Golden Ratio Spicy Dakbokkeumtang (Dakdoritang) Recipe
Golden Ratio Spicy Dakbokkeumtang (Dakdoritang) Recipe
Blog’s #1 Recipe for a Month! Foolproof Spicy and Deeply Flavored Dakbokkeumtang with a Golden Ratio
Craving a Dakbokkeumtang with a deep, spicy broth like you’d find in a restaurant, without the thick, heavy texture of gochujang? Recreate it perfectly at home with this foolproof recipe! It became a sensation on blogs for its addictive sauce that’s both spicy and incredibly flavorful. Through extensive testing, we’ve perfected a golden ratio: 2 parts gochujang, 7 parts gochugaru, 5 parts guk-ganjang, 2 parts sugar, and 1 part garlic. This creates a spicy yet clean taste that’s simply irresistible. Please adhere to this unique ratio developed through trial and error! (Do not post this as your own recipe on other platforms.)
Main Ingredients- 1 whole chicken (cleaned and cut)
- 1/3 carrot
- 1/2 onion
- 3 potatoes
- 4 stalks green onion (green parts only, about 20cm each)
- 4 Cheongyang chili peppers
Special Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 7 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 5 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Minced garlic (generous)
- 1/2 Soju cup (approx. 100ml) – for removing chicken odor
- 2 Tbsp Gochujang (Korean chili paste)
- 7 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 5 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Minced garlic (generous)
- 1/2 Soju cup (approx. 100ml) – for removing chicken odor
Cooking Instructions
Step 1
This Dakbokkeumtang recipe was a massive hit and gained immense popularity on blogs. Trust me and follow along to create the best Dakbokkeumtang you’ve ever had!
Step 2
First, cut the onion in half and then into large, bite-sized cubes. Avoid cutting the vegetables too finely, as they can become mushy during cooking.
Step 3
Now, let’s prepare the special sauce that defines the flavor of our Dakbokkeumtang. In a bowl, combine 2 Tbsp gochujang, 7 Tbsp gochugaru, 2 Tbsp sugar, 5 Tbsp guk-ganjang, and a generous 1 Tbsp of minced garlic. Add 1/2 cup of soju (about 100ml) and mix well. The soju is key to eliminating any unwanted chicken odor.
Step 4
It’s crucial to remove impurities and odor from the chicken. Place the cleaned chicken pieces in boiling water and blanch for about 5 minutes. Once the water starts boiling, monitor the time to avoid overcooking the chicken at this stage.
Step 5
After blanching, immediately remove the chicken and rinse it thoroughly under cold running water to wash away any foam or impurities. This step ensures a cleaner taste for the final dish.
Step 6
Transfer the rinsed chicken to a deep pot or pan. To further eliminate any remaining gamey smell, pour in another 1/2 cup of soju (about 100ml). This is an important step for ensuring a clean flavor.
Step 7
Arrange the prepared carrots and potatoes on top of the chicken. Generously spoon the special sauce over the ingredients. Finally, add 800ml of water. If you don’t have a measuring cup, fill the pot with water until it reaches about two-thirds of the way up the ingredients.
Step 8
Bring the pot to a boil over high heat. Once it’s bubbling vigorously, stir to distribute the sauce evenly. Then, reduce the heat to medium-high (between high and medium) and let it simmer until the chicken and vegetables are tender.
Step 9
When the broth has reduced by about half, check if the potatoes and chicken are cooked by piercing them with a chopstick. If the chopstick goes in easily, they are done. If not, continue simmering for a little longer.
Step 10
With the broth still somewhat liquid, add the remaining vegetables: green onions, Cheongyang chilies, and the cubed onion. We recommend leaving some broth rather than cooking it down completely dry, as it’s perfect for mixing with rice.
Step 11
Toss the green onions, chili peppers, and onion into the pot and stir gently to combine. Cook for just 1 minute more, allowing the vegetables to slightly soften, then turn off the heat immediately. Overcooking at this stage can make the vegetables lose their crispness.
Step 12
The broth should be reduced to this consistency – perfect! This spicy Dakbokkeumtang is best enjoyed with some broth, perfect for mixing with rice or serving alongside. Feel free to adjust the broth consistency to your liking.
Step 13
Voila! Your restaurant-quality, spicy, and deeply flavorful Dakbokkeumtang is ready. The secret is this golden ratio sauce – be sure to follow it precisely. This recipe was perfected through numerous taste tests and adjustments. (Please refrain from reposting this golden ratio as your own recipe on other channels.)
Step 14
If you prefer a more brothy style, you can simmer it for a bit longer to create a ‘soupy Dakdoritang’. This style allows you to enjoy the tender chicken with plenty of spicy broth, almost like a Korean baeksuk (boiled chicken). Adjust the broth level according to your preference.
