Photograph of the finished Dakhanmari

Korea · Lẩu gà nguyên con Dakhanmari

Dakhanmari

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 2.2 lb
  • Photograph of Potato Potato 11.3 oz
  • Photograph of Tteok rice cakes Tteok rice cakes 8.5 oz
  • Photograph of Leek Leek 5.6 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Garlic Garlic 1.4 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Dijon mustard Dijon mustard 0.7 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 0.7 oz
  • Photograph of Fresh noodles Fresh noodles 8.5 oz

Method

  1. 1 Blanch the whole chicken in boiling water for 5 minutes, then rinse off any foam.
  2. 2 Simmer the chicken with garlic and leeks for 50 minutes to make a flavorful broth.
  3. 3 Add the potatoes and rice cakes to the pot and cook for another 10 minutes.
  4. 4 The dipping sauce consists of soy sauce, vinegar, mustard, and chili powder.
  5. 5 Cut the chicken with scissors right in the pot and serve with dipping sauce.
  6. 6 At the end of the meal, add the fresh noodles to the remaining broth, cook for 4 minutes, and then enjoy while hot.

With an appliance

  • Pressure cooker 55 min

    Replace step 2: simmer the whole chicken with garlic and leeks under high pressure for 18 minutes, then release the pressure naturally for 15 minutes. The potatoes and rice cakes in step 3 should still be cooked with the lid open for 10 minutes to prevent them from becoming mushy.

Start cooking