Tips To Serve Dakdoritang Recipe Maangchi Simple

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Dakdoritang, literally translating to “spicy braised chicken,” is a Korean classic. This deeply flavorful stew features tender chicken pieces simmered in a rich and fiery gochujang-based broth.

Unlike its close cousin dakbokkeumtang (spicy stir-fried chicken), dakdoritang boasts a thicker, more intensely flavored sauce, making it perfect for chilly days or when you crave a comforting, soul-warming meal.

Traditional-style spicy braised chicken (Dakbokkeumtang: 닭볶음탕)
Traditional-style spicy braised chicken (Dakbokkeumtang: 닭볶음탕)

While there are many variations, Maangchi’s recipe offers a well-balanced approach, perfect for both beginners and seasoned Korean food enthusiasts.

Gathering the Ingredients:

Here’s what you’ll need to whip up a pot of this delicious dakdoritang:

Chicken and Aromatics:

2.5 to 3 pounds bone-in chicken parts (thighs, drumsticks, or a combination), cut into bite-sized pieces (excess fat trimmed)

  • 10 ounces potatoes, cut into large chunks
  • 1 medium carrot (optional), cut into large chunks
  • ½ large onion, cut into large wedges
  • 7 to 8 plump garlic cloves, peeled
  • 2 to 3 thinly sliced ginger pieces (about 1-inch round)
  • 2 scallions, cut into 2-inch lengths
  • 1 red chili pepper (optional), sliced (adjust based on your spice preference)

  • Spicy Sauce:

    3 tablespoons gochujang (Korean chili paste)

  • 2 tablespoons gochugaru (Korean chili flakes)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine or mirin
  • 1 tablespoon sugar (adjust to your taste)
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • A few grinds of black pepper

  • Other Pantry Staples:

    Water

  • Sesame oil (for finishing)
  • Sesame seeds (for garnish, optional)

  • Bringing it All Together: Cooking Dakdoritang

    Now that you have your ingredients prepped, let’s get cooking!

    1. Braise the Chicken:

    1. In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the chicken pieces and brown them well on all sides. This step adds depth of flavor to the final dish.

    2. Once browned, remove the chicken from the pot and set aside.

    3. In the same pot, add the onions and cook until softened and translucent, about 5 minutes.

    4. Add the garlic, ginger, and gochugaru (chili flakes) and cook for another minute, stirring constantly to release their fragrant oils.

    2. Building the Flavorful Broth:

    1. Pour in the gochujang (chili paste), soy sauce, rice wine, sugar, and water (enough to cover the chicken by about an inch). Bring to a simmer.

    2. Return the browned chicken pieces to the pot and stir gently to combine.

    3. Let it Simmer and Thicken:

    1. Reduce heat to low, cover the pot, and simmer for at least 45 minutes to 1 hour, or until the chicken is tender and cooked through.

    2. During simmering, skim off any excess fat that rises to the surface for a cleaner-tasting stew.

    4. Adding the Vegetables:

    1. Once the chicken is cooked, add the potatoes and carrots (if using) to the pot. Increase heat to medium and simmer for another 15-20 minutes, or until the vegetables are tender-crisp.

    5. Finishing Touches:

    1. Taste the stew and adjust seasonings as needed. You can add a touch more soy sauce for saltiness, sugar for sweetness, or gochugaru for extra heat.

    2. Turn off the heat and stir in the scallions and sesame oil.

    3. Garnish with sesame seeds (optional) and serve hot with steamed rice and your favorite kimchi.

    Dakdoritang: Nutrition by the Numbers

    Here’s a rough estimate of the nutritional content per serving of dakdoritang (without rice):

    Calories: 400-500 (depending on fat content of chicken)

  • Protein: 40-50 grams
  • Fat: 20-30 grams
  • Carbs: 30-40 grams (mostly from potatoes)
  • Sodium: Moderate to high (due to soy sauce and gochujang)

  • Please note: This is just an estimate, and the actual nutritional content can vary depending on the specific ingredients you use and portion sizes.

    Conclusion: A Spicy and Satisfying Feast