25 minDifficulty NormalSoups & stewsMain ingredients π₯©chicken offalperilla leavesonionlarge green onioncheongyang chili peppergochugarugochujangJin-ganjangminced garlicperilla seed powderbeef dashidacooking winecheongjuTags π·οΈsoup dishrice thiefunique dish
Detailed recipeQuick recipeIngredients needed π3 servings500g chicken offal (including undeveloped eggs/cho-ran)100g perilla leaves (bara-kkaennip)50g onion1/2 large green onion2 cheongyang chili peppers250ml water2 tbsp gochugaru1 tbsp gochujang4 tbsp Jin-ganjang1 tbsp beef dashida1/2 tsp Miwon1 tbsp minced garlic1 tbsp perilla seed powder2 tbsp cheongju1.5 tbsp cooking wine1/2 tsp black peppera pinch of gochugaru (for finishing)a pinch of minced garlic (for finishing)Recipe π³Rinse the chicken offal and undeveloped eggs under running water for 1 minute, then drain in a colander.In a bowl, combine 2 tbsp gochugaru (1 tbsp regular, 1 tbsp spicy), 1 tbsp gochujang, 4 tbsp Jin-ganjang, 1 tbsp beef dashida, 1/2 tsp Miwon, 1 tbsp minced garlic, 1 tbsp perilla seed powder, 2 tbsp cheongju, 1.5 tbsp cooking wine, and 1/2 tsp black pepper to make the seasoning paste.In a pot, add the rinsed chicken offal, sliced onion, large green onion, cheongyang chili peppers, 250ml water, and 4 tbsp of the seasoning paste.Turn on the heat and bring to a boil. Once boiling, reduce to medium heat and simmer until the offal is cooked through.When the offal is cooked, generously top with 100g perilla leaves, and add a pinch of gochugaru and minced garlic for finishing. Simmer over low heat just until the perilla leaves wilt.Using scissors, cut the offal and large undeveloped eggs into bite-sized pieces, then serve with the perilla leaves and broth.Rinse the chicken offal and mix the seasoning ingredients to make the dak naejang-tang seasoning paste.In a pot, add the chicken offal, vegetables, water, and seasoning paste, then simmer over medium heat until cooked.Generously top with perilla leaves, and once wilted, cut the offal into pieces and serve with the broth.Cooking tips π‘Use a generous 100g of perilla leaves to eliminate any gamey odor from the chicken offal and enhance the aromatic flavor.Handle the undeveloped eggs (yolk-like cho-ran) gently while cooking to keep them intact and preserve their chewy, savory texture.The seasoning paste can be made in advance and refrigerated for about a day to allow the flavors to meld even better.Recommended for πβThose who love the spicy, hot dak naejang-tang reminiscent of old-school eateries.βThose who want to enjoy the harmony of chewy chicken offal, nutty undeveloped eggs, and fragrant perilla leaves.