Steps to Prepare Ultimate Korean Dakgaejang
Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, Recipe of Super Quick Homemade Korean Dakgaejang. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Korean Dakgaejang, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Dakgaejang delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korean Dakgaejang is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Korean Dakgaejang estimated approx 30 minutes.
To get started with this recipe, we have to first prepare a few ingredients. You can have Korean Dakgaejang using 23 ingredients and 6 steps. Here is how you can achieve it.
Korean Spicy Chicken Soup
Recipe by: HomebasedChef
Video: youtu.be/6pqaE7T5F_w
Ingredients and spices that need to be Take to make Korean Dakgaejang:
- For the chicken broth
- 1 piece Chicken Breast
- 1 stalk Leeks
- 1 stalk Leeks
- 1/2 piece Carrot
- 1 stalk Celery
- 4 cloves Garlic
- 5 cups Water
- Dakgaejang Vegetables
- 4 stalks Leeks
- 30 grams Mung Bean Sprouts
- 1 piece Dried Shitake Mushroom
- 1 clove Garlic
- 1/2 piece White Onion
- Seasonings
- 1/2 tablespoon Fish Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Gochugaru
- 1/2 tablespoon Soy Sauce
- 1 tablespoon Gochujang
- 1/2 tablespoon Corn Syrup
- Salt
- Ground Black Pepper
Instructions to make Korean Dakgaejang
- PREPARE THE BROTH
Peel and cut the white onion in half. Peel the carrot and cut into 8 parts. Wash the leeks to remove the dirt and cut it into 3 parts. Peel the garlic, leave it whole. Cut the celery into 1-inch pieces.
Add the chicken breast, onion, leeks, celery, carrots, and garlic to a pot with 5 cups of water. Bring to boil over high heat then reduce the heat to medium. Cover and continue to boil for 10 minutes.
While waiting for the broth… Step#2
- Wash and cut the leeks into 2-inch pieces. Peel and chop one clove of garlic. Peel the white onion and slice thinly. Soak the dried shitake mushroom in room temperature water until hydrated and slice into 1/4-inch thick pieces.
- Turn off the heat and transfer the chicken to a bowl or plate. Strain the broth into another bowl. Discard the vegetables. When the chicken is cool enough to handle, remove the skin and bones. Shred the chicken into chunks and set aside.
- In the clay pot, heat the sesame oil over low heat until hot. Be careful not to reach smoking hot. Once hot, immediately turn off the heat and add the gochugaru or Korean chili powder. Stir gently until the oil turns red and the chili powder have a paste texture.
Note: Do not burn the chili powder as it will taste bitter. If it accidentally did, discard it and repeat step#4
- Add the broth in the pot and give it a little mix. Leave at least an inch from the brim to avoid overflowing when you boil the rest of the ingredients.
Add the vegetables (leeks, mushroom, white onion, and garlic) followed by the shredded chicken.
Add the gochujang and dilute it in the broth. Then add the soy sauce, fish sauce, and corn syrup.
Bring to a boil and cook for 10 minutes.
- Season with salt and pepper according to taste. Add the mung bean sprouts and cook for another minute.
Serve hot in a pot with a side of cooked rice.
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So that's going to wrap this up with this special food How to Prepare Quick Korean Dakgaejang. Thanks so much for your time. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!