It's been a rainy few days in Baltimore, which means I'd rather curl up in my apartment with a hearty dish rather than venture out to restaurants and getting drenched in the process. I don't know if it's because my mom used to make this on rainy days, but dakdoritang is definitely one of the foods I crave the most on dreary, drizzly days. It's one of the most well-known dishes in Korean cuisine, and for a good reason; chicken and hearty vegetables are simmered in a spicy, flavorful sauce that tastes complex with layers of flavor. Perhaps one reason this dish is popular is that the cooking techniques involved here are not rocket-science; the method is rather simple, but what's more important is finding the right balance of flavors, between the salty, sweet, and spicy-- feel free to kick up or lower the heat, depending on your preference. Remember, if you made a dish too sweet by accident, you can always add more salt (or soy sauce in this case), and vice versa: if the dish seems too salty, add more sugar or add more water to dilute it. This dish also has many variations in that some people prefer it very thick and stew-like, while some people prefer to have it thinner. If you wish to simmer for a longer time or need to re-heat it the day after, I would suggest stirring it occasionally and adding water periodically as you go. This dish tastes even better the day or two after, so feel free to make a huge batch!Read More
This is a hearty and comforting dish that I like to make on cold, wintery days, or even during rainy days when I just feel like staying in and am craving something hearty. Yes, it's a bit labor intensive, but once you have tried it a few times, this recipe will become a cinch to make! This dish is also visually appealing and impressive, perfect to serve at a dinner party!
The key to making a tonkatsu that is crispy and golden on the outside and soft and tender on the inside is the same way you make super crispy french fries or Korean fried chicken-- you double fry them!! I prefer a thicker tonkatsu, so in this recipe, I used pork chops, but if you prefer them thinner, you can also pound your pork chops more thinly (though it would be bigger in size), or use a thinner cut of meat. Just make sure that you fry them for a shorter amount of time!Read More