Crispy Cucumber & Chicken Breast Tangtangyi (Simple Dakgomtang)
Fridge Raid! Making Dakgomtang with Super Simple Cucumber & Chicken Breast Tangtangyi
I was craving the comforting ‘Dakgomtang’ (Korean chicken soup) I used to eat as a child, so I made a simplified version using readily available ingredients. This fusion recipe offers the delightful crunch of cucumber, tender chicken breast, and a surprisingly good combination with Ssarigomtang noodles.
Main Ingredients- 2 Cucumbers (Choose fresh, crisp ones.)
- 1 Chicken Breast (Using pre-cooked or steamed chicken breast will save time.)
- 1 Ssarigomtang Noodle Pack (Use the noodles as is; the powder soup base will be used for the Dakgomtang flavor.)
Seasoning & Sauce- 1 Tbsp Sesame Oil (Adds a nutty aroma.)
- 1 Tbsp Soy Sauce (For saltiness and umami.)
- 1.5 Tbsp Gochugaru (Korean chili flakes, for a hint of spice and color.)
- 1 Tbsp Gochujang (Korean chili paste, for a sweet and tangy balance that cuts through richness.)
- 1 Tbsp Sesame Oil (Adds a nutty aroma.)
- 1 Tbsp Soy Sauce (For saltiness and umami.)
- 1.5 Tbsp Gochugaru (Korean chili flakes, for a hint of spice and color.)
- 1 Tbsp Gochujang (Korean chili paste, for a sweet and tangy balance that cuts through richness.)
Cooking Instructions
Step 1
First, prepare your ingredients: the cucumbers, chicken breast, and Ssarigomtang noodles. If you have pre-cooked or steamed chicken breast, it will make the process even quicker.
Step 2
Thoroughly wash the cucumbers and cut them into large chunks, about 1 to 1.5 cm thick. Avoid cutting them too thinly, as they might become mushy when pounded.
Step 3
Place the large cucumber chunks into a thick plastic bag or a zip-top bag. Then, use a mallet (like a garlic pounder), a rolling pin, or even a clean stone to ‘tang tang’ (pound) the cucumbers. The key is to hit them with moderate force so they break down slightly but retain their structure.
Step 4
After pounding the cucumbers, lightly tie the top of the plastic bag to seal it. This helps the cucumbers retain their crispness and moisture while allowing the flavors to meld slightly.
Step 5
Gently warm the chicken breast in the microwave for about 1 to 2 minutes. This makes the chicken breast more tender and easier to shred. (If using pre-cooked or steamed chicken, you can skip this step.)
Step 6
Once the chicken breast is warm, shred it finely using a fork or your fingers. Shredding the chicken allows it to absorb the seasoning better and enhances the overall flavor.
Step 7
Now, let’s make the delicious seasoning! In a small bowl, combine 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1.5 tablespoons of gochugaru, and 1 tablespoon of gochujang. Mix everything well. You can adjust the seasoning to your preference.
Step 8
Add half of the shredded chicken breast to the bag with the pounded cucumbers. Pour all the prepared seasoning over it. Securely hold the bag closed and shake vigorously to ensure all ingredients are evenly coated. Think of it like tossing a salad!
Step 9
Next, prepare the Ssarigomtang noodles, which will form the base of our simple Dakgomtang. Get a pot ready with water to boil the noodles and the soup base.
Step 10
Open the Ssarigomtang noodle package, add the noodles to the boiling water, and stir in the included powder soup base. This powder is what gives our dish that comforting, savory ‘Dakgomtang’ flavor.
Step 11
When the noodles are almost cooked, place the remaining shredded chicken breast on top of the noodles as a topping. This way, it stays warm and adds to the dish. Pour in hot water, cover with a lid, and let it steep for about 3 minutes. You’re done!
Step 12
Voila! Your super simple Cucumber & Chicken Breast Tangtangyi and Dakgomtang are ready! Doesn’t it look appetizing?
Step 13
The seasoned cucumbers remain delightfully crisp, and the chicken breast provides a healthy dose of protein, making this a satisfying and balanced meal.
Step 14
After 3 minutes, lift the lid to reveal a surprisingly authentic-looking Dakgomtang. It’s a simple yet hearty meal, perfect for any occasion.
