Dak-hanmari: A Nourishing Korean Chicken Stew Recipe
Warm your soul with a hearty bowl of Dak-hanmari!
Recently, my daughter ‘Rang’ asked, ‘Mom, can you make me Baek숙 (a type of Korean chicken soup)?’ She’s always so specific! ~^^ She used to not like meat much, but lately, she’s been enjoying it more and more. When she makes a specific request like this, I get inspired and immediately get to cooking. Isn’t that what makes a mom happy? ^0^ This Dak-hanmari recipe yields a clear, deeply flavorful broth with tender chicken, making it a beloved nourishing dish for all ages.
Main Ingredients- 2 young chickens (Samgye-dak)
- 3 medium potatoes
- 3 stalks of green onion
- A handful of chives
- 1.5 Tbsp minced garlic
- Coarse salt, to taste
- Black pepper, to taste
- 3 Tbsp Cheongju (rice wine/cooking wine)
Dipping Sauce- 3 Tbsp chicken broth
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp gochugaru (Korean chili flakes)
Broth Ingredients- 2 pieces dried kelp (5cm x 5cm)
- 2 dried shiitake mushrooms
- 10 small dried anchovies (for broth)
- 1 piece balloon flower root (doraji)
- 5 dried jujubes
- 1 slice ginger (about the size of 2-3 cloves of garlic)
- Assorted leftover vegetables (e.g., onion peels, radish scraps), as needed
- 3 Tbsp chicken broth
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp gochugaru (Korean chili flakes)
Broth Ingredients- 2 pieces dried kelp (5cm x 5cm)
- 2 dried shiitake mushrooms
- 10 small dried anchovies (for broth)
- 1 piece balloon flower root (doraji)
- 5 dried jujubes
- 1 slice ginger (about the size of 2-3 cloves of garlic)
- Assorted leftover vegetables (e.g., onion peels, radish scraps), as needed
Cooking Instructions
Step 1
Chicken Preparation: Start by trimming off any fatty bits clumped around the tail of the chicken. Also, remove excess skin and fat from other parts of the chicken to ensure a clean flavor. Thoroughly rinse the inside of the chicken to remove any blood residue. This meticulous preparation is crucial for a perfectly clean-tasting Dak-hanmari with no gamey smell. It’s the most important step!
Step 2
Preparing the Broth Ingredients: If you have Korean medicinal herbs for Samgyetang, feel free to use them. Otherwise, improvise with ingredients you have on hand! I used ingredients from my freezer like kelp, shiitake mushrooms, anchovies, balloon flower root, jujubes, ginger, and some vegetable scraps. Place all these ingredients into a clean cheesecloth bag and tie it securely. This makes it very easy to remove the broth ingredients later.
Step 3
Simmering the Chicken and Broth: Place the cleaned chickens in a large pot. Add enough water to fully submerge the chickens. Add the cheesecloth bag with the broth ingredients and 3 tablespoons of Cheongju. Bring to a boil over high heat, then reduce to medium-low and simmer until the chicken is completely cooked through, about 40 minutes to 1 hour. This will allow the chicken to become tender and the broth to develop a rich flavor.
Step 4
Remove Broth Bag: Once the chicken is tender and the broth has a deep, delicious flavor, carefully remove the cheesecloth bag containing the broth ingredients from the pot. Leaving the clear broth behind, you’re ready to serve!
Step 5
Portion the Chicken: Carefully remove the cooked chicken from the pot and let it cool slightly. Then, cut the chicken into serving-sized pieces. You can either debone it or chop it into manageable portions.
Step 6
Making the Flavorful Dipping Sauce: Combine 3 tablespoons of the chicken broth with 1 tablespoon of sugar, 1 tablespoon of vinegar, and 1 tablespoon of gochugaru. Mix well. This dipping sauce, enhanced by the chicken broth, is incredibly savory and will be perfect for dipping the chicken pieces. It truly elevates the overall flavor experience of the Dak-hanmari!
Step 7
Prepare Potatoes and Green Onions: Peel and cut 3 medium potatoes into large chunks. Slice the 3 green onion stalks diagonally, separating the white and green parts. (My daughter, Rang, helped with the chopping this time! It made the Dak-hanmari even more special. 😊)
Step 8
Cook Potatoes and Green Onions: Add the cut potatoes to the chicken broth and cook until they are partially tender. Once the potatoes are starting to soften, add the sliced green onions and continue to cook together.
Step 9
Season and Enhance Flavor: Stir in 1.5 tablespoons of minced garlic. Season with coarse salt to your preference. A sprinkle of freshly ground black pepper will add another layer of aroma. Adjust the salt carefully, as the broth already has a lot of natural flavor. You’ll find you need less salt than you might expect.
Step 10
Serving Suggestions: Once everything is well-cooked and fragrant, it’s time to enjoy! Ladle the tender chicken, broth, potatoes, and green onions into individual bowls or Korean earthenware pots (ttukbaegi). If you have individual ttukbaegi, serving in them makes for a wonderfully presented and comforting meal.
Step 11
Special Request! Add Rice Cakes: My daughter wanted to add rice cakes, so we did! If you enjoy them, feel free to add tteokguk tteok (soup rice cakes) or sujebi (hand-pulled dough flakes) for an even more satisfying meal.
Step 12
Finishing Touch: Finally, garnish with chopped fresh chives. Your delicious and nourishing Dak-hanmari is ready to be enjoyed! Savor this warm and comforting meal.
