7.254 Dak Dori Tang


15 (Thu) September 2016

Dak Dori Tang


by W

at home

-One Serendra, Taguig-

with the family, L

Either cute, or really pathetic, that W is now learning to make dishes that I’d tend to characterize as newlywed fare, though ironically everything is toned down on the heat scale because we have two young children.

The addition of dangmyeon (glass noodles), also for the children, was nice.

6 thoughts on “7.254 Dak Dori Tang

  1. now that you mention it, this does look more like jjimdak, but isn’t the point of jjimdak to be brutally spicy?

    essentially, this was chunky chicken bulgogi.

    just thinking during a recent trip to India, where I found as a still-relative newbie to the cuisine most of the food to be kinda the same — orangish, tomato-based, creamy curries, typically with various beans and/or paneer and/or potatoes — that people who don’t know Korean food probably think it’s all kinda the same, which it is — i’d say 90% of all korean dishes can be made with some combination of the following 5 ingredients: soy sauce, sesame oil, gochujang, gochugaru, doenjang (not including universal ingredients, like salt, pepper, sugar, garlic, onion, etc.).

    1. this inspired me to make this dish over the weekend. use bulgogi marinade. yum. going into regular rotation for kids (and large groups of kids).

    1. a bit of moisture beneath the chunks, but this isn’t really a soup/stew dish, despite the misnomeric “tang” (as explained in the linked definitional post).

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