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Dakdoritang - En-tete

Authentic Dakdoritang - Korean Braised Chicken

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4.96/5 (50)
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Main course
Cuisine: Korean
Servings: 4
Author: Marc Winer

Ingredients

  • 750 g chicken drumsticks
  • 1 stalk Korean leek or young leek
  • 1 onion
  • 0.5 carrot
  • 150 g dangmyeon
  • 150 g tteokbokki rice cakes
  • 3 Cheongyang chilies optional

Sauce

  • 2.5 tablespoons sugar
  • 700 ml water
  • 120 ml soy sauce
  • 2 tablespoons mirin or cooking wine
  • 1.5 tablespoons garlic minced
  • 0.5 teaspoon ginger minced
  • 3 tablespoons gochugaru coarsely ground
  • 1 tablespoon gochugaru finely ground
  • sesame seeds for serving

Procédé

Preparation

  • Soak the dangmyeon for 30 minutes beforehand.
    150 g dangmyeon
  • Rinse the tteokbokki rice cakes briefly in water.
    150 g tteokbokki rice cakes
  • Cut the carrot into bite-size pieces.
    0.5 carrot
  • Cut the onion into bite-size pieces.
    1 onion
  • Cut the Korean leek into 5 cm lengths, then halve each piece lengthwise.
    1 stalk Korean leek

Cooking

  • Score the thickest parts of the chicken so the sauce can penetrate well.
    750 g chicken drumsticks
  • Place the chicken in boiling water and blanch for 5 to 10 minutes, until the outside turns white.
  • Rinse the blanched chicken to remove any congealed blood and small bone fragments.
  • Place the chicken in a pot. Add the carrot, water, and sugar first, then bring to a boil.
    700 ml water, 2.5 tablespoons sugar
  • Add the soy sauce, mirin, garlic, and ginger, then bring back to a boil.
    120 ml soy sauce, 2 tablespoons mirin, 1.5 tablespoons garlic, 0.5 teaspoon ginger
  • Cover and cook over medium heat for 10 minutes.
  • Once the carrot is tender, add the coarse and fine gochugaru, the onion, the white part of the Korean leek, and the rice cakes, then cook for 5 minutes.
    3 tablespoons gochugaru, 1 tablespoon gochugaru
  • Once the gochugaru has bloomed and the broth has reduced, add the dangmyeon and the green part of the Korean leek, then cook for about 5 minutes, until the noodles are tender.
  • Sprinkle with sesame seeds and serve.
    sesame seeds

Notes

  • Adding the sugar first helps the sweetness penetrate the ingredients more effectively.
  • Measure the soy sauce carefully, as too much can quickly make the dish taste overpowering.
  • If your fine gochugaru is made from Cheongyang peppers, you can omit the Cheongyang chilies.
  • If using Cheongyang chilies, add them at the same time as the dangmyeon, along with the green part of the Korean leek.
  • Add the green part of the Korean leek at the end to preserve its color.
  • If the broth reduces too much, add a little water.
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