Dakdoritang is a traditional braised chicken dish that is full of spices and flavors which is known to be quite spicy 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 assortments of vegetables such as green & red chili peppers, potatoes, onions and carrots. Some may include jalapeños to this dish in addition to gochujang (red chili pepper paste) in addition to gochugaru (red chili pepper flakes) which will surely wake up your taste buds. As it can get quite spicy, be sure to eat plenty of steamed rice to offset the heat.
RECIPE INGREDIENTS: YIELDS 4 SERVINGS
1-2 jalapenos (optional)
2 tbsp minced garlic
2 tbsp gochujang (red chili pepper paste)
2 tbsp gochugaru (red chili pepper flakes)
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
2 green onions
1 tbsp ginger
2 cups water
Salt and pepper
Peel potatoes and cut them into eight pieces (cut each potato in half and then cut each half into four quarters).
Cut onions the same way as the potatoes.
Peel carrot and cut it into lengths about the same size as its width. Cut each slice into four quarters.
Slice jalapeño (julienne), if desired.
In a heavy pot, combine all ingredients except green onions.
Cover and cook for 30-40 minutes over a medium flame.
Sprinkle salt and pepper to taste.
Chop and add green onions to simmer for 5 additional minutes.
Serve hot with rice.