In 2011 I was chosen by YouTube for the NextUp program so in Oct and Nov I travelled to 9 countries and 11 cities to cook and film a series of videos with my readers. We shared recipes for delicious, traditional, homecooked meals: mine and theirs. Watch all the recipes videos and travel blog posts from the series and other travel cooking videos.
This is my recipe for dakbokkeumtang, or spicy braised chicken, also called dakdoritang. Many people have requested this dish over the years.
This video was filmed in Amsterdam with Sarah Moore as part of my Gapshida project. She emailed me: “I really want to learn dakdoritang, Maangchi. When I lived in Korea when I was young, I always used to eat it at a Korean restaurant. I miss the taste and the smell.” The camera person is Sarah’s friend Rei Nilde, who’s an artist.
Sarah and I made dakbokkeumtang for this video and also our potluck party later. The video shows how we served a large group, and everybody enjoyed it with rice, as well as the amazing side dishes that they brought. All of us became good friends even though most of us were meeting for the first time.
I was thrilled when I read a recent email from Sarah: “…Guess what? Seeing you pursue your dreams and travelling the world with your Gapshida project really inspired me to start making more art and putting it online. I opened a little Etsy shop and I want to start working on a design/art blog :) to share visual inspiration.”
Cooking time: 45 minutes to 1 hour
- Cut 1 kg (about 2 pounds) of chicken wings or chicken thighs into bite sized pieces. Wash and drain.
- Make seasoning paste by mixing ¼ cup soy sauce, ¼ cup of minced garlic, ¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbs of sugar.
- Put the chicken and 2 or 3 medium sized onions (2 cups’ worth) into the seasoning paste. Mix it with a spoon.
- Add 2 cups of water to the pot and mix it up.
- Bring to a boil over medium high heat for 20 minutes.
- Meanwhile, peel 3-4 large potatoes (600 grams: 1.5 pound). Wash and drain them, then cut into large chunks 2 inch across. Set aside.
- Chop 2 green chili peppers and 2 stalks of green onions into small pieces. Set aside.
- 20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, then let it cook with the lid closed for another 20 minutes.
- Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken.
- Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth.
- Transfer it to a large serving plate and sprinkle 2 chopped green onions over top.