Published October 11th, 2006
in Eggs and Poultry and Soup and Stew.
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.
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chicken, dak doritang, Eggs and Poultry, potato, Poultry, Soup and Stew
Published September 21st, 2006
in Eggs and Poultry and Korean Japanese.
I think I got the idea for this meal at my mother in law’s dinner. I just guessed what I am supposed to use. It is a bit sweet, but tender. My husband really liked it a lot. It is not quite Japanese style, so I suppose I will call this a Japanese fusion meal.
Ingredients for 3 people (If you are a big eater, it’s just right for 2 people)
For Marinating chicken
- Chicken breasts 5 pieces
- Refined rice wine 15 ml
- Pepper 1 sprinkle
- Sugar - 2 tbsp
- Soy sauce - 2 tbsp
- Korean Plum Extract 15 ml (It is optional, however it tastes a lot nicer.)
-Preparation
- Rinse the chicken with cold water.
- Cut the meat to small pieces.
- Put the meat into a bowl then, pour in the refined rice wine and sprinkle the pepper on top.
- Soak for about 15 minutes.
- Add some soy sauce, sugar, and plum extract into the meat bowl. Mix them well.
- Marinate this for about 30 minutes.
For salad
- 5 medium leaves of lettuce
- 1/5 of each of a small green and small red capsicum
- 1 medium tomato
- Honey mustard sauce
For steamed and pan fried veggies
- 1 medium head of broccoli
- 1 carrot
- 2 King oyster mushrooms
-Preparation and Cooking
- Start with long slicing some carrots.
- Cut some broccoli.
- Then steam some carrots and broccoli for about 10 minutes each. Keep them in the pot until you’re ready to eat. (I recommend to steam them separately, however I was in a rush, so I steamed them together.)
- While it’s steaming, thin slice the mushrooms.
- Still while steaming the veggies, cut some lettuce into small strips, tomato into quarters,and thinly slice some capsicum.
- Put no.5 into a dish. The salad is then ready.
- Pan fry the mushrooms in a little oil until they turn brownish. (That’s the veggies now done).
Main dish - Chicken
- Pan fry the chicken (in a little oil). Turn the chicken pieces as needed until they turn brownish.
- Serve all the above on the plates.
chicken, Eggs and Poultry, Japanese fusion, Japanese Style, Poultry, soy sauce, teriyaki, teriyaki sauce
Published September 9th, 2006
in Eggs and Poultry.
Chicken is the one of my favourite meats. When I buy chicken meat at Homeplus, it always has 5 pieces of breast fillet and I found that this amount of meat can serve about for 4 people. (We are not big eaters.)
As you know, once you defrost meat it is not good to re-freeze it. So I marinate all the meat once, then use a 2 person portion of meat for me and my husband, then keep the rest of the meat in the fridge and use it the next day.
-Ingredients for marinating chicken are (for 4 people)
- 5 pieces of chicken breast fillet. (I found it is easier to slice it when it is partly frozen.)
-Seasoning for Marinating Chicken
- Yellow curry - 2tbsp
- Salt - 2tsp
- Pepper - 2tsp
- Refined rice wine 30ml / left over Soju is OK too, or white wine.
- Ginger powder - 2tsp
-Marinating-
- Rinse the chicken.
- Thin slice the chicken.
- Put it into a container.
- Add the seasonings and mix it well.
I usually marinate for about 2-4 hours. But I found that 24 hours tastes better. However if you are in a rush, 30 minutes might be O.K too.
Side dishes
-Ingredients for side dishes are (for 2 people).
You can do in a different way by your choice.
For steamed and pan fried Vegetables
- 1 medium head of broccoli
- 1 carrot
- 6 button mushrooms
- 2 King oyster mushrooms
- A thin layer of olive oil in a frying pan (for the mushrooms and the chicken)
For salad
- 5 medium leaves of lettuce
- 1/5 of each of a small green and small red capsicum
- 1 medium tomato
-Preparation and Cooking-
- Start with long slicing some carrots.
- Cut some broccoli.
- Then steam some carrots and broccolis for about 10 minutes each. Keep them in the pot until you’re ready to eat.
(I recommend to steam them separately, however if I’m in a rush I steam them together.)
- While it’s steaming, cut some mushrooms into quarters.
- Still while steaming the veggies, cut some lettuce into small strips, tomato into quarters,and thinly slice some capsicum.
- Put no.5 into a bowl. The salad is then ready.
- Pan fry the mushrooms in a little oil until they turn brownish. (That’s the veggies now done).
Main dish - Chicken
- Pan fry some chicken (in a little oil). Turn the chicken pieces as needed until they turn brownish.
- Serve all the above on the plates.
chicken breast fillet, curry, Eggs and Poultry, Poultry, salad
