Main ingredients
chickenminced garlicpotatozucchinionionlarge green onioncarrotperilla leavesgochugarufermented anchovy sauceperilla seed powder
Aha Bujang's Garlic Dakbokkeumtang
A moist and rich dakbokkeumtang made with plenty of minced garlic, fermented anchovy sauce, and 12 minutes of medium-heat cooking
Ingredients needed 3 servings
Recipe
Cooking tips
- Using fermented anchovy sauce instead of gochujang keeps the broth clean and light, without any heaviness.
- Cooking over high heat may cause the broth to burn, so maintain medium heat and keep the lid on for 12 minutes to retain moisture.
- Add perilla seed powder and perilla leaves at the very end as a garnish to maximize their fragrance.
Recommended for
- Those who want to create a clean yet rich garlic-flavored dakbokkeumtang without gochujang.
- Those who want to make a main dish without fail by simply adding all ingredients at once and timing the cooking.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Ttukdak Hyung's Jongno-style Garlic Dakbokkeumtang
- Solo Cooking God's Whole Garlic Chicken Stir-Fry
- Aha Bujang's Thick and Sticky Dakbokkeumtang
- Jung Ho-young's Chicken Stew
- Aha Bujang's Chicken Leg Dakbokkeumtang
- Solo Cooking God's Chicken Stew Sauce Pork Kimchi Stew
- Kim Ho-yoon's Dakbokkeumtang
- Eonam Teacher's 10,000-Won Dakbokkeumtang
- Ttukdak Hyung's Boneless Dakbokkeumtang
- Kim Jin-soon's Daebakjip Dakbokkeumtang
