Dakdori tang, typically known as dakbokkeum-tang, is a homey Korean hen stew that adapts fantastically to the sluggish cooker. Most conventional recipes mix the substances in a pot and allow them to bubble, with no sauté step — just like a one-pot, slow-cooker braise. Right here, the dish is cooked on excessive, and the warmth caramelizes the gochujang, a fermented purple chile paste. The usage of skin-on hen is customary, and leads to a wealthy broth with a layer of very scrumptious spiced hen fats. In case you favor a leaner broth, you may take away the pores and skin from some or the entire hen components earlier than beginning.