Jung Ho-gyun's Dried Radish Strips Dakbokkeumtang

A unique dakbokkeumtang that concentrates savory flavor and the aroma of soup soy sauce by adding crunchy dried radish strips and shiitake mushrooms.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Soaking dried radish strips for an hour will make them lose their characteristic crunch, so just rinse them briefly in lukewarm water; they will absorb the chicken broth during cooking and taste better.
  • Using soup soy sauce and gochugaru instead of gochujang prevents the broth from sticking and brings out a clean, deep flavor of the ingredients.

Recommended for

  • Those looking for a unique recipe with the crunchy texture of dried radish strips, different from the usual dakbokkeumtang.
  • Those who want a clean and savory braised chicken without gochujang.
  • Those who want to set a nice home-cooked meal table with a hearty, generous main dish.

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