Dakdoritang from Korean American: Food that Tastes Like Home (page 109) by Eric Kim

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JoanN on February 10, 2024

    I thought this was just outstanding, especially considering how quick and easy it is. Discovered after I'd started cooking that I was low on gochugaru so only used about half the amount. And it was still pretty spicy. Used whole chicken legs with thigh attached and would do so again. And I removed the skin after par-boiling. Leftovers very good, too.

  • meggan on December 21, 2022

    I liked it. I did significantly reduce the Chile powder and added some chicken broth to cover.

  • Kiyah on October 31, 2022

    This is a tasty dish that's easy to make on a worknight despite poaching the chicken pieces. You can throw the sauce together while that happens. It has a kick from the gochujang and gochugaru but you could cut back on the gochugaru to modify it. I usually have most of the ingredients on hand except the Korean potatoes. I subbed white potatoes. The non-picky members of the family had no problem with this meal. I'll make this again.

  • Mrs. L on June 03, 2022

    Fairly simple stew. One that doesn’t take hours. Used Yukon gold potatoes as I could not fInd the Korean ones. Not as hot as I thought it would be.

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