AI-generated image
Dak hanmari
Whole chicken hot pot
닭한마리 (dak hanmari): Dongdaemun's whole-chicken hot pot with potatoes, rice cakes and chilli-vinegar dip
Dak hanmari, literally 'one chicken', comes from the alley of restaurants beside Dongdaemun market in Seoul, where a whole chicken arrives in a basin of pale broth and finishes cooking on a burner at the table. Potatoes and chewy rice cakes simmer alongside, and each piece is dunked in a sharp dipping sauce of chilli, soy, vinegar and mustard that you mix to your own taste. When the chicken is gone, knife-cut noodles go into the broth. The usual mistake is rushing the first simmer: the broth needs its full time with garlic and leek to taste of chicken. Chef's tip: let everyone build their own dip, adding a spoon of hot broth so the chilli flakes bloom.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pot
- 3 ⅛ lb whole chickenrinsed, cut in half
- 10 ½ cups water
- 10 cloves garlic
- 1 ⅛ in fresh gingersliced
- 1 leekcut into 5 cm lengths
- 3 potatoespeeled and thickly sliced
- 7 oz Korean rice cakes (garaetteok)soaked in cold water
- 1 tsp salt
- 10 ½ oz fresh kalguksu or udon noodles (optional)to finish
For the dipping sauce
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 2 cloves garliccrushed
- 1 ¾ oz garlic chivescut into 3 cm lengths
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Put the 3 ⅛ lb whole chicken, 10 ½ cups water, 10 cloves garlic, 1 ⅛ in fresh ginger and half the ½ leek in a wide shallow pot. Bring to the boil, skim, then simmer for 35 minutes.
40 minStep 2: Meanwhile mix the 3 tbsp Korean chilli flakes (gochugaru), 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 tsp English or Korean mustard and 2 cloves garlic with 3 tbsp of hot broth for the dipping sauce. Put the 1 ¾ oz garlic chives in a separate bowl.
5 minStep 4: Drain the 7 oz Korean rice cakes (garaetteok) and add them. Simmer 5 minutes until they are soft and chewy. The chicken is done when the thigh juices run clear and the thickest part reads 165°F.
5 minStep 5: Cut the chicken into pieces with scissors in the pot. Each person tops their dip with chives, then dunks chicken, potato and rice cakes into it.
5 minStep 6: To finish, add the 10 ½ oz fresh kalguksu or udon noodles to the remaining broth and simmer 4–5 minutes until tender, adding water if the broth is low.
5 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 52 g
- Carbs
- 58 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dak hanmari take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
Spanish
DakjukChicken and rice porridge
All over Korea, dakjuk is the bowl a mother makes on a cold morning or when someone is under the weather: chicken simmered with garlic and ginger, the meat pulled into shreds, and soaked rice cooked down in the broth until it turns into a soft, savoury porridge finished with sesame oil. It is eaten for breakfast or as a gentle lunch, with a little kimchi on the side. The usual mistake is boiling the chicken hard, which clouds the broth and toughens the meat; keep it at a lazy simmer. Chef's tip: fry the soaked rice in sesame oil for two minutes before the broth goes in, so the grains toast lightly and the porridge tastes nutty rather than flat.
TteokbokkiRice cakes in spicy sauce
Tteokbokki (떡볶이) is Korea's best-loved street snack: chewy cylinders of rice cake simmered in a thick, glossy, sweet and spicy red sauce. It became a classic in Seoul, where it is sold from street stalls and snack bars in every neighbourhood. Street versions use anchovy stock and fish cakes; this vegan version uses a quick kelp and shiitake stock with cabbage and spring onions, and has all the same punch. Eat it hot, while the rice cakes are soft and stretchy. Chef's tip: keep stirring and scrape the bottom; the rice cakes release starch that thickens the sauce but also catches. The sauce is right when it clings to the spoon in a glossy coat.
