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 🤠
- 1 kg Chicken (Drumsticks, thighs, all ok) (2 lbs)
- 250 ml of Milk (enough to submerge chicken pieces)
- 3 Medium-Sized Potatoes
- 1/2 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)
- 10 Tablespoons of Soy Sauce
- 4 Tablespoons of Gochujang
- 2 Tablespoons of Gochugaru
- 6 Tablespoons of Honey
- 1/2 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
- 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.
- 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 1/2 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.
- 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!