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DakBokkeumTang is a spicy, almost creamy chicken stew with potatoes. It’s also known as DakDoriTang, but that’s a somewhat controversial name because it sounds too Japanese. Some say it’s Japanese while others claim it’s derived from a southwestern dialect version of “jorida,” pronounced, “dorinda.” Japanese-Korean etymology is a stink bomb I avoid. On some Korean radio stations, I can’t say Japanese words. Instead of “sushi,” they tell me to say, “raw fish with vinegared rice.”

Nonetheless, the basic recipe isn’t as spicy as you may think, but you can add chili peppers at the end to perk it up. This is one of those dishes where you can take this base recipe and tweak it to your liking, as a lot of Korean households do.

DakBokkeumTang

Category: Entree

Cuisine: Korean

DakBokkeumTang

Ingredients

  • 1 Chicken (cut into pieces)
  • 2T Cooking Oil
  • 1 large Potato, peeled and cut into large chunks
  • 1 Carrot, peeled and cut into large chunks
  • 1 Onion, peeled and chopped
  • 1 Leek, cut in large chunks
  • 1 Cheongyang Chili or Jalapeno, sliced (optional)
  • [Seasoning Paste]
  • 3T Gochujang (Red Chili Paste)
  • 4T Gochugaru (Red Chili Powder)
  • 3T Soy Sauce
  • 2T Rice Syrup or Corn Syrup
  • 3T Rice Wine (Sake, Cheungju, or Mirin)
  • 1T Garlic, chopped finely
  • 1T Sugar
  • Black Pepper to taste

Instructions

  1. Mix all the Seasoning Paste ingredients in a bowl.
  2. Boil the chicken a 5 minutes to remove fat and some impurities.
  3. Drain and discard the water. Keep the chicken.
  4. Heat the oil over medium high heat and fry the chicken for 5 minutes, turning it over to give it some nice color.
  5. Add 2 cups of Water.
  6. Add 2/3 of the Seasoning Paste, Potatoes, and Carrots, and bring to a boil.
  7. Boil and reduce for 10 minutes. Then turn heat to low and simmer.
  8. Add the Onion, and Leek. Cook for 15 minutes.
  9. Add the Chili Pepper and season with Black Pepper to taste. Turn off the heat.
  10. Serve.

Notes

Don't use other chili pastes or chili powders as substitutions. They must be Korean gochujang and gochugaru, no matter with the dummies at Food Network try to tell you.

Feel free to add more potatoes. The more the better. Also add whatever hearty winter vegetables you have. Shiitake mushrooms work great.

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https://zenkimchi.com/recipes/korean-food-recipes/recipe-dakbokkeumtang-%eb%8b%ad%eb%b3%b6%ec%9d%8c%ed%83%95-otherwise-known-as-dakdoritang-%eb%8b%ad%eb%8f%84%eb%a6%ac%ed%83%95/

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