recipe-1

Recipe-1 › Curries of the world › Dakdoritang

All over Korea, South Korea

Dakdoritang (Dakbokkeumtang)

Korean spicy braised chicken with potatoes, carrots and onions in a gochujang and gochugaru sauce.

Dakdoritang
Close to the base recipe Hot

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Dakdoritang. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Dakdoritang

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken pieces on the bone.

From the base recipe

  • 1 Onions
  • 1 Green chillies
  • Cooking oil not used
  • Red chilli powder not used
  • Turmeric not used
  • not used · 500 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Dakdoritang

  • 2 tbsp Gochujang (chilli paste)
  • 2 tbsp Gochugaru (chilli flakes)
  • 4 tbsp · 1 tbsp Soy sauce and a little sugar
  • 6 · 2 cm Garlic and ginger
  • 3 · 1 Potatoes and carrots
  • 3 Spring onions

Leave out

  • Turmeric
  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Dakdoritang: do thisCut the onions into wedges; one green chilli is fine.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Dakdoritang: do thisSkip frying: dakdoritang is braised.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Dakdoritang: do thisCut the potatoes and carrots into large chunks.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Dakdoritang: do thisParboil the chicken 5 minutes, drain, and put it in a pot with the vegetables.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Dakdoritang: do thisAdd gochujang, gochugaru, soy sauce, sugar, garlic and ginger instead of chilli powder and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Dakdoritang: do thisAdd water to half-cover.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Dakdoritang: do thisSimmer 30 minutes until the potatoes are soft and the sauce thick. Finish with spring onions.

Serve: With rice.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Ginataang hiponAll curries on the mapVenison stew →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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