Mukeunji (묵은지) Dak-dori-tang (닭도리탕)
A fantastic harmony of well-aged kimchi and tender chicken.
📝 Editor's Notes
This recipe provides the secret to making a spicy and hearty Dak-dori-tang (닭도리탕) that will even bring back lost appetites.
It focuses on thoroughly removing any gamey smell from the chicken, maintaining the shape of the vegetables, and developing a deep flavor.
The technique of stir-frying the chicken with a mixture of sesame oil and cooking oil, and using Soju (소주) to eliminate odors, is particularly noteworthy.
It's perfect for enjoying a warm and satisfying meal on chilly autumn or winter days, and makes an excellent weekend dinner for the whole family.
Those who love spicy food will surely be satisfied.
🛒 Ingredient Tips
Choosing good ingredients is crucial for a delicious Dak-dori-tang (닭도리탕).
First, prepare one fresh, domestic chicken weighing about 1.4 kg (approx.
3.1 lbs); choose one with clean skin and firm flesh.
Refrigerated chicken is much more tender and juicy than frozen chicken.
For potatoes, select firm ones with no blemishes or sprouts on the surface.
For carrots, choose ones with vivid color and firm texture.
Using seasonal vegetables will provide a fresher and more nutritious flavor.
Especially, potatoes and carrots harvested in autumn have a strong sweetness that will further enhance the taste of Dak-dori-tang (닭도리탕).
🔄 Substitution Guide
If you have a chicken allergy or prefer other meats, you can try preparing it like "Dwaeji-galbi-jjim (돼지갈비찜)" using pork neck or pork ribs.
Using pork instead of chicken will give a richer and deeper flavor.
Also, if you don't have ginger syrup, you can use a mixture of 1/2 tbsp minced ginger and 1/2 tbsp sugar.
If you don't have tuna fish sauce (참치액), you can add 1 tbsp fish sauce and 1 tbsp soy sauce to enhance the umami.
However, please note that using alternative ingredients may result in slight differences in taste and aroma compared to the original recipe.
🥘 Ingredients
👨🍳 Cooking Points
There are three crucial cooking points in this Dak-dori-tang (닭도리탕) recipe.
First, removing the gamey smell from the chicken.
It's very important to thoroughly drain the blood for about 30 minutes, then blanch the chicken briefly in boiling water and wash it clean.
Be careful not to blanch it for too long, as this can make the meat tough; turn off the heat and wash it as soon as it comes to a vigorous boil.
Second, the process of stir-frying the chicken.
Using a mixture of cooking oil and sesame oil prevents the chicken from burning and adds a nutty flavor.
Stir-frying with 3 tbsp of Soju (소주) perfectly eliminates any gamey smell, resulting in a very clean and delicious taste.
Third, a tip for preparing vegetables: rounding the edges of carrots and potatoes prevents them from breaking apart even after long simmering, keeping their shape beautiful.
Don't forget the heat control: 15 minutes on high heat, 10 minutes on medium-low heat, and finishing on low heat.
👨🍳 Directions
Remove fat from 950g chicken and wash thoroughly.
Add 3 tbsp Soju (소주) to boiling water and blanch the chicken. Once it boils vigorously, discard the water and wash the chicken thoroughly.
Roughly chop 1 medium onion.
Cut 1 stalk of green onion into 2 cm (approx. 0.8 inch) pieces. (Do not chop too finely.)
Split the stem end of the 1/4 head of mukeunji (묵은지) in half lengthwise. (Use as is without slicing it into long pieces.)
Place the thoroughly washed chicken into a deep pot.
Add 2 tbsp soy sauce, 1 tbsp Doenjang (된장), 1 tbsp minced garlic, 2 tbsp Gochugaru (고춧가루), 1 tbsp ginger syrup, 2 tbsp oligosaccharide syrup, 3 tbsp Mirim (미림), 2 tbsp fish sauce, and 200 mL kimchi brine to season.
Place the whole mukeunji (묵은지) and roughly chopped onion next to the seasoned chicken and pour in 400 mL anchovy kelp broth.
Cover and cook until tender. (Simmering for about 20 minutes will make the kimchi very soft.)
Once the mukeunji (묵은지) is very soft, add the green onion and simmer for another 10 minutes over medium heat.
When the Mukeunji Dak-dori-tang is done, turn off the heat and finish.
💡 Tips
Adding Soju (소주) when blanching the chicken helps remove any gamey smell, resulting in a cleaner flavor.
Adding 1 tbsp of Doenjang (된장) to Mukeunji Dak-dori-tang (닭도리탕) completely eliminates any gamey smell and adds a savory and nutty flavor.
Using anchovy kelp broth for the soup base creates a deeper flavor compared to just using water.
Mukeunji (묵은지) tastes best when it's cooked very soft.
For cooked kimchi, simply remove the stem end, tear it into strips, and enjoy.
📦 Storage & Reuse
The finished Dak-dori-tang (닭도리탕) can be stored in an airtight container in the refrigerator for about 3-4 days.
If you want to store it longer, it's recommended to portion it into single servings and freeze it.
When frozen, it can be enjoyed fresh for up to about 1 month.
To reheat frozen Dak-dori-tang (닭도리탕), thaw it first, then place it in a pot and simmer slowly over medium-low heat.
If the broth reduces too much, add a little water or broth.
You can also enjoy a different delicacy by making fried rice with the leftover Dak-dori-tang (닭도리탕) broth, adding rice, shredded seaweed, and sesame oil.
🥢 Who This Is For
This Dak-dori-tang (닭도리탕) is highly recommended for those who enjoy spicy and hearty flavors.
It's particularly great as a family dining menu or a dish for entertaining guests.
It's perfect for warming your body with its spicy and comforting broth on chilly days.
Good side dishes to pair with it include mild steamed eggs (gyeran-jjim), refreshing radish kimchi (dongchimi), and crunchy bean sprout salad (kongnamul-muchim).
These pairings will balance the spiciness of the Dak-dori-tang (닭도리탕) and create a well-rounded Korean meal.
Don't miss out on the special treat of mixing rice into the leftover broth at the end.
🔥 Nutrition Info
For this delicious Dak-dori-tang (닭도리탕), based on 4 servings, you can expect approximately 650-750 kcal per serving.
Protein intake will be rich, around 50-60g, thanks to the chicken.
Fat will be approximately 30-40g, and carbohydrates will be around 40-50g from ingredients like potatoes, onions, and oligosaccharide syrup.
Chicken is an excellent source of high-quality protein, potatoes are rich in vitamin C and potassium, and carrots are abundant in vitamin A.
Capsaicin from chili peppers promotes metabolism, while garlic and ginger help boost immunity.
Overall, this will be a well-balanced and nutritious meal.
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