닭볶음탕 맛집 비법! 멸치액젓 한 스푼🍗 | Korean Spicy Braised Chicken Secret

Hello! Today, I made Dakbokkeumtang (Korean Spicy Braised Chicken).

I’ve been pretty busy lately, so I haven’t been able to upload as often. ( •́ ̯•̀ )
But I’m still making time whenever I can to cook and share recipes with you.

Here’s a little tip: instead of using extra seasonings or tuna extract, try adding 1 tablespoon of anchovy fish sauce when making Dakbokkeumtang. It doesn’t taste fishy at all—it adds amazing depth of flavor and makes it taste just like the kind you’d get at a Korean restaurant!

Recipe

1. Do not rinse the 1 kg chicken with water. Instead, blanch it in boiling water for 3 minutes to remove impurities. Rinse with cold water, then trim away any excess fat or internal bits to remove any unwanted smell.
2. Mix together:
* 4 tbsp Korean red pepper flakes (gochugaru)
* 1 tbsp Korean red pepper paste (gochujang)
* 2.5 tbsp soy sauce
* 1 tbsp mirin
* 3 tbsp sugar
* A few shakes of black pepper
* Plenty of minced garlic (the Korean way!)
Marinate the chicken for 10 minutes.
3. Lightly stir-fry the marinated chicken with the sauce, then add 2 cups of water.
4. Add 2 potatoes and simmer until they become tender.
5. Add 1 onion and 1 tbsp anchovy fish sauce, then simmer over medium-low heat for 10 minutes.
6. Finally, add green onions, perilla leaves, and garlic chives. Cook for another 5 minutes, and it’s ready to serve!

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