Modu Recipes

Seungwoo Dad's Dakdoritang

A quick and easy 2-serving dakdoritang using chicken thigh meat and udon noodles, with a reduced sauce that doesn't burn.

🙋 Recommended for

  • ⭐ Those who want to easily cook with boneless or chicken thigh meat because preparing a whole chicken is burdensome.
  • ⭐ Those who want to cook a rich and spicy dakbokkeumtang without failure.
  • ⭐ Those who want to enjoy a hearty meal or spicy snack with udon noodles.

Ingredients needed 🛒2 servings

  • 4 pieces chicken thigh meat (approx. 400g)
  • 2 potatoes
  • 1/2 carrot
  • 1 pack udon noodles (200g)
  • A little green onion
  • 2 cups broth (or water)
  • 2 tsp minced garlic
  • 2 tbsp oligodang
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp gochugaru

Recipe 🍳

  1. Slice the carrots thinly so their sweetness is well extracted, and cut the potatoes into quarters and then thinly so they absorb the seasoning well.
  2. Pour 2 cups of broth or water into a frying pan, and add the sliced potatoes and carrots.
  3. Add 2 tsp minced garlic, 2 tbsp oligodang, 2 tbsp soy sauce, 2 tbsp oyster sauce, and 2 tbsp gochugaru to the pan and mix well.
  4. Add the 4 pieces of chicken thigh meat, with the skin on, whole into the pan.
  5. Cover the frying pan and boil over high heat for about 8 minutes until the vegetables and chicken are fully cooked.
  6. After 8 minutes, remove the lid, reduce the heat, add the udon noodles, and simmer until the noodles absorb the seasoning.
  7. Add sliced green onions for color balance, and lightly simmer until the udon noodles are cooked and the sauce is reduced to a thick consistency.
  1. Add broth, thinly sliced vegetables, the prepared sauce ingredients, and chicken thigh meat to a pan.
  2. Cover and boil over high heat for 8 minutes to cook the ingredients.
  3. Remove the lid, reduce heat, add udon noodles and green onions, and simmer until the sauce thickens.

Cooking tips 💡

  • To prevent beginners from burning the food, the key is to start with a generous 2 cups of broth.
  • Since the vegetables need to cook in the short 8-minute time, it's crucial to slice the potatoes and carrots thinly.
  • If you are sensitive to spicy flavors, it is recommended to reduce the amount of gochugaru to 1 tablespoon.
  • After adding the udon noodles, reduce the heat to low, as the noodles absorb the sauce and can easily thicken or burn.

Shop ingredients on Coupang(Ad)

Chicken thigh meatPotatoesCarrotsUdon noodlesGreen onionsGochugaru (Korean chili flakes)Oyster sauceSoy sauceOligodang (corn syrup)Garlic
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