IllustrationDak-doritang (Spicy Braised Chicken)
Soups & stews · serves 2
How many servings?
1 ingredients were scaled below straight proportion. Salt, sweetness, aromatics, oil, liquid, and deep umami all need proportionally less as the batch grows. The grey numbers show what plain multiplication would have given.
How to make it
- 1
Blanch the chicken in boiling water to clean off the scum, then rinse it.
- 2
Put the water and chicken in a pot; once it starts to boil, add the gochugaru, gochujang, soy sauce, minced garlic, minced ginger, and sugar.
- 3
Boil over medium heat for about 15 minutes so the seasoning soaks into the chicken.
- 4
Cut the potato, carrot, and onion into large pieces, add them, and boil 20 minutes more, until the broth has cooked down low.
- 5
Add the green onion, set the final seasoning with corn syrup (mulyeot) and black pepper, and turn off the heat once the broth thickens.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
thebobkim.com/en/recipe/bk0136 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.