Baek Jong-won's Dakbokkeumtang

Recipe 🍳

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.