Apparently “Dak doritang” isn’t standard Korean language. Dori means chicken or bird in Japanese, Dak means chicken in Korean. Therefore Dak doritang means chicken chicken stew.
In recent years, Koreans have been trying to get rid of Japanese words that are still around in Korean culture from the colonial era. There are still lots of people who say dak doritang instead of the correct word. As you know, it is hard to change once things become your habit. Anyhow, its official name is “Dak bokkumtang” or “Dak maeuntang”.
Most people use one whole chicken for this meal. But I didn’t want to fiddle with bones and skin, so I used chicken breast instead. It is a spicy meal (but I used half less spice than other common recipes) though you can’t imagine how delicious it was.
Ingredients for 4 people
-For meat and marinating
- Chicken breast 5 pieces (About 500g)
- Pepper 2 sprinkles
- Ginger powder 2 sprinkles
- Refined rice wine -2 tbsp
-For vegetables
- 4 medium potatoes
- 1 onion
- 1 carrot
- 12 sesame leaves
-For sauce (mix all sauce ingredients in a bowl, except water.)
- Gochujang -2 tbsp
- Chili powder -1/4 tsp
- Soy sauce -1 tbsp
- Sugar -2 tsp
- Corn syrup or sugar cane syrup-2 tsp
- 1 squashed garlic
- 1 dash of sesame oil
- 2 cups of water
Preparation
- Rinse the chicken in cold water and cut it into medium to big pieces.
- Marinate it with pepper, ginger powder and refined rice wine. (for about 15 minutes)
- Rinse the vegetables and peel them as needed.
- Cut the potatoes, carrot and onion into big pieces. (I cut each of them into 4 pieces and 8 for the carrot.)
- Slice the sesame leaves.
Cooking
- Pre heat the wok.
- Put some oil into the wok.
- Put some potatoes and carrots into the wok and stir it for a while.
- Pour the water into the wok.
- Add the chicken and onion, then stir it a bit. Add the sauce.
- Stir. Boil it until everything is cooked.
- When it is ready, add the sesame leaves. Then boil for a very short time.
8. Serve it on the plate.
Most people have this meal with some rice. I recommend you to do the same thing, otherwise it might be too spicy for you. Most people share the food from the same plate and have their rice separate.
I always use chicken legs for this recipie but if people wanna use bonless chicken i recomend thigh meat as it is more flavorful and and withstand a longer cooking time. I find chicken brests for long cooking is flavorless nad dry this is just my feeling and experience.
Also if u have a good Dak Kalbi recipy just add more of the of the sauce. Dak dori/beokkeum tang and dak kalbi are the same just dak beokkeum tang has a more water but not enought to call it a soup, i guess a soup would be gook or jjigae
Also if u have a good Dak Kalbi recipy just add more of the of the sauce and add more water ( i dont know if i mentioned that already >.<;
Thank you so much for this recipe, I had this recently in a restaurant in Korea, and knew I had to learn how to make it so I can take it back home. It came out very good and it’s my new favorite dish.
But I will second Joon’s comment about using bone-in meat and stewing for a long time. I now use a korean clay pot (dduk-bae-gi) and stew the chicken for a good long time – while the rice is cooking. The bone really helps flavors the sauce, and the sauce gets nice and thick. I kept everything else the same.
The sauce by itself is also really good, so I use some extra liquid and spoon it over the rice or even mop it up with bread.
Actually “dori” in Japanese is Street or avenue.
“Tori” is bird.
Dori is how Koreans say Tori.
One of my fondest memories from childhood is when my parents would take me to the countryside in Korea and we’d go to like a chicken farm type place where you could pick out a chicken and they would make you dak dori tang out of it. So delicious.
I’m not too crazy about this recipe though. This dish is meant to be a stew so IMO using dark meat and bones is absolutely necessary. The flavor simply won’t be there if it’s made with boneless breasts.
Also the cooking vessel used should be a stew pot rather than a wok and the whole thing should stew for a good hour to get the yummy chicken flavor going.
I was told that 닭다리 means chicken leg. When I had this soup in Chonan it was made with chicken legs.
definitely agree about the bones…
i would also add that when making the sauce….do in a blender with a knob of ginger half an onion and ….HALF A TIN OF PEPSI….i know i know…PEPSI…. but…i got taught this by an anjuma in the back streets of hongdae and have made this for dozens of koreans…IT WORKS. maybe there is msg in pepsi or something but it just gives the flavour a massive bump!
really? wow, can i have ur recipy? lol
I think just the pepsi makes the meat more tender and more sweet.
Its how some use cola or 7up for bulgogi.
Hi Amanda,
I don’t have a recipe for Dakgejang yet, maybe in the future I might make it.
Looking for the recipe for a Korean Soup I cannot find. Is usually served in Japanese/ Korean Restaurants. Not sure of the spelling. “Dak ge Jang”. Thanks Amanda
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