Cut the chicken into pieces and rinse it clean.
(Remove coagulated blood from bone to bone, you can remove the skin. Fat removal of chicken wings and tail)
* I just used a small chicken for samgyetang in the freezer.
When I was on fire for a while because I was on a diet, I also cut the leftover chicken breast that I bought and frozen and used it together.
Small chickens have less lean meat.
There was also a purpose of running out of stock in the freezer... ^^

Season the chicken (salt and pepper) and marinate it for a while

Preheat the pan, add oil, and stir-fry dried peppers and ginger to give it a flavor.

When the scent comes up, they put the chicken in and grill it,
You have to cook it on high heat to make it golden brown
I can't get rid of the juice.

Place roast chicken on kitchen towel
Remove the oil.

Mix all the seasonings while the oil is drained.
There's dried pollack in jjimdak???
That's what I thought
When I put in the dried pollack
It adds flavor to the seasoning,
I'll cook one dish
The taste of jjimdak and braised dried pollack
each of us can feel it
one-shot gain

Remove the tail, fins, and bones of the head and wet them with water.
Wet it with kelp and soak it in cold water for 20 to 30 minutes.
Cut the soaked dried pollack and kelp into appropriate sizes

Put the chicken in the wok, add about half of the seasoning, and start boiling.
Dried pollack ate the sauce quickly
It's because if you put it in and boil it together, the chicken doesn't have enough seasoning.
Boil it for about 10 minutes and when the chicken gets seasoned
Add dried pollack and kelp and the rest of the seasoning.
Simmer over high or medium heat for 20 to 30 minutes until the sauce is cooked
If there's a bit of soup left, it's done.

I added the egg garnish according to the recipe
This is not very good. (laughs)
Next time, let's just make it without egg garnish...