Dakbokkeumtang without broth.
Stir-fryingIngredients
- A moderate amount of chicken.
- 4 tablespoons of soy sauce.
- 1 tablespoon of ginger syrup (or minced ginger/ginger-infused liquor).
- 1.5 tablespoons of gochujang.
- 1 tablespoon of minced garlic.
- Just the right amount of honey.
- Gochugaru (Korean chili powder),适量.
- 1 onion.
- 1 green onion stalk.
- One piece of carrot.
- Potatoes, a moderate amount (use small ones whole, slice larger ones).
- 200 ml of water.
Instructions
When the water is boiling vigorously, add the chicken and briefly blanch it to remove excess fat and impurities. Then, rinse the chicken thoroughly.
Chop the onions and green onions into large pieces, and also prepare the carrots and potatoes.
Make the sauce by combining the ingredients: Jin-ganjang (Korean soy sauce), ginger syrup, gochujang (Korean chili paste), minced garlic, honey, and gochugaru (Korean chili flakes).
In a pot, combine the chicken and marinade and stir-fry until fragrant.
Add 200ml of water and potatoes to the pan with the stir-fried chicken, bring it to a boil over high heat, then reduce the heat to medium and simmer for another 20 minutes.
Add the onions and carrots and continue to simmer for another 10 minutes.
Add the green onions and cook them in the residual heat to create a flavorful garnish.