One of my most-used cookbooks (alongside Ina Garten’s) is Eric Kim’s phenomenal “Korean American.”
Since its release in 2022, I’ve made more than half the recipes and have yet to be disappointed. So this year, I figured I’d go ahead and make the rest of the dishes starting with his Dakdoritang!
This dish really exemplifies why I love this cookbook: simple ingredients combined to create deeply flavored, satisfying meals.
The fiery stew braises chicken legs in a soy sauce, gochujang, and gochugaru (Korean red pepper flake) base with garlic, onions, carrots, jalapeños, and Korean yellow potatoes. A finishing touch of sesame oil and scattered scallions completes the dish.
Served over white rice to temper the heat, we were licking our bowls clean.
While I couldn’t find Korean yellow potatoes, Eric suggests Yukon Gold in a pinch.
Book: Korean American page 109
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: gochujang
Pricey Ingredients: —
Hard-to-find: —
Recipe on Food52.com
