Seungwoo Dad's Mul Dakgalbi

• 1kg chicken for braising
• 2 green onions
• 1 red chili pepper
• 1 potato
• 1 onion
• 1/8 head of aged kimchi
• 3 tbsp soy sauce
• 3 tbsp oligosaccharide
• 1 tbsp minced garlic
• 4 tbsp gochugaru (Korean chili flakes)
• 3 cups (600ml) water
• Appropriate amount of store-bought beef bone broth
• Pinch of salt
• Pinch of black pepper

Recipe 🍳

Cooking tips 💡

• Grilling the chicken first to induce the Maillard reaction will infuse the broth with a deep, savory flavor.
• When grilling chicken, do not cover the pan completely; leave it slightly ajar to allow moisture to escape and achieve a good color, otherwise the chicken will steam.
• If you use sugar instead of oligosaccharide, the broth will become thicker, so you can substitute based on your desired consistency.
• The best time to eat is when the potatoes, the last ingredient to cook, can be easily pierced with a chopstick and are tender.

Recommended for 🙋

• ⭐Those who want to enjoy a unique chicken dish with a warm, savory broth.
• ⭐Those who want to taste the deep and spicy combination of kimchi and beef bone broth, unlike regular dakgalbi.
• ⭐Those who want to learn cooking tips to maximize flavor by utilizing the chicken's own fat.