a variation of dalkdoritang - a spicy braised chicken stew
I first ran into dalkdoritang in 1984 or so when working with the 5th ROK SF/Ranger Brigade in Bupyong, ROK (they are now the International Peace Supporting Standby Force and 5th Special Mission Group 'Black Dragon'). A small tang shop in the village made it and I fell in love (and her kimchi had a very unique taste. So I spent a lot of time with these fellows and so ate there a lot. Got where when we went to the field and everyone else was talking going to a US Army Base or the Embassy to get steak or a burger, I was dreaming of her dalkdoritang and kimchi,,,,,
fast forward to 2020 or so,,, a company I was helping, we won a contract down at the Federal Law Enforcement Training Center in Brunswick GA. I spent a lot of time down there while I got that stabilized (protests galore) and running smoothly. Found a real good korean restaurant and after eating most of what they had I asked if they would make me dalkdoritang (it wasn't on the menu). The owner looked at me like I was crazy, then figured out I must have traveled - so they agreed, but said I had to buy the whole pot. Which I did. Ate on it for 3 days. It was excellent.
so after killing 6 squirrels the other day I decided to make a squirrel version. Glad I did.
this recipe is slightly "warm" so proceed at your own risk
recipe - this is how I did it, slightly non-traditional, may go full traditional next time
first, shoot some squirrels and dress them. Go to the store and buy the rest unless you have one AWESOME garden going
Set for one hour and go do chores. Once it's done, cool off and debone squirrel.
Strain out most of the herbs from the water (but not all).
Put the deboned meat and broth into a big enough pot. Add everything else.
get it hot, then down to a simmer and cook till taters and carrots are done, stirring to keep from burning
could serve with rice, but I ate it as is with some swan meat and kimchi
I first ran into dalkdoritang in 1984 or so when working with the 5th ROK SF/Ranger Brigade in Bupyong, ROK (they are now the International Peace Supporting Standby Force and 5th Special Mission Group 'Black Dragon'). A small tang shop in the village made it and I fell in love (and her kimchi had a very unique taste. So I spent a lot of time with these fellows and so ate there a lot. Got where when we went to the field and everyone else was talking going to a US Army Base or the Embassy to get steak or a burger, I was dreaming of her dalkdoritang and kimchi,,,,,
fast forward to 2020 or so,,, a company I was helping, we won a contract down at the Federal Law Enforcement Training Center in Brunswick GA. I spent a lot of time down there while I got that stabilized (protests galore) and running smoothly. Found a real good korean restaurant and after eating most of what they had I asked if they would make me dalkdoritang (it wasn't on the menu). The owner looked at me like I was crazy, then figured out I must have traveled - so they agreed, but said I had to buy the whole pot. Which I did. Ate on it for 3 days. It was excellent.
so after killing 6 squirrels the other day I decided to make a squirrel version. Glad I did.
this recipe is slightly "warm" so proceed at your own risk
recipe - this is how I did it, slightly non-traditional, may go full traditional next time
first, shoot some squirrels and dress them. Go to the store and buy the rest unless you have one AWESOME garden going
- 6 squirrels
- 2 cups water
- some fresh basil, mint, and cilantro (aromatics)
- ¼ cup soy sauce
- ¼ cup of minced garlic
- ¼ cup gochuchang (hot pepper paste)
- ¼ cup gochugaru (Korean hot pepper flakes)
- 1 tbs sugar
- 1 large onion, cut into chunks
- 3-4 medium potatoes, cut into bit size
- handful of chopped carrots
- 2 green onions, chopped
- 2 jalapenos or other green chili pepper, sliced thin
- black pepper to suit you
Set for one hour and go do chores. Once it's done, cool off and debone squirrel.
Strain out most of the herbs from the water (but not all).
Put the deboned meat and broth into a big enough pot. Add everything else.
get it hot, then down to a simmer and cook till taters and carrots are done, stirring to keep from burning
could serve with rice, but I ate it as is with some swan meat and kimchi
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