Main ingredients 🥩
chickenbeef bone brothsamgyetang herbal ingredient packnokdu (mung beans)potatogarlicsaltlarge green onionschivestruffle oil
Striker Chef's Creamy Nokdu Samgyetang
A nourishing dish made by slow-cooking chicken at low temperature for 6 hours until the meat melts in your mouth, with a creamy broth made from blended mung beans and potatoes.
🙋 Recommended for
- ⭐ People who dislike dry chicken breast and prefer tender, melt-in-your-mouth texture.
- ⭐ Those looking for a refined, unique restorative dish to serve family on special days like Boknal (the hottest days of summer).
Ingredients needed 🛒4 servings
- 2 whole chickens (1kg each)
- 1kg store-bought beef bone broth (2 packs of 500g)
- water (enough to submerge the chicken)
- 1 samgyetang herbal ingredient pack
- 1 cup soaked mung beans
- 1 potato
- 10-15 cloves garlic
- salt to taste
- some large green onions
- some chives
- some truffle oil
Recipe 🍳
- Trim the fat from the chicken tail and the wing tips, and remove the innards thoroughly. Clean the chicken.
- Blanch the cleaned chicken in boiling water for about 1 minute to remove impurities and blood. Rinse under cold water.
- In a cooking pot, place the blanched chicken, beef bone broth, herbal pack, mung beans (soaked for 1 hour), and coarsely chopped potato. Add enough water to cover.
- Cook at 75°C (167°F) for about 6 hours. Skim off any oil and foam that rise to the surface occasionally.
- Once done, carefully remove the moist chicken and discard the herbal pack.
- Add raw garlic to the remaining broth with mung beans and potato. Boil vigorously for about 5 minutes until the garlic and potato are fully cooked.
- Transfer the boiled broth and solids (mung beans, potato, garlic) to a blender. Blend until smooth and creamy like a cream soup.
- Return the creamy broth to the pot and bring to a brief boil. Season with salt.
- Place the chicken in a bowl, pour plenty of the thick broth over it. Top with chopped large green onions and chives. Drizzle with truffle oil to taste.
- Clean the chicken and blanch in boiling water for 1 minute to remove impurities.
- Put chicken, beef bone broth, herbal pack, soaked mung beans, potato, and water in a pot.
- Slow-cook at 75°C (167°F) for 6 hours, then remove chicken and herbal pack.
- Add garlic to the remaining broth and boil for 5 minutes. Blend the broth and solids in a blender until smooth.
- Season the creamy broth with salt, pour over the chicken, and garnish with green onions and truffle oil.
Cooking tips 💡
- Using store-bought beef bone broth as a base instead of plain water enhances the umami and depth of the samgyetang broth significantly.
- If you don't have a sous-vide or low-temperature cooker, cover the pot and cook over the lowest heat, being careful not to let the chicken meat fall apart.
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