Century-old soy sauce defines spicy chicken stew at Yumyeongsan mountain cabin

A mountain cabin at the foot of Yumyeongsan Mountain serves dak-maetang, a spicy chicken stew simmered in a cauldron over a wood fire. The dish relies on a 100-year-old heritage soy sauce that is aged for 15 days with gochujang to create a deep seasoning.

Deep in the mountains, the scent of burning wood accompanies the sight of red broth boiling in a large iron cauldron. Located in the forests at the foot of Yumyeongsan Mountain, the menu here features "dak-maetang" (spicy chicken stew), a dish cooked over a wood fire that differs significantly from typical dak-bokkeum-tang (braised spicy chicken).

A 100-Year-Old Heritage Soy Sauce Passed Through Three Generations Becomes the Core of the Seasoning

The decisive factor determining the flavor here is a 100-year-old "seed soy sauce" (ssi-ganjang) passed down through three generations of the family. The owner uses this soy sauce, which was inherited from his maternal grandmother to his mother and then to himself, as the core ingredient for the seasoning. The seasoning, made by mixing gochujang with this heritage soy sauce, undergoes a 15-day aging process to complete its deep flavor.

Rather than simply stir-frying the chicken, the specialty involves adding the aged seasoning to native chicken and simmering it for 20 to 30 minutes until the broth is absorbed. While dak-bokkeum-tang feels like the seasoning is merely coated on the surface, this dak-maetang differs in that the broth permeates deeply into the meat, giving it a strong character as a "soup dish."

The Taste of "Fighting Heat with Heat" Rising from a Forest Cauldron

Small tree firewood adds to the mountain cabin atmosphere. The dak-maetang, boiled in a cauldron over a high-heat wood fire, has the characteristic of becoming richer as the broth reduces. The accompanying side dishes are also delicacies of the cabin, with the table filled with side dishes prepared by the owner, including three-year-old pickled cabbage.

The uniquely chewy and tender texture of the native chicken is further enhanced by the heat of the wood fire. The broth is spicy yet has a clean finish, providing a refreshing spiciness rather than an overwhelming one. In particular, ramen noodles added when the broth has reduced and thickened are considered a must-try delicacy for visitors.

A Mountain Cabin Scenery Where Nature and Flavor Harmonize

The meal concludes with fried rice enjoyed while feeling the warmth of the bonfire. Using the cauldron lid to press down the fried rice is a way to enjoy the flavor of the 100-year-old soy sauce until the very end. The forest air, the scent of burning wood, and the savory smoke rising from the cauldron combine to provide a unique mountain cabin experience that goes beyond a simple meal.

Source: TVCHOSUN JOY (YouTube)