Hong Shin-ae's Dakbokkeumtang

Cooking tips 💡

• Searing the chicken in a dry pan first instead of directly boiling in sauce makes the meat much chewier and infuses the broth with the savory chicken fat.
• Using dried sweet potato strips instead of fresh sweet potato prevents the broth from becoming cloudy or mushy, while absorbing the seasoning and offering a chewy, tteok-like treat.
• Adding large chunks of radish to braises or stews releases a cool, sweet juice that dramatically boosts the broth's umami and depth.
• Sugar helps elevate overall flavor and umami, but if you prefer to avoid sweetness, you can omit it and rely on the vegetables' natural sweetness.

Recommended for 🙋

• ⭐Those who want to enjoy a broth that is more refreshing and deeply flavorful than ordinary dakbokkeumtang.
• ⭐Those who'd like to try a unique chicken dish with chewy dried sweet potato strips that don't fall apart.