By J e l i s a on May 29, 2002
Photo by J e l i s a
Photo by J e l i s a
"This was one of my favorite dishes growing up...mom would make it at least once a week. Sometimes she would add potato cubes and fresh ginger, but this is the way we preferred it. I'm not sure what the proper name for it is, sorry! If boneless chicken is used, you can skip the first step, that is only done to discard extra fat from the skin."
Serving Size: 1 (291 g)
Servings Per Recipe: 4
"The Korean name for this dish is Dak Dori Tang. I was born in Korea and spent 3 years there as an adult between the 2 Air Force Bases there. You can find this in Korean restaraunts in the US and throughout Korea (in the hibachi style/cook in front of you restaraunts). You can also add the clear noodles to the potatoes, and carrots! Definitely one of my favorites!"
"This is my second recipe to use on this site. My wife is Korean and I think she was a bit shocked at how good it tasted. In the past I have just guessed at ingredients and did OK. It's nice to have a site like this that allows people to vote on how good something is. A recipe is a recipe is a recipe and I am sure nobody puts one up thinking it is trash. This system and this dish is perfect. Thanks."
"Yum, J! I used chicken drumettes and red bell pepper just out of personal preference. This was so tremendously easy, I was able to try three other of your recipes for the first time for a complete Korean meal. (All your recipes are easy!!!) :) It was so delicious!!! Served with rice, Spicy Pepper Steak #33347, Sesame Spinach #30471, and Spicy Cucumbers #30457. I wish I would have braved your recipes earlier. We'll be having Korean night in our house now regularly. :)"
"Very easy and delicious! It reminded me of an asian style chicken cacciatore. I used a whole cut up chicken, rather than wings because that's what I had on hand. Other than that, followed the recipe exactly and will definitely make again!"
"My family and I love this recipe! I have tried it on both wings and boneless chicken. We prefer the boneless chicken breast, cubed. This can be VERY spicy, but I love it that way. I noticed that the "heat" varies depending on the brand of kochujang I use. I don't usually add the veggies either. Also, I have marinated the cubed chicken breast in the freezer and it cooks up nicely. I just froze up 3 batches to save me some time for later. Thanks for this authentic, delicious recipe!"
"Yummy!! The dish was easy and fast to cook. However, I find it too salty for me so I added 2 tsp of sugar along with only 2 tbsp of kochujang only. I even skipped the pepper flakes since I was kinda afraid that it will be too spicy for me. Thanks for the recipe!"
"this was delicious. It reminded me of the Ayam masak kicap (chicken cooked in soya sauce) that I always used to it in malaysia. I added ginger in mine because I absolutely loooove ginger, also, I doubled the recipe and used a whole chicken instead of just chicken wings. Other than those changes I followed the recipe exactly and I and my family all loved it!!"
"excellent! if you like spicy food, you will love this. The only alteration i did was aside from discarding the wing tip, i cut the wings in half so it'll be easier to eat."