Main ingredients 🥩
ChickenSamgyetang packScallionsChivesGochujang sauceGround perilla seedsPerilla oil
Ttukdak Hyung's Tender and Soft Dakbaeksuk
A nourishing baeksuk dish achieved by boiling the chicken for 15 minutes and then steaming it for another 15 minutes on a steamer for ultimate tenderness.
🙋 Recommended for
- ⭐ Those who avoid samgyetang or baeksuk because chicken breast is too dry
- ⭐ Those looking for a unique nourishing dish with a much more moist and chewy texture than regular baeksuk
Ingredients needed 🛒2 servings
- 1 whole chicken
- 1 pack of Korean medicinal herbs for samgyetang
- A little salt
- Appropriate amount of soup soy sauce
- Appropriate amount of scallions
- Appropriate amount of chives
- Appropriate amount of gochujang sauce
- Appropriate amount of ground perilla seeds
- Appropriate amount of perilla oil
Recipe 🍳
- Cut off the chicken's tail and wing tips with scissors, and neatly remove any clumped fatty deposits.
- Fill a pot with water, add the samgyetang pack, salt, soup soy sauce, and the prepared chicken, then boil for 15 minutes.
- After 15 minutes, carefully transfer the chicken to a steamer.
- Place the steamer over the broth used for boiling the chicken, and steam for another 15 minutes to tenderize the meat.
- Set aside the cooked chicken, then add scallions and chives to the remaining chicken broth and blanch them lightly before immediately removing.
- Mix gochujang sauce, ground perilla seeds, and perilla oil together to create a savory and spicy perilla seed gochujang sauce.
- Wrap the tender chicken meat with the blanched scallions and chives, dip it in the special sauce, and enjoy.
- Remove the chicken's tail, wing tips, and fatty deposits, then boil for 15 minutes with the samgyetang pack, soy sauce, and salt.
- Transfer the chicken to a steamer and steam for 15 minutes over the boiling broth until tender.
- Blanch scallions and chives in the chicken broth, and serve with a sauce made from gochujang, ground perilla seeds, and perilla oil.
Cooking tips 💡
- Thoroughly remove the chicken's tail and the yellowish fatty deposits around it to prevent any gamey smell from the broth and meat.
- Boiling continuously in water can cause nutrients and flavor to escape, making the meat dry. However, steaming it as a second step preserves moistness and an exceptionally tender texture.
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