Name: This Man's Cook's Soybean Sprout Tower Chicken Stew
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1kg cut chicken for chicken stew; 800g soybean sprouts; 1 potato; 0.5 carrot; 1 onion; 1 green onion; 1 handful tteokbokki rice cakes; 1 red chili; 3 tablespoons soju; 3 tablespoons sesame oil; 1L water; 5 tablespoons gochujang; 5 tablespoons red pepper powder; 10 tablespoons fermented soy sauce; 2 tablespoons malt syrup; 2 tablespoons sugar; 2 tablespoons minced garlic; 1 small spoon minced ginger; 0.5 small spoon black pepper

Modu Recipes

This Man's Cook's Soybean Sprout Tower Chicken Stew | 모두의 레시피

Ingredients needed 3 servings

1kg cut chicken for chicken stew
800g soybean sprouts
1 potato
0.5 carrot
1 onion
1 green onion
1 handful tteokbokki rice cakes
1 red chili
3 tablespoons soju
3 tablespoons sesame oil
1L water
5 tablespoons gochujang
5 tablespoons red pepper powder
10 tablespoons fermented soy sauce
2 tablespoons malt syrup
2 tablespoons sugar
2 tablespoons minced garlic
1 small spoon minced ginger
0.5 small spoon black pepper

Recipe

Rinse the 1kg cut chicken thoroughly under running water, carefully removing any impurities around the bones.
Place the cleaned chicken and 3 tablespoons of soju into boiling water, blanching for 3 minutes from the moment it starts boiling again. Then rinse under cold water and drain well.
Cut the potato, carrot, and onion into large pieces, and slice the green onion lengthwise and roughly for the vegetables.
In a bowl, mix together 5 tablespoons gochujang, 5 tablespoons red pepper powder, 10 tablespoons fermented soy sauce, 2 tablespoons malt syrup, 2 tablespoons sugar, 2 tablespoons minced garlic, 1 small spoon minced ginger, 0.5 small spoon black pepper, and 1L water to make the seasoning sauce.
Heat 3 tablespoons of sesame oil in a wok, then add the blanched chicken and sear over high heat until the surface turns slightly golden brown.
Once the chicken surface is golden, pour in the prepared seasoning sauce along with the potato, carrot, and onion. Cover and simmer over high heat for about 15 minutes.
When the potatoes are cooked through, add 1 handful of tteokbokki rice cakes and the sliced green onion, and cook for an additional minute to finish the stew.
Transfer the finished chicken stew into a hot pot or frying pan, then gently layer the washed 800g of soybean sprouts in three stages, building them up into a tall tower shape.
Top the soybean sprout tower with thinly sliced red chili and green onion as garnish, then serve on the dining table with a portable burner to keep the stew bubbling while enjoying the slightly wilted sprouts and chicken soaked in the rich broth.

Wash the chicken thoroughly and blanch in boiling water with soju for 3 minutes to remove impurities.
Sear the chicken in a wok with sesame oil, then add the seasoning sauce and firm vegetables, simmering for 15 minutes.
Add the rice cakes and green onion, finish cooking, transfer to a hot pot, and stack the soybean sprouts high into a tower, garnishing with toppings.

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