Aha Bujang's Tokyo Dakdoritang

• 1 kg boneless chicken thigh
• 150 g large green onion
• 200 g cabbage
• 200 g onion
• 1 cup (200 g) tteokbokki powder
• 4 tbsp (100 g) minced garlic
• 5 tbsp (50 g) gochugaru
• 1 tsp (10 g) black pepper
• 50 g solid curry roux
• 6 cups (1,500 ml) water

Recipe 🍳

Cooking tips 💡

• Avoid adding potatoes or sweet potatoes, as their starch can cloud the clean taste of the broth.
• The seasoning sauce contains starch, so the pot bottom can easily burn; scrape it frequently with a spatula while cooking.
• Use the leftover thick sauce to toss with udon noodles or rice cakes, or stir-fry with rice and crushed seaweed for a delicious variation.
• When reheating leftovers, the dish may become saltier as moisture evaporates, so add a little water while bringing it back to a boil.

Recommended for 🙋

• ⭐Those who want to enjoy the flavors of dakbokkeumtang and dakgalbi in a creative fusion style.
• ⭐Those who want to achieve deep, consistent savory flavor without fail using store-bought powder sauce.
• ⭐Those who want to enjoy a hearty drinking snack by adding noodles or rice cakes to the thick, spicy broth.