Ingredients
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400g Chicken Breast
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4 Chicken Leg
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2 Tbsp Vegetable Oil
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3 Potato
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2 Carrot
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2 Onion
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2 Green Chilli Pepper
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2 Red Chilli Pepper
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1 Tsp Crushed Garlic
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2 Spring Onion
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FOR THE MARINADE
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2 Tbsp Mirin
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a pinch of Salt
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a pinch of Black Pepper
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FOR THE SAUCE SEASONING
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1 Tbsp Sesame Seeds
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1 Tbsp Soy Sauce
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2 Tbsp Gochujang
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3 Tbsp Gochugaru
Directions
Dakdoritang (닭도리탕), also known as Dakbokkeumtang (닭볶음탕), is a hearty dish made from chicken and vegetables cooked in a fiery chilli seasoning sauce. It is the perfect accompaniment to a cold autumn evening as the spicy flavour, coupled with the hot vegetables really leaves a nice warm, comforting feeling inside when eaten.
As we’re now into September and it has been raining all day here in England it feels like a perfect time to cook and share this recipe. I was going to wait until later in the year to release this recipe, when the weather gets much colder, but the rain today and the obvious fact that the daylight hours are getting much shorter made a perfect excuse to cook this.
I’ve been cooking dakdoritang for years and I’ve always known it by that name. Because the ‘dori’ in dakdoritang is actually the Japanese word for chicken (or bird), and as Koreans are justifyingly trying to remove traces of Japanese words still used thesedays (these were common place during Japan’s occupation of Korea between 1910 to 1945), the preferred name is now dakbokkeumtang. I think I need to repeat the new name a few hundred times until it sticks in my memory!
As with all ingredients within my recipes, if you’re not sure what something is – or where you can find it – just click on its name in the ingredient list on the left to find out more!
Translation
| Korean | English |
| 닭 (dak) | Chicken |
| 도리 (dori) / 볶음 (bokkeum) | Chicken (in Japanese) / Stir fry |
| 탕 (tang) | Thick soup |
Steps
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1
Done
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Peel the potatoes and cut them into large chunks. Pop them into a bowl of cold water and leave to one side for 15 minutes. |
|
2
Done
|
Cut the chicken breast into large, bitesized pieces and place into a seperate bowl along with the chicken legs. Mix in the marinade ingredients and leave to one side for 10 minutes. |
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3
Done
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Peel the onion and carrot and cut into bitesized pieces. |
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4
Done
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To make the sauce seasoning, grind the sesame seeds into powder using a mortar and pestle. Transfer this into a small bowl and add the remaining ingredients for the sauce. Mix well until you've formed a paste. |
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5
Done
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Heat 1 Tbsp of vegetable oil in a frying pan, add the crushed garlic and quickly stir fry for a few seconds. Add all of the chicken and continue to cook until the chicken turns brown. Drain off any excess fat from the pan. |
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6
Done
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In a large sided heavy pan, or wok, heat 1 Tbsp of vegetable oil over a medium heat and add the potato, onion and carrot. Cook for 30 seconds, stirring well and then add the chicken to the pan. Pour in enough cold water so that almost everything is covered and bring to the boil. |
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7
Done
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Add the sauce to the pan, mix well until fully dissolved and continue to boil until the liquid has reduced by about 1/3. This should take about 30 minutes. |
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8
Done
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De-seed the green and red chilli peppers and slice thinly. Add them to the pan, reduce the heat and continue to simmer for a further 5 minutes. The sauce should be starting to thicken at this point. |
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9
Done
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Transfer the dakdoritang to individual serving bowls, on top of a few scoops of rice if you like, slice the spring onions and use as a garnish. |
