How to Make Dadaegi
Dadaegi refers to a Korean all-purpose seasoning.
It is delicious on hot pots, stir-fries, soups, grilled meat, and I like to put a little on rice with egg. In terms of usage, it may be a bit similar to eating raayu.
I traveled to Korea for the first time this Golden Week and encountered various situations.
Is it gochujang? and when I tried it, I thought, “Huh? It tastes more complex than gochujang… delicious!” I was impressed.
I was particularly impressed with the “Shijo Dakgangmari” near Dongdaemun and the “Nakgopse” I had at a restaurant called “Kemichip” in Busan.
*The one missing on the lower left is the sauce for takkangmari made with tadaegi.
Sijo Myeongdong Tatkang Mari: Google Maps address is HERE
I had to recreate this after returning to Japan! I took notes of the flavors while I was eating it, and tried to make it as soon as I got home.
This recipe is the result of a trial-and-error process of trying to recreate it with ingredients available in normal supermarkets, in order to make it as easy to make as possible.
In the home market, we expect to use salted shrimp, but we used anchovies, which are easy to find, inexpensive, and can be used in other dishes.
The only thing I couldn’t substitute was Korean chili peppers.
I tried several other kinds of chili peppers, but only this one had a blurred taste unless it was Korean chili pepper.
There are powder and coarse grits, but I recommend the coarse grits because I think they are easier to use in other dishes!
With this, you can easily make homemade kimchi!
How to Make Dadaegi
2 tablespoons gochujang (red pepper paste)
2 tablespoons Korean chili pepper
(plus 1 tablespoon is slightly milder than spicy ramen, plus 2 tablespoons is hotter than spicy ramen)
1 tablespoon grated garlic
1 tablespoon sugar or honey
1 tablespoon soy sauce
2 slices anchovies, 2 teaspoons if using a tube
2 teaspoons beef broth (dashida)
2 teaspoons tahini (or ground sesame seeds)
- Combine all ingredients in a bowl or container and mix well.
- Taste and adjust by adding a little more sugar if it is too spicy, more chili if you want it hotter, or more anchovies and dashida if it is not rich enough.