Dakdoritang, Korean spicy braised chicken

(aka Dakbokkeumtang)

While Dakdoritang was a beloved dish in South Korea for a long time, the word “dakdoritang” was once shunned in korea, because after our liberation from Japanese colonization, we tried to eradicate all traces of japanese that infiltrated our language. But there is some discourse that changing dakdoritang to dakbokkeumtang, was an overcorrection because there was no japanese in it to begin with. So now both dakdoritang and dakbokkeumtang I think are widely accepted. And while it could’ve been word almost got lost in the movement, thanks to the effort to bring back some forgotten Korean words to life, now many of those words are seamlessly integrated back into our daily language. 

Dakdoritang Ingredients (2-3 servings)

• 1.5 -2 lb chicken thigh, cut into bite size'

  Sauce:

• 2 tsp minced garlic

• 2 Tbsp gochujang

• 2 Tbsp soysauce

• 2 Tbsp mirin

• 2 Tbsp gochugaru (coarse)

• 2 Tbsp sugar (OR allulose /honey)

• 1 anchovy soup tablet

• 3 cracks of pepper

• 1 onion, diced

  Veggies:

• 2 potatoes, diced

• 2 carrots, cut into 2 inch pieces

• 3 scallions, cut in half

• Handful of glass noodles (optional)

Instructions

1) cut the chicken into bite size

2)  mix all the sauce ingredients

3)  In a deep pot or pan, bring 3 cups of water to a boil. Add in the chicken

4)  add all the veggies (potato, onion, scallions) and the sauce ingredients

5)  boil on medium heat for about 15 minutes, or until the potatoes are soft

6)  add in the glass noodles (make sure the noodles are completely submerged), and boil another 6 minutes. 

Enjoy with a bowl of rice!