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Dakbokkeumtang - also known as Dakdoritang. It's one of our favorite chicken recipes! We made our first version 2 years ago. Since then, we have tried various recipes and wanted to re-introduce a new delicious recipe. What's changed? We wanted to bring down the spice level by reducing the amount of gochugaru - using equal part gochujang instead. We also replaced the sugar with honey and grated onion- which gives a more balanced sweetness. Finally, we also added anchovy-kelp broth to make the broth uber-delicious.

Key cooking notes:

The key variable for this dish is time - cook it on a medium heat (with a lid on) for 30 minutes. Then add the carrots in and reduce for another 10 minutes. The sauce should reduce into a curry-like consistency.
This dish is too spicy to eat by itself - serve with a bowl of rice
This should serve 3-4 people (depending on how hungry you are)
If you want to increase servings to 2 whole chickens (2kg//4.5 lbs), multiply the marinade measurements by 1.5.

I hope ya'll really try making this at home - so delicious!! Let me know how the spice-level was for you 😄

Dan-yuuul Out 🤠

Seoul Dakbokkeumtang Recipe

5 from 4 votes

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Ingredients

Stew Ingredients

1 kg Chicken (Drumsticks, thighs, all ok) (2 lbs)
250 ml of Milk (enough to submerge chicken pieces)
3 Medium-Sized Potatoes
½ a whole Carrot
1 whole Onion
2 Cheongyang chili peppers (or 1 Jalapeno Pepper) (optional)
1 forearm-sized piece of Spring Onion (for garnish)
2 Cups Anchovy-Kelp Broth (Or use water)

Spicy Marinade

10 Tablespoons of Soy Sauce
4 Tablespoons of Gochujang
2 Tablespoons of Gochugaru
6 Tablespoons of Honey
½ a whole Onion (Grate this)
1 Tablespoon of Mirim (or use any white cooking wine)
1 Tablespoon of Minced Garlic (~5 cloves)
Few shakes of Black Pepper

Instructions

Prep chicken

Trim excess skin and the fatty portions off each chicken piece. Place the pieces into a mixing bowl and cover with milk. Let it soak in the milk for at least 30 minutes.

Chop veggies

Peel the potatoes and cut them once in half (don't dice into small pieces - we want the potatoes big!). Then roughly chop the carrot, chili peppers, onion and spring onion into small pieces.

Make Spicy Marinade

Let's make the marinade: First, use a cheese-grater and grate ½ a whole onion. Then mix the following ingredients: Soy Sauce (10 Tablespoons), Gochujang (4 Tablespoons), Gochugaru (2 Tablespoons), Honey (6 Tablespoons), Grated Onion, Mirim (1 Tablespoon), Minced Garlic (1 Tablespoon) and Black Pepper (few shakes).

Make Anchovy-Kelp Broth

This step is optional - you can always use regular water. Take out an anchovy-kelp broth bag and cook to package instructions. Measure 2 cups of the broth.

Cook Stew.

After 30 minutes, drain the milk. Then wash the milk off each chicken piece under running water. Set the chicken aside in a strainer and let it drip-off excess water.
Now place each chicken piece into a large pot or wok. Place 2 cups of the anchovy-kelp broth (or water) in. Add in all of the spicy marinade. Place on high heat and bring the pot up to a boil.
Once it comes up to a boil, place in the potatoes. Then reduce the heat to a medium-heat. Place a (proper-fitting) lid on - lol! Now reduce it for 30 minutes.
After 15 minutes, open the lid. Give the ingredients a good stir. Then use a soup ladle and skim-off the oil and scum. Place the lid back on and continue to simmer for another 15 minutes.
After the full 30 minutes, open the lid and place-in the carrots, onions and chili peppers. Now we'll reduce for another 10 minutes - so the carrots can turn soft
After 10 minutes, it should be finished! Check that the potatoes and carrots are soft. Then garnish with spring onion slices. Plate the dish and serve with a bowl of rice. Bon Appetit!