Introduction

Dakhanmari (닭한마리) literally means “one whole chicken.” It is a Seoul hot pot dish, famous in the alleys near Dongdaemun, where a whole chicken is simmered at the table in a light, clear broth with potatoes, rice cakes and leeks. The chicken itself is lightly seasoned – the real flavor comes from the dakhanmari sauce, a dip you mix yourself from chili paste, soy sauce, vinegar and mustard, loosened with a little hot broth. This guide explains what goes into the sauce and how to make the whole meal at home.

Dakhanmari Sauce at a Glance

What it is

• A mix-your-own dipping sauce for boiled chicken in Korean whole chicken hot pot

Main ingredients

• Gochugaru-based chili paste (dadaegi), soy sauce, vinegar, Korean mustard, garlic, chicken broth

Taste

• Tangy, salty and spicy with a sharp nose-tingling mustard kick

Main uses

• Dipping boiled chicken, potatoes and rice cakes; dressing garlic chives; seasoning the final kalguksu noodles

What is Dakhanmari Sauce Made Of?

At dakhanmari restaurants, each table gets a bowl of red chili paste plus bottles of soy sauce, vinegar and mustard. Diners mix the sauce to taste in a small dish and add a ladle of hot broth. The parts are:

• Dadaegi (chili paste): gochugaru mixed with garlic and a little liquid into a thick red paste.
• Soy sauce: adds salt and savory depth.
• Vinegar: brightens the rich chicken and cuts through the fat.
• Mustard (gyeoja): Korean hot mustard gives the signature sharp heat.
• Buchu (garlic chives): often tossed into the sauce or eaten as a quick dressed side.

What Does Dakhanmari Sauce Taste Like?

Think of a spicy, tangy cho-ganjang with a hit of hot mustard. It is sharper and thinner than gochujang sauces, without much sweetness. The broth softens the acidity, so a piece of plain, juicy chicken dipped into it tastes bright and savory rather than heavy. Because you mix it yourself, you can make it milder, more sour or more mustardy.

Popular Korean Dishes That Use Dakhanmari Sauce

Dakhanmari

The original pairing: whole chicken simmered with potatoes, leeks and rice cakes.

Kalguksu Finish

After the chicken, kalguksu knife-cut noodles are cooked in the leftover broth, and many people stir the remaining sauce into it.

Baeksuk (Plain Boiled Chicken)

Home-style boiled chicken is delicious with the same dip.

Dak-gomtang Leftovers

Shredded chicken from chicken soup becomes a quick snack with a dish of this sauce.

Easy Dakhanmari Recipe (Serves 3–4)

Ingredients

• 1 whole chicken (about 3 lb / 1.4 kg), rinsed, excess fat trimmed
• 10 cups (2.4 L) water
• 1 onion, halved; 10 garlic cloves; 1 inch ginger, sliced
• 1 large leek or 4 green onions, cut into 2-inch pieces
• 2 medium potatoes, sliced 1/2 inch thick
• 1 cup Korean rice cakes (garae-tteok), optional
• Salt to taste; fresh kalguksu noodles for the finish (optional)

Dakhanmari Sauce (for 3–4 people)

• 3 tbsp gochugaru (Korean chili flakes)
• 1 tbsp minced garlic
• 3 tbsp soy sauce
• 3 tbsp vinegar
• 1–2 tsp Korean mustard (gyeoja) or hot English mustard
• 1 tsp sugar (optional)
• 4–5 tbsp hot chicken broth from the pot
• A handful of garlic chives (buchu), chopped

Instructions

1. Put the chicken, water, onion, garlic and ginger in a large pot. Bring to a boil, skim off the foam, then simmer partly covered for 35 minutes.
2. Remove the onion and ginger. Add the potatoes and leek and simmer 10–15 minutes more, until the potatoes are tender and the chicken reaches 165°F (74°C) in the thickest part of the thigh.
3. Meanwhile, mix the gochugaru and garlic with 1 tbsp of the soy sauce and 1 tbsp water to make a thick paste. Let it sit 5 minutes.
4. Stir in the remaining soy sauce, vinegar, mustard, sugar and hot broth. Add the chopped chives.
5. Season the broth lightly with salt and add the rice cakes for the last 3 minutes. Bring the pot to the table (a portable burner is ideal).
6. Cut the chicken into pieces with kitchen scissors right in the pot and dip each bite into the sauce.
7. When the chicken is gone, add kalguksu noodles to the broth and cook according to the package.

Tip: Mix a small batch of sauce first, taste, then adjust – add more vinegar for tang, more mustard for heat, or more broth if it feels too strong.

Where to Buy Dakhanmari Sauce Ingredients

United States

As an Amazon Associate, I earn from qualifying purchases.

Amazon
Search Korean gochugaru on Amazon
Search Korean mustard on Amazon

H-Mart
Search gochugaru on H-Mart

Canada

Search Korean gochugaru on Amazon.ca

Europe

Search Korean gochugaru on Amazon.co.uk

How to Store Dakhanmari Sauce

Make the chili-garlic paste base (without broth or chives) ahead and keep it in a sealed jar in the refrigerator for up to 1 week. Once broth and chives are added, use the sauce the same day. Leftover chicken and broth keep 3 days in the fridge; reheat until steaming hot.

Dakhanmari Sauce FAQ

What is the difference between dakhanmari and samgyetang?

Samgyetang is a small whole chicken stuffed with rice and ginseng, served one per person. Dakhanmari is a larger chicken shared from one pot and eaten with a dipping sauce. See our samgyetang guide.

Is dakhanmari spicy?

The broth is mild. Only the sauce is spicy, so everyone controls their own heat.

What mustard should I use?

Korean gyeoja is best. Hot English mustard is a good substitute; yellow mustard is too mild.

Can I use chicken pieces instead of a whole chicken?

Yes. Bone-in thighs and drumsticks work well; simmer about 30–35 minutes until they reach 165°F (74°C).

Conclusion

Dakhanmari sauce turns a simple pot of boiled chicken into one of Seoul’s most loved comfort meals. With gochugaru, soy sauce, vinegar and mustard you can recreate it at home in minutes. If you like tangy soy dips, try our cho-ganjang next.