Main ingredients 🥩
Whole chickenPotatoScallionChivesGarlicTteokbokki rice cakeKalguksu noodlesRed pepper powderSoy sauceApple vinegarPerilla seed pasteMonosodium glutamate
Okjubu's Whole Chicken
A nourishing dish featuring a light chicken broth with a tangy, spicy homemade sauce made with perilla seed paste
🙋 Recommended for
- ⭐ Those who want to enjoy a hearty, restaurant-quality nourishing chicken dish at home
- ⭐ People looking to add a unique, tangy-spicy secret sauce to their meal
Ingredients needed 🛒3 servings
- Whole chicken 1 whole (about 1kg)
- Potato 1 piece
- Scallion 1 stalk
- Chives 1 handful
- Whole garlic 10 cloves
- Tteokbokki rice cake 1 handful
- Kalguksu noodles 1 serving
- Water 1.5L
- Special sauce: red pepper powder 3 tablespoons, sugar 1 tablespoon, soy sauce 3 tablespoons, apple vinegar 2 tablespoons, perilla seed paste 1 tablespoon, monosodium glutamate to taste
Recipe 🍳
- Wash the whole chicken thoroughly under running water to remove internal organs and blood.
- Cut the potato into thick slices, chop the scallion into large pieces, and slice the chives into finger-length segments.
- In a bowl, mix red pepper powder, sugar, soy sauce, apple vinegar, perilla seed paste, and monosodium glutamate according to the specified amounts to make the special sauce.
- Place the washed chicken and water into a pot, bring to a boil, then skim off impurities and simmer gently.
- Add potatoes, whole garlic, scallions, and tteokbokki rice cakes to the broth and continue boiling until the chicken is fully cooked.
- Place sliced chives on a plate, spoon generous amounts of the special red sauce over them, and wrap the well-cooked chicken in the sauce before eating.
- After finishing the chicken, cook kalguksu noodles in the remaining rich chicken broth to complete the meal.
- Clean the chicken and cut scallions, potatoes, and chives into bite-sized pieces.
- Mix all seasoning ingredients together to create a bold, tangy special red sauce.
- Put the chicken, potatoes, scallions, garlic, and rice cakes into a pot and simmer until the broth becomes rich and flavorful.
- Dip the chicken into the chive sauce and enjoy the noodles cooked in the leftover broth.
Cooking tips 💡
- Adjust the amount of perilla seed paste in the sauce according to your personal preference for a sharper, more pungent kick.
- Skim off foam as it rises during boiling to ensure a clear, clean-tasting broth.
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