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We have been making dakdoritang (aka dakbokkeum tang) for quite a while now, but it has become a regular in our household for the simple reason that it’s easy to make for a family of four, packs a lot of intense flavors (and spice), and provides all the nutritional benefits that you could ask for in a dish. Since this is supposed to be a spicy dish, you can easily substitute the gochugang (red pepper paste) and gochugaru (red pepper flakes) for soy sauce, where it may be more suitable to children who cannot tolerate spicy foods. Also, most people use chicken pieces such as thighs, breasts, and/or drumsticks (the bones help create a more flavorful broth), but you can use boneless pieces that work just as well and it’s easier for kids to eat. Plus, the wife adds a special ingredient to make this dish even better--glass noodles. It may sound weird, but believe me, the noodles add more texture to this already fine recipe.
Peel and cut potatoes, onions, bell pepper, and carrots according to preference.
Seed and slice up jalapenos if you want the stew extra spicy. (optional) Soak vermicelli noodles in water for at least 15 minutes. (optional)
Add chicken pieces (leaving the skin on) into a large pot filled with water. Add bay leaves and boil for 15 minutes. Foam/scum should form at the top. Rinse and discard .
Combine all ingredients (except green onions) with chicken pieces including 3 cups of water.
Cover and cook for about 30 minutes or until the liquid sauce has thickened.
Add salt and pepper according to taste preference.
Add glass noodles with chopped scallions and simmer for 5 additional minutes.
Garnish with sesame seeds or scallion strips.
Serve hot with rice.
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