Main ingredients
chicken legsonionlarge green onioncarrotpotatodark brown sugargochugaruchicken stockoyster sauceminced garlicfermented sand lance sauceoligosaccharide syrup
Aha Bujang's Chicken Leg Dakbokkeumtang
A thick dakbokkeumtang made with only chicken legs for a chewy texture, finished by boiling in two 8-minute stages
Ingredients needed 3 servings
Recipe
Cooking tips
- Boiling for the first 8 minutes, then turning off the heat briefly before boiling again prevents the chicken meat from becoming loose or dry, keeping it springy while allowing the seasoning to penetrate deeply.
- You can substitute Jin-ganjang for the fermented sand lance sauce, but using the fermented sauce adds a clean, deep umami flavor.
- Adjust the broth thickness with the amount of gochugaru; if you prefer a cleaner broth, reduce the gochugaru by 1 tablespoon.
Recommended for
- Those who love the springy, chewy texture of chicken legs without any dry meat.
- Those who want to make an easy dakbokkeumtang with a reliable seasoning ratio without making a complicated stock.
- Those who want a hearty main dish for a satisfying meal or drinking snack.
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