Korean Dakgaejang.
Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, korean dakgaejang. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Korean Dakgaejang is one of the most well liked of recent trending meals in the world. It's simple, it is quick, it tastes delicious. It is appreciated by millions every day. Korean Dakgaejang is something that I've loved my entire life. They're fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have korean dakgaejang using 23 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Korean Dakgaejang:
- {Get of For the chicken broth.
- {Prepare 1 piece of Chicken Breast.
- {Get 1 of stalk Leeks.
- {Make ready 1 of stalk Leeks.
- {Prepare 1/2 piece of Carrot.
- {Make ready 1 of stalk Celery.
- {Get 4 cloves of Garlic.
- {Get 5 cups of Water.
- {Make ready of Dakgaejang Vegetables.
- {Take 4 of stalks Leeks.
- {Take 30 grams of Mung Bean Sprouts.
- {Make ready 1 piece of Dried Shitake Mushroom.
- {Make ready 1 clove of Garlic.
- {Prepare 1/2 piece of White Onion.
- {Take of Seasonings.
- {Make ready 1/2 tablespoon of Fish Sauce.
- {Make ready 1 tablespoon of Sesame Oil.
- {Make ready 1 tablespoon of Gochugaru.
- {Make ready 1/2 tablespoon of Soy Sauce.
- {Prepare 1 tablespoon of Gochujang.
- {Prepare 1/2 tablespoon of Corn Syrup.
- {Make ready of Salt.
- {Prepare of 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..
So that is going to wrap it up with this special food korean dakgaejang recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!