This North Korean style braised chicken made by Jongwon Baek is
Recently, I saw Mr. Baek making homemade food and it looked so delicious, so I made it This is really good^^ It's easy to make, so I think I'll make it often
2 serving
Within 60 minutes
탁주부
Ingredients
  • Chicken meat
    1ea
  • leek
    5~6ea
  • leek
    1handful
  • onion
    1ea
  • leek
    wanted
  • Garlic
    1handful
  • Red pepper powder
    3spoon
  • a connoisseur
    1spoon
  • crushed garlic
    1spoon
  • Soy sauce
    3spoon
  • Vinegar
    1spoon
  • Sugar
    1/2spoon
Cooking Steps
STEP 1/16
Wash the chicken first. Cut the chicken's chest in half with scissors
STEP 2/16
Remove the intestines and blood clots remaining between the ribs by hand.
STEP 3/16
Cut off the skin and fat on your butt with scissors
STEP 4/16
Cut off the tail of a lump of oil.
STEP 5/16
Clean the chicken and get ready.
STEP 6/16
In a large pot, boil chicken and onion 1 whole garlic, green onion, and green onion roots in water to soak for about 8 to 30 minutes.
STEP 7/16
Cut the white part of the green onion longer than your fingers and cut it vertically
STEP 8/16
Cut the chives according to the green onion path.
STEP 9/16
Add hot water and boiling broth to the chili powder. Mix it well and let it ripen for a while
STEP 10/16
Add vinegar to soy sauce and sugar to make soy sauce.
STEP 11/16
Turn the boiling chicken over once, and after boiling for about 30 minutes, when the bones start to show around the ankles, the chicken is fully cooked!
STEP 12/16
Put the fermented pepper powder and soft mustard minced garlic on a plate and pour the soy sauce.
STEP 13/16
Take out the chicken on a big plate
STEP 14/16
Blanch the green onions and chives slightly in the remaining broth.
STEP 15/16
Put the blanched green onions and chives on top of the well-boiled chicken and gently pour in the broth.
STEP 16/16
You can add cold rice or nurungji to the rest of the broth to make porridge!
1. I don't have a lot of green onions, so I put in two green onion roots that I washed and frozen. It's good to use the deep green onion roots when you buy green onion and prepare them, rub them with a kitchen sol and freeze them before making broth. 2. If you boil the chicken for too long, the chicken's flesh becomes dry and not softAccording to Mr. Jongwon Baek, it's perfect to boil for about 40 minutes. It's also Jongwon Baek's tip to see bones on the ankles. ^^ 3. Don't blanch the green onions and chives for too longYou just have to blanch it until you're out of breath. I usually don't like the dry meat of chicken, but it's really good when I dip it in the sauce So I ate it allLOL And chicken No. 9 is a good amount for two adults. I was so full after making the broth and porridge. After blanching the green onion, it doesn't have a pungent taste, it's very sweet and the texture is crunchy^^ Not to mention chives!!! It's called jjimdak, but it's close to baeksukYou eat a lot of bo
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