I finally made this soup. Amazing! We love Korean Historical Dramas and modern Dramas and love the food we’ve tried so far. Thank you for sharing your family recipes. <3 (: ]]>
Great to hear that! Yay to dashima!!
]]>This recipe is amazing. The only adjustment I made was to add some dashima when making the chicken stock just to add a little more flavor. It was the perfect bowl of comfort on a cold day. Thank you so much for sharing your recipes with us. ]]>
I just found your website and made this soup. It is my first Korean home made meal. Delicious. I am lucky to live near a large Korean grocery to shop for ingredients. Looking forward to trying more of your recipes. Thank you for sharing. :)) ]]>
Great! Thanks for letting me know.
]]>Hello Joyce – Great that you made adjustments to your taste. That’s what’s great about home cooking. This is a relatively small batch that was meant to be simple and easy, as I stated in the opening sentence. I do have other full dakgaejang and yukgaejang recipes on this blog with more ingredients.
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This recipe was a good quick way to make the soup! However, it definitely needed more than 1 tbsp sesame oil and 1 tbsp chili powder… honestly I would say I ended up putting 3 tablespoons each. It was still bland so I added 1 more tbsp soup soy sauce, 1/2 tbsp dwenjang and 1/2 tbsp dashida. I also added 1/2 an onion into the soup with the chicken and green onions.
My suggestion: Taste this recipe as you go and add more flavorings as necessary.
Thank you for the “base” recipe to start with! I never learned how to make dakgaejang and this was easy to go along with!
]]>I made this tonight to use up a couple of chicken breasts. It was excellent. The Taiwanese student who lives with me didn’t hesitate to have a second bowl. Very light and quick to prepare. Thank you! ]]>
This is such a quick version of dakgaejang, so I’m not sure if it will save you any time. But, you can try it in the Instant Pot.
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