolutely loved it. the only critical comment they had was; it could have been a little spicier (hotter). One of the boys told me it tasted just like a chicken dish his mother makes. I consider that high praise! Thank you for sharing this recipe.

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This was very tasty, indeed! I did not have the Korean hot pepper paste but used sweet chili sauce in its place. Basically, a delicious, spicy stew, with just enough zing from the chili sauce, just a touch of sweetness, and wonderfully savoury. I took Sharon's advice and served over steamed basmati for a meal both DH and I much enjoyed.

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Outstanding dish. While it didn't remind me of an authentic Korean dish, I've no doubt it would go well with Kimchee. I feel the recipe could have called for more garlic to reach a more Korean flair. Nonetheless the recipe was one we all loved.

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just great!!! this is joining my repertoire.

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When I'd finished making this I showed it to my Korean husband and asked him if he'd ever had it before. He said no and asked me what it was. When I told him the Korean name for it he laughed. He and everyone else in the family really liked it though. Even my eighteen-month-old baby couldn't get enough of it. So it may not be 100% authentic, but it is definately delicious.

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This is a great recipe! Thanks for sharing :) I added a bit of green onion, too and it looked just like the stuff they sell in the Korean restaurants! Thank you~!

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Good recipe. I used sweet potato instead of regular potato and it turned out great. It was incredibly easy too.

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