How to cook Nurungji Samgyetang
It was so hot today, right? On a day like this... I made nurungji samgyetang. Because... I bought two chickens because it was 2,000 won for one chicken, and I put them in the kimchi refrigerator, but I thought I had to make it... The construction work in front of the house had to start at 7 a.m. with the windows closed all day and heard the thumping sound. But I can't turn on the air conditioner because I'm alone at home today.. . I turned on the fan river in the kitchen, made nurungji, and made samgyetang, and a child came. I turned on the air conditioner and boiled Samgyetang.
2 serving
Within 90 minutes
바겨사
Ingredients
  • Chicken meat
    2ea
  • crispy rice crust
    1piece
  • jujube
    6ea
  • Garlic
    5ea
  • onion
    1/2ea
  • leek
    1piece
  • Water
Cooking Steps
STEP 1/5
I removed the corns, front of the wings, neck, and lumps of oil, cut the middle, and washed the inside thoroughly.
STEP 2/5
I put 6 jujube, 5 whole garlic, 1/2 onion, 1 root of ginseng, 2 root of rice, and green onion into white root because they don't have roots. There's plenty of water.
STEP 3/5
It's starting to boil after 7 minutes on high heat. I put the lid on and boiled it.
STEP 4/5
I boiled it for 45 minutes on medium low heat.
STEP 5/5
Cut the nurungji with your hands, put it in samgyetang, and boil it for 10 more minutes. If you put it in a bowl, it becomes nurungji samgyetang.
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