Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, korean dak gomtang gukbap for the cold winter. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Korean Dak Gomtang Gukbap For the Cold Winter is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Korean Dak Gomtang Gukbap For the Cold Winter is something that I have loved my entire life. They are nice and they look fantastic.
Dak gomtang is a variation made with chicken, but the chicken does not take as much time to cook. It's simple to make and typically served with cooked rice in the soup with shredded chicken meat on top along with lots of chopped scallion. However, you can serve the rice separately so the diner can enjoy.
To get started with this particular recipe, we must prepare a few ingredients. You can have korean dak gomtang gukbap for the cold winter using 14 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Korean Dak Gomtang Gukbap For the Cold Winter:
- Make ready 1 net 300 grams Chicken (for hot pot)
- Get 1 leek Japanese leek (the green part)
- Get 1 clove Garlic
- Make ready 1 piece Ginger
- Take 2 tbsp Sake
- Prepare 1 1/2 liter Water
- Take 50 grams Daikon radish
- Make ready 50 grams Japanese leek
- Prepare 1 tsp Dried scallop soup stock granules
- Get 50 grams Carrot
- Get 1 tbsp Salt
- Make ready 1 dash Pepper
- Take 1 tbsp White sesame seeds
- Prepare 1 serving Cooked rice
This is easily one of the best Chicken Soups that we've made! Cooking notes for Dak Gom Tang. It's best to make a master-pot for the broth. Then prepare individual servings in a small pot.
Instructions to make Korean Dak Gomtang Gukbap For the Cold Winter:
- Rinse the chicken with water and pat dry.
- Create a slit with a knife along the bone. This is so that the juices can easily come out and the meat can easily separate.
- Once the chicken is prepared, boil it in water.
- After boiling, rinse the chicken well with water. Be sure to wash away the blood and guts.
- Put 1~1.5 liters of water (depending on the size of your pot) in a pot, then add the chicken, green part of the leeks, garlic, ginger, and sake, and turn on the heat.
- Crush the garlic and ginger. If you use a lid, you will have a cloudy soup. If you don't use a lid, you will have a transparent soup. This time, cover with the lid and leave alone for 1 hour.
- I forgot to add the sake! When simmering, I leave it alone on the stove top. This is what it looks like in the middle of simmering.
- If the water covers just a bit more than half of the ingredients, it's ready. If it's not cloudy, turn the heat up and let simmer for a bit longer. The water and oil will mix to make a milky color!
- If you let it sit overnight, it's even better and light and healthy! In this case, cover with plastic wrap on the surface of the liquid.
- The reason for this is that the next day, when you peel the wrap off, it will remove the fat!
- Throw out the leeks and ginger. Take out the chicken and remove the bone. Return the chicken to the soup, add some water, and bring the soup back to a boil.
- Slice the carrots and daikon into short, rectangular slices. Thinly slice the leek. You can use any vegetables you like, and cut them anyway you like, too!
- Simmer, simmer… Add the dried scallop soup stock granules. If you don't have any, you can use Chinese soup stock. Adjust the seasonings with salt and pepper.
- Add 1/2~1 serving of rice to the soup. Add as much as you like. Let it simmer.
- Transfer to a bowl, then sprinkle black pepper and white sesame seeds on top. Eat it with kimchi or green onion namul! It looks so delicious!
You can transfer to a bowl before serving to family and friends. Dak gomtang is a variation made with a whole chicken, but the chicken does not take as many hours to simmer. The key is to use a lot of garlic. Gomtang generally refers to a soup made by simmering beef bones and meat for several hours. The result is a comforting milky broth with tender meat.
So that’s going to wrap it up with this special food korean dak gomtang gukbap for the cold winter recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
