Baek Jong-won's Dakbokkeumtang

Cooking tips 💡

• You must thoroughly clean out the internal organs of the chicken with your fingers to prevent any gamey odor after cooking.
• Blanching the chicken once in boiling water and rinsing it in cold water removes impurities and fat, making the broth much cleaner.
• Since sugar molecules are larger, it should be added and simmered before soy sauce to allow the sweetness to fully penetrate the chicken meat.
• Using fine gochugaru mixed in will give the dish an appetizing, beautiful red color, just like what you'd buy outside.
• When eating with children, you can omit the gochugaru and use soy sauce as the base seasoning, adding garlic and sweetness to create a jjimdak-style dish.

Recommended for 🙋

• ⭐Those who want to master a clean, spicy, and original Dakbokkeumtang without any gamey odor.
• ⭐Those who want to make a side dish for rice and a snack for drinks simultaneously with a golden ratio of sweet and savory flavors.
• ⭐Those looking for Baek Jong-won chef's foolproof Korean main dish recipes.