Today’s dinner: Dakdoritang (spicy braised chicken) Dakdoritang is traditionally made with bone-in chicken for a deeper, richer broth — and it really is the best that way. But making it with boneless chicken thighs instead, everything comes together in under 30 minutes, and it still hits the spot. Sweet, spicy, and comforting, this is one of those dishes where you pour the broth over rice, mash the potatoes into it, and mix everything together. I personally like adding lots of garlic and potatoes, and I highly recommend throwing in rice cakes or even ramen noodles at the end if you have them. 👩🏻‍🍳 Boneless Dakdoritang Recipe Ingredients •4 chicken thigh cutlets •2 potatoes •1 onion •1 stalk green onion •1 chili pepper Sauce •3 tbsp soy sauce •3 tbsp minced garlic •300 ml water •1 tbsp sugar •1.5 tbsp mirim •2 tbsp gochugaru •1 tbsp oyster sauce •1.5 tbsp gochujang •Black pepper, to taste Method 1.Sear the chicken thigh cutlets skin-side (or fatty side) down first, then cut into bite-sized pieces. 2.Add soy sauce and garlic and stir-fry for about 2-3 minutes. 3.Pour in the water, then add sugar, mirim, gochugaru, gochujang, oyster sauce, and black pepper. Bring to a boil and skim off any foam. 4.Add the potatoes and onion, cover, and simmer over medium-low heat for about 15 minutes. 5.If you have rice cakes or ramen noodles, add them in along with the green onion and chili. Once the rice cake or ramen is cooked through, it’s ready. #닭도리탕 #koreanfood — @yooinoz TikTok