Ttukdak Hyung's Eomuk-dori-tang

Cooking tips 💡

• Mixing store-bought Korean fish cake (eomuk) soup udon/odeng broth sauce into the braised chicken eliminates the need for a separate stock, infusing the broth with deep seafood and katsuobushi flavors for a refreshing taste.
• Adding a spoonful of chicken stock powder amplifies the meaty umami, giving it a restaurant-quality flavor.

Recommended for 🙋

• ⭐Those who want a braised chicken with a more generous broth than regular dakbokkeumtang and the fun of picking out Korean fish cake (eomuk).
• ⭐Those looking for a simple, hearty soju snack to cook outdoors or at a campsite.