Dakdoritang is a traditional braised chicken dish that is full of spices and flavors which are exquisite in taste. Succulent chicken pieces such as thighs, breasts and/or drumsticks are simmered in a base soup where the meat tends to fall off the bones. It is marinated with hot pepper and soy sauce, containing various vegetables such as potatoes, onions and carrots. Some may include jalapenos to this dish in addition to kochujang which will surely wake up your taste buds. As it can get quite spicy, be sure to eat plenty of rice to offset the heat.
Recipe Ingredients (Yield: 4 Servings)
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8 chicken pieces (thighs, breasts or drumsticks are best)
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4 medium sized potatoes
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2 onions
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1 carrot
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1-2 jalapenos (optional)
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2 tbsp minced garlic
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2 tbsp kochujang (hot pepper paste)
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2 tbsp kochukaru (red pepper flakes)
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2 tbsp soy sauce
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1 tsp sugar
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2 tsp sesame oil
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2 green onions
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1 tbsp ginger
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2 cups of water
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Salt and pepper
Cooking Directions
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Peel potatoes and cut them into eight pieces (cut each potato in half and then cut each half into four quarters)
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Cut onions the same way as the potatoes
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Peel carrot and cut it into lengths about the same size as its width. Cut each slice into four quarters.
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Slice jalapenos (julienne), if desired
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In a heavy pot, combine all ingredients except green onions.
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Cover and cook for 30-40 minutes over a medium flame.
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Sprinkle salt and pepper to taste
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Chop and add scallions to simmer for 5 additional minutes.
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Serve hot with rice.
