Aha Bujang's Garlic Dakbokkeumtang

• 750g bone-in chicken pieces
• about 100g minced garlic
• 200g potato
• 200g zucchini
• 150g onion
• 150g large green onion
• 150g carrot
• 10g perilla leaves
• 4 tbsp gochugaru
• 2 tbsp fermented anchovy sauce
• 1 tbsp sugar
• 1 tbsp oligosaccharide syrup (oligodang)
• 1 tbsp beef dashida
• 1/2 tbsp Miwon
• 1/2 tbsp ground black pepper
• 1 tbsp perilla seed powder
• 500ml water

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.