Ssamjang and kkanpunggi
Chinese food, let's make it easy now. If you use Haechan's four seasons of ssamjang as a seasoning for kkanpunggi, you can easily make kkanpunggi at home. Ssamjang kkanpunggi where you can cook it yourself and feel more secure! Now let's make it ourselves instead of delivering it.
2 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • a drumstick
    400g
  • Paprika
    1/2ea
  • chili
    1ea
  • Carrot
    1/2ea
  • onion
    1/2ea
  • egg
    1ea
  • crushed garlic
    1TS
  • Cooking oil
    suitably
  • Ssamjang
    3TS
  • white grape vinegar
    1TS
  • Oligosaccharide
    1TS
Cooking Steps
STEP 1/4
Chop paprika, pepper, carrot, and onion into thick pieces. Cut the chicken leg meat into bite-sized pieces and season it by mixing it with 1T of Haechan's four seasons of ssamjang.
STEP 2/4
Put egg whites in 3T of potato starch in a bowl and mix evenly with a whisk to make a fried dough. Pour white snow cooking oil into a pot and heat to 180C. Put fried chicken leg meat with batter and fry it in oil.
STEP 3/4
Grease a pan with chili oil, add minced garlic to flavor it, then stir-fry chopped paprika, red pepper, carrot, and onion. Add Haechan's four seasons ssamjang, baekseol naturally fermented vinegar, and baekseol oligosaccharide to make ssamjang kkanpunggi sauce.
STEP 4/4
Add 2 fried chicken legs to 3's seasoning and mix them evenly and put them on a plate.
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