Dakbokkeumtang
15min
4 SERVINGS
INGREDIENTS
- 1 pack Sadia Chicken Griller, cut into big chunks
- 2 potatoes peeled, and cut into big quarters
- 3 carrots, peeled and cut into big chunks
- 2 big white onions, cut into big chunks
- 6 cloves of garlic, chopped
- 4 green onions, sliced into 2 inch long pieces
- 1 fresh green chili peppers, chopped (optional)
- 2 tbsp gochujang, Korean red pepper paste
- 1 tbsp soy sauce
- 1/2 tbsp gochugaru, Korean red pepper flakes (for spice)
- 1 tbsp sugar or honey
- 1 tbsp sesame oil
- 1 tsp sesame seeds, plus some for garnish
METHOD
- Bring enough water to boil to blanch the chicken in a deep bottom pot; add in the chicken chunks and bring back to boil for about 5 to 10 minutes.
- Drain chicken with a strainer and rinse pot quickly. Rinse chicken under cold water and place back into the pot.
- Add potato, carrot, onion, garlic into the pot.
- In a small mixing bowl, combine gochujang, soy sauce, gochugaru, and sugar/honey. Add in the chopped chili peppers if preferred. Mix the sauce well and pour it into the pot, toss it well until chicken and vegetables are evenly coated.
- Cover and bring it to boil over medium high heat. Stir frequently.
- When it starts to boil, reduce heat to medium and simmer for about 40 minutes, stirring frequently for first 20 minutes to prevent the bottom of your pot from burning.
- Stir in green onion and then remove from heat. Transfer to a serving plate and sprinkle sesame seeds on top. Serve with warm cooked rice, kimchi and other favourite side dishes!
Chicken Griller (Without Giblets)
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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