A lot of people associate dak dori-tang with that angry red-hued chicken stew dish commonly served in many Korean restaurants. That's a fallacy. Traditional styled dak dori-tang is supposed to be black in colour, spiked with green chillis only for heat, instead of the Korean red pepper paste gochujang or Korean red pepper powder gochugaru. A simple homecooked dish eaten in many households, and one of several Korean dishes the Hubs grew up with, dak doritang is the easiest thing to make. It has its roots in Chinese cooking, and to be honest, it's really just the Korean version of soy braised chicken. Only a little sweeter and a little spicier.
This is great for a weeknight dinner, being low-fuss and quick to make. Serve with steaming hot white rice for maximum pleasure.
Ingredients (serves 4):
4-6 chicken thighs, skin-on, bone-in (substitute with 1 whole chicken, cut into pieces)
1 medium yellow onion, diced
1 head garlic, minced
9 small potatoes, skin-on and cut half
2 carrots, diced
1 cup fresh enoki
1 tbsp white sesame seeds
10 fresh Korean green chili pepper (substitute with our local green chillis, serranos, jalepanos or anaheim chiles), 5 sliced half lengthwise with seeds removed, the remaining 5 cut into pieces with seeds intact
4 cups water
3 tbsp mirin
7 tbsp Korean light soy, guk kanjang (substitute with light soya sauce)
2 tbsp Korean dark soy, jin kanjang (substitute with thick black soy sauce)
2 tbsp canola oil
1 tbsp sesame oil
1) Brown chicken in pre-heated pan with canola oil, salting liberally and taking care not to overcrowd the pan. Set aside.
2) Use remaining 1 tbsp chicken fat-infused oil, and add in sesame oil, and fry onions until transluscent.
3) Add garlic, and fry till fragrant.
4) Add carrots, and fry till slightly soft, about 2 minutes.
5) Add water, and return browned chicken to pan.
6) Add mirin, guk kanjang, jin kanjang, bring the whole thing to a boil, then lower to a simmer for 35-45 minutes for a fall-off-the-bone texture.
7) Add seeded chilis 20 minutes before serving.
8) Add potatoes 15 minutes before serving.
9) Serve with toppings of fresh enoki, sesame seeds, and additional helpings of fresh cut chili.