Ttukdak Hyung's Dakgaejang

Name: Ttukdak Hyung's Dakgaejang
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1.2kg chicken; 3L water; chicken skin (amount undisclosed); 90ml soju; 4g ginger; 4 tablespoons cooking oil; 2 large green onions (300g); 6 tablespoons gochugaru; 2 tablespoons minced garlic; 200g radish; 300g boiled taro stems; 1.5L chicken broth; 3 tablespoons soup soy sauce; 3 tablespoons fermented anchovy sauce; 150g mung bean sprouts; 15g cheongyang chili pepper; 0.2 tablespoon ground black pepper; 0.5 tablespoon dasida

A rich and spicy dakgaejang made by simmering chicken in a deep broth, then adding a fiery seasoning of stir-fried chicken skin, gochugaru, and large green onion.

40 min Difficulty Normal Soups & stews

Main ingredients

chicken chicken skin soju ginger large green onion gochugaru garlic

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chicken chicken skin ginger large green onion gochugaru garlic

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Cooking tips

Place the prepared chicken in boiling water and boil for 50 minutes.
Stir-fry until the large green onion becomes soft and wilted.

Recommended for

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Pour 1.5L chicken broth into the pan. Add the shredded chicken meat, radish, blanched taro stems, 3 tablespoons soup soy sauce, 3 tablespoons fermented anchovy sauce, 150g mung bean sprouts, cheongyang chili pepper, 0.2 tablespoon ground black pepper, and 0.5 tablespoon dasida. Bring to a boil to finish.

Ttukdak Hyung's Dakgaejang

Main ingredients

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