Dakhanmari: A Hearty Korean Chicken Soup Recipe
Baek Jong Won’s Dakhanmari Recipe from ‘House Meal Baek Teacher’: Make the Broth and Special Sauce!
Today, I’m excited to share a Dakhanmari recipe that rivals your favorite restaurant! I had some chicken meant for Dakbokkeumtang (spicy braised chicken) leftover, so I decided to make Dakhanmari with it. I absolutely love Dakhanmari, especially the chives added to the dipping sauce, the chewy rice cakes, and the rich broth. While I usually prefer the Jongno-style Dakhanmari, this time I found myself with cabbage instead of chives and decided to try Baek Jong Won’s simplified version from ‘House Meal Baek Teacher 3’. Let’s make this delicious and easy Baek Jong Won-style Dakhanmari!
Main Ingredients- Chicken (for soup or braising) – appropriate amount
- Onion – 1/2
- Green onions – appropriate amount
- Potatoes – appropriate amount
- Rice cakes (tteokbokki or tteokguk) – appropriate amount
- Aged kimchi – small amount (rinsed lightly in cold water)
- Cabbage – appropriate amount
Cooking Instructions
Step 1
First, let’s prepare the chicken to make the rich and refreshing Dakhanmari broth. If you’re using chicken for Dakbokkeumtang, rinse it thoroughly under running water. Chef Baek Jong Won used a whole chicken, but feel free to use whichever cut you prefer. Place the chicken in a pot and add about 2 cups of water, enough to cover the chicken. For a cleaner flavor and to remove any gamey odor, add a stalk of green onion and half an onion, cut into large pieces. If you have cooking wine or soju, adding about 1/3 cup will further enhance the flavor and reduce any unwanted smell (optional). Now, bring this mixture to a boil over high heat to start extracting the chicken broth.
Step 2
While the chicken is simmering, let’s prepare the accompanying ingredients. Peel and thinly slice the potatoes into pieces suitable for Dakhanmari. If you have frozen rice cakes, thaw them under running water and give them a quick rinse.
Step 3
We’ll also prepare some kimchi to complement the Dakhanmari. Chef Baek Jong Won makes a special kimchi for Dakhanmari, but you can use store-bought kimchi or aged kimchi from your fridge. If using aged (sour) kimchi, a light rinse in cold water can help balance out the tanginess, making it more pleasant to eat with the soup.
Step 4
While the broth is simmering, let’s prep the vegetables for the Dakhanmari. Slice about half an onion, a good amount of green onion, and some cabbage into bite-sized pieces. Having all your ingredients prepped beforehand will make the cooking process much smoother.
Step 5
After some time has passed, your chicken broth should be nicely infused and flavorful. The milky broth looks so appetizing!
Step 6
Once the chicken is cooked to a certain extent, carefully remove the chicken pieces from the broth. Chef Baek Jong Won mentioned that serving it in a Korean aluminum pot (yang-eun-neom-bi) is the traditional way to enjoy it. If you have one, transfer the cooked chicken to a large pot or your aluminum pot.
Step 7
Now, pour the prepared chicken broth back into the pot with the chicken. To ensure a clear and clean broth, it’s a good idea to strain the broth through a sieve before pouring it. Discard the solids and add the clear broth to the pot with the chicken.
Step 8
Add the prepared rice cakes and potatoes to the pot. Also, add some of the chopped green onions for added freshness. At this point, the broth might taste a bit bland, so season it with salt and pepper to your liking. Start with a pinch of salt and a dash of pepper, then let it simmer gently over low heat.
Step 9
Let’s make the special dipping sauce that elevates the Dakhanmari! First, we’ll prepare a chili flake mixture. Heat 1 cup of water in a small pot or pan until boiling. In a separate bowl, place 2 tablespoons of gochugaru. While Chef Baek Jong Won used coarse gochugaru, regular chili flakes work perfectly fine too.
Step 10
Once the water is boiling, carefully pour it over the gochugaru in the bowl. Letting the gochugaru soak in the hot water will allow it to bloom and thicken, creating a smooth and rich chili paste base.
Step 11
To add some texture and sweetness to the sauce, we’ll shred some onion and cabbage. Finely shred the onion and cabbage into bite-sized pieces. These vegetables will act as a substitute for chives, providing a fresh crunch and natural sweetness! Mix the shredded onion and cabbage together.
Step 12
Now, let’s assemble the dipping sauce. In a bowl, combine 1/2 cup of soy sauce, 1 tablespoon of sugar, 1/4 cup of vinegar, and 1 cup of water. Mix everything thoroughly. (I made a smaller batch, so I adjusted the quantities. Feel free to follow the recipe amounts as a base.)
Step 13
Mix the shredded onion and cabbage with the sauce ingredients. Portion out the desired amount of sauce into individual serving bowls. You can add as much or as little sauce as you like to your Dakhanmari.
Step 14
For those who like extra flavor, set aside some minced garlic and mustard in small separate bowls. This way, everyone can customize their dipping sauce to their preference.
Step 15
All the preparations are complete! It’s time to enjoy the bubbling, delicious Dakhanmari. Since we pre-boiled the chicken, it cooks quickly, allowing you to enjoy a satisfying meal in no time. The deep, refreshing broth and the subtly flavorful, non-overpowering sauce are truly wonderful. The crisp texture of the cabbage and the mild sweetness of the onion make it even better. You can achieve such a delicious Dakhanmari at home! So, this weekend, treat your family to a hearty and flavorful meal with Baek Jong Won’s Dakhanmari!
