2 tablespoons (or 1 tablespoon if you like spicy hotness)
Ground sesame (white)
1 cup - 200ml
Mushrooms/ dangmyeon/ etc
Cut the chicken into bite sizes. Put them into a pan with cold water and bring to the boil to cook the chicken (keep the stock after cooking the chicken).
Meanwhile cut the vegetables into bite sizes. Cut the potatoes into quarters and cut the carrot and onion roughly.
Combine the sauce ingredients and stir well. If you don't like too much spicy hotness use a generous amount of sugar.
Fry the vegetables quickly. After the onion has wilted...
Add ① chicken and ③ sauce mixture. Continue to fry.
Fry and stir until the sauce is evenly distributed.
Add ① chicken stock. Add dangmyeon, boiled eggs and mushrooms at this point if you want to.
When the potatoes are tender it is done! Add more sugar if it is too hot.
Simmer longer and the flavor will be more rounded!
Story Behind this Recipe
I learned how to make daktoritang when I attended a cookery lesson in Korea. I felt like eating it so I made it using the ingredients I had at home.
If you simmer the dish until the sauce thickens the flavour will be rounded. The potatoes absorb the sauce and are very tasty. Use the leftover sauce to make fried rice with Korean nori seaweed or with instant noodles.