Authentic Dongdaemun Dakhanmari: Deep and Refreshing Broth with Baek Jong-won’s Signature Dipping Sauce
Enjoy the Rich Flavor of Dongdaemun Dakhanmari at Home! Perfect Recipe and Baek Jong-won’s Dakhanmari Sauce Recreation
Make delicious Dakhanmari, a Korean chicken stew with a clear, savory broth, right in your own kitchen. Inspired by the famous Dongdaemun Dakhanmari restaurants featured on TV, this recipe emphasizes a light yet deeply flavorful broth made with aromatic vegetables like onions, scallions, and garlic. It’s similar to a chicken hot pot or a clear braised chicken dish, but with an enhanced depth of flavor. The accompanying dipping sauce, a recreation of Baek Jong-won’s recipe, is the secret to elevating this dish. It’s a hearty and satisfying meal perfect for sharing with family.
For Boiling the Chicken
- 1 whole chicken (medium-sized or young chicken)
- 2 stalks of scallions (mainly the white parts)
- 1 onion (cut into large pieces)
- 13 whole cloves of garlic
- 1/2 tsp grated ginger
- 3 liters of water
Dakhanmari Hot Pot Ingredients
- Broth from boiling chicken (enough to cover the chicken)
- 1 potato (medium-sized)
- 1 king oyster mushroom
- 1.5 stalks of scallions (sliced diagonally)
- 1/2 Tbsp salt (for final seasoning)
Spicy Water Kimchi Style Dip
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 cup hot water (approx. 100ml)
Baek Jong-won Style Soy Sauce Dip
- 6 Tbsp soy sauce
- 1 Tbsp corn syrup or oligodang
- 3 Tbsp vinegar
- 1/2 cup water (approx. 100ml)
Garnishes and Sauce Ingredients
- Cabbage (as much as you like, thinly sliced)
- Yellow mustard (to taste)
- Minced garlic (a little)
- Broth from boiling chicken (enough to cover the chicken)
- 1 potato (medium-sized)
- 1 king oyster mushroom
- 1.5 stalks of scallions (sliced diagonally)
- 1/2 Tbsp salt (for final seasoning)
Spicy Water Kimchi Style Dip
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 cup hot water (approx. 100ml)
Baek Jong-won Style Soy Sauce Dip
- 6 Tbsp soy sauce
- 1 Tbsp corn syrup or oligodang
- 3 Tbsp vinegar
- 1/2 cup water (approx. 100ml)
Garnishes and Sauce Ingredients
- Cabbage (as much as you like, thinly sliced)
- Yellow mustard (to taste)
- Minced garlic (a little)
- 6 Tbsp soy sauce
- 1 Tbsp corn syrup or oligodang
- 3 Tbsp vinegar
- 1/2 cup water (approx. 100ml)
Garnishes and Sauce Ingredients
- Cabbage (as much as you like, thinly sliced)
- Yellow mustard (to taste)
- Minced garlic (a little)
Cooking Instructions
Step 1
First, it’s crucial to properly prepare the chicken. Trim the wing tips and tail, and then cut the chicken in half. Make sure to thoroughly remove any blood or internal organs from the cavity for a cleaner broth. Removing excess fat from the inner thigh area also contributes to a more refined flavor. Rinse the chicken under cold water and drain well.
Step 2
Now, let’s boil the chicken. In a large pot, combine the prepared chicken, the large chunks of onion, whole garlic cloves, grated ginger, and 3 liters of water. Bring it to a rolling boil over high heat. Once boiling, remove the lid and continue to boil on high for 10 minutes to skim off any impurities. Then, cover the pot, reduce the heat to medium, and simmer for 40 to 50 minutes, or until the chicken is tender. Slow simmering is key to developing the rich flavor.
Step 3
While the chicken is simmering, let’s prepare the vegetables for the hot pot. Slice the scallions into roughly 6cm lengths. Using the white parts will add a nice aromatic quality to the broth.
Step 4
Slice the king oyster mushrooms to a similar length as the scallions, avoiding making them too thick. This ensures they cook evenly and look appealing.
Step 5
Peel and julienne the potato into strips about 0.5cm thick. Don’t make them too thin, or they might break apart, similar to how you’d cut them for stir-fries.
Step 6
Thinly slice the cabbage. This is meant to be dipped into the sauce. Soaking the sliced cabbage in cold water for a few minutes and then rinsing it can help maintain its crispiness. Drain the cabbage well after rinsing.
Step 7
Next, let’s make the spicy ‘water kimchi’ style dip that adds a kick to the Dakhanmari. In a small bowl, combine 2 tablespoons of gochugaru (Korean chili flakes). Pour in 1/2 cup (about 100ml) of hot water and mix well. It might seem thin at first, but the chili flakes will hydrate and thicken the mixture into a flavorful spicy sauce.
Step 8
Now, let’s prepare the dipping sauce, inspired by Baek Jong-won’s recipe. In another small bowl, combine 6 tablespoons of soy sauce, 1 tablespoon of corn syrup (or oligodang), 3 tablespoons of vinegar, and 1/2 cup (about 100ml) of water. Stir until the sweetener is fully dissolved. The balance of sweet, sour, and salty flavors is a perfect complement to the chicken.
Step 9
Once the chicken is tender, it’s time to assemble the hot pot. Arrange the cooked chicken in a serving pot. Add the prepared potatoes and scallions around the chicken. Pour in enough of the chicken broth to cover the ingredients. Bring this back to a gentle simmer to cook the vegetables.
Step 10
When the potatoes are tender-crisp (after about 5-7 minutes of simmering), add the sliced king oyster mushrooms. Season the broth with 1/2 tablespoon of salt. You can adjust the saltiness to your preference by tasting. Let it simmer for a few more minutes until the mushrooms are cooked through.
Step 11
Your delicious Dakhanmari hot pot is ready once the mushrooms are tender! Prepare to enjoy the rich broth and tender chicken.
Step 12
To complete the experience, let’s mix the dipping sauces. Combine the spicy ‘water kimchi’ style dip and the soy sauce dip. Add a small amount of minced garlic and yellow mustard according to your taste. This flavorful combination will enhance the taste of the chicken beautifully.
Step 13
Finally, enjoy the Dakhanmari with the thinly sliced cabbage. Dip the cabbage into the prepared sauce and eat it with the chicken. The refreshing crunch of the cabbage, the tender chicken, and the savory sauce create a delightful harmony of flavors. Enjoy your meal!
