🇰🇷 South Korea
Dakhanmari, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
35 min2 to wash
3 lazy steps
- 1
Boil 1.4 l water with 700 g bone-in chicken pieces, 200 g Korean radish, 1 medium Yukon Gold potato, 3 stalks green onions, and 10 cloves garlic for 25 minutes until chicken is tender.
- 2
Add 250 ml Korean rice cakes to the pot and cook for 5 minutes until chewy.
- 3
Combine 2 tbsp gochutgaru, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp hot mustard paste, and 250 ml Asian chives in a bowl to make the traditional dipping sauce.
🇰🇷 How it's eaten in South Korea
In South Korea, diners dip chicken in the spicy chive sauce and finish the leftover soup by cooking kalguksu noodles or rice in it.
Ingredients (serves 2)
- bone-in chicken pieces700 g
- Korean radish200 g
Swap: 200 g daikon radish（Easy to find）
- Yukon Gold potato1 medium
- green onions3 stalks
- garlic10 cloves
- Korean rice cakes250 ml
Swap: 250 ml potato gnocchi（Similar chewy texture）
- gochutgaru2 tbsp
Swap: 2 tbsp red pepper flakes（Keeps heat and color）
- soy sauce3 tbsp
- rice vinegar2 tbsp
- hot mustard paste1 tsp
Swap: 1 tsp Dijon mustard（Provides sharp kick）
- Asian chives250 ml
Swap: 250 ml chopped scallions（Easy substitute）
Authentic ingredients in South Korea
- bone-in chicken pieces700 g
- Korean radish200 g
- Yukon Gold potato1 medium
- green onions3 stalks
- garlic10 cloves
- Korean rice cakes250 ml
- gochutgaru2 tbsp
- soy sauce3 tbsp
- rice vinegar2 tbsp
- hot mustard paste1 tsp
- Asian chives250 ml
Optional authentic touch
Skim off surface foam during simmering to keep the broth light and clear.
Wherever you live: Japan, Europe or anywhere else
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