#Dak-bokkeum-tang #Making Dak-bokkeum-tang #Favorite side dish #
Making chicken stir-fried chicken making spicy chicken making chicken stew making chicken stew seasoning I really like braised spicy chicken, so I make it often This time, the mountain Harim chicken was as big as a native chicken. And as expected, the flesh felt more tough than plump. Rather than saying the taste is tough, you can say it's chewy It's probably the difference between taste and taste. The sauce for braised spicy chicken is very, very simple. It can be used as an ingredient in the house. You can quickly make braised spicy chicken with super speed. And most of all, it has the advantage of being able to make it oily and odorless.
2 serving
Within 30 minutes
강철새잎
Ingredients
  • For braised spicy chicken
    1ea
  • Soju
    1TS
  • Whole pepper
    1ts
  • Shiitake mushroom
    3ea
  • Potato
    7ea
  • Carrot
    1/2ea
  • marinade
    3ladle
  • Seafood seafood soup pack
    4cup
  • Scallions
    1TS
  • Sesame
    1TS
  • red pepper paste
    3TS
  • Red pepper powder
    3TS
  • brewed soy sauce
    3TS
  • crushed garlic
    2TS
  • leek
    3TS
  • chopped ginger
    1ts
  • cooking wine
    1TS
  • plum extract
    2TS
  • Starch syrup
    1TS
  • ground pepper
    1ts
  • a natural seasoning
    1TS
  • Seafood seafood soup pack
    1cup
Cooking Steps
STEP 1/7
Make the sauce first. I'm going to make it and put it in the refrigerator and let it ripen for a while. Add red pepper powder, red pepper paste, brewed soy sauce, minced garlic, green onion, minced ginger, plum juice, cooking wine, starch syrup, and pepper, as well as natural seasoning and seafood broth. Mix it well. Refrigerate for a while!!!
STEP 2/7
Put one for braised spicy chicken in water, pour soju, and boil it slightly. It boils up and the foreign substances come up. Then you can meet a clean, greasy chicken
STEP 3/7
Prepare the ingredients for the braised spicy chicken in advance and put them in the pot. It should be a big pot. It's braised spicy chicken. Cut potatoes and carrots into big pieces and put them in a pot. The potato was a small potato, so I just put the whole thing in. The shiitake mushroom was removed from the pillar and put in the whole thing. Because it will be cooked for a long time.
STEP 4/7
To shorten the time, both sides prepare it. On one side, the chicken is being boiled slightly, and on the other side, other ingredients are waiting. When it boils up, the foreign substances escape, and the blood is removed, gently scoop it out and pour it into the pot right next to it. There are times when I wash it and put it in, but I just put it in right away. When it boils up, foreign substances and meat are separated.
STEP 5/7
Place lightly boiled chicken on top of ingredients. You can get it right away and move to the side.
STEP 6/7
Add the fermented sauce and pour the broth with natural seasoning. I'm going to do it myself. I think it's good when all the ingredients are half submerged. If you like a style with a lot of soup, you can add more. After closing the lid like this, boil it over high heat continuously, then transfer it to medium heat to give it a subtle rich taste. Open the lid in the middle and pour the soup over it so that it is evenly seasoned.
STEP 7/7
The potatoes are all cooked. The carrots are all cooked, too. The chicken is well-cooked because of the seasoning. The soup became small and boiled it for a while, so it's done properly. Lastly, if you sprinkle sesame seeds and green onions, the chicken dish is done.
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