Korean Dak Gomtang Gukbap For the Cold Winter

Name: Korean Dak Gomtang Gukbap For the Cold Winter
Yield: 2 servings
Cuisine: American
Ingredients: 1 net 300 grams Chicken (for hot pot); 1 leek Japanese leek (the green part); 1 clove Garlic; 1 piece Ginger; 2 tbsp Sake; 1 1/2 liter Water; 50 grams Daikon radish; 50 grams Japanese leek; 1 tsp Dried scallop soup stock granules; 50 grams Carrot; 1 tbsp Salt; 1 dash Pepper; 1 tbsp White sesame seeds; 1 serving Cooked rice

cookpad.japan @cookpad_jp

This was delicious when I ate it at a Korean food restaurant.

Use bone-in chicken. For something cheap, you can use chicken drumettes. Recipe by Silvy1978

This was delicious when I ate it at a Korean food restaurant.

Use bone-in chicken. For something cheap, you can use chicken drumettes. Recipe by Silvy1978

cookpad.japan @cookpad_jp

This was delicious when I ate it at a Korean food restaurant.

Use bone-in chicken. For something cheap, you can use chicken drumettes. Recipe by Silvy1978

This was delicious when I ate it at a Korean food restaurant.

Use bone-in chicken. For something cheap, you can use chicken drumettes. Recipe by Silvy1978

Saved

Ingredients

2 servings

1net 300 grams Chicken (for hot pot)
1leek Japanese leek (the green part)
1 cloveGarlic
1 pieceGinger
2 tbspSake
1 1/2 literWater
50 gramsDaikon radish
50 gramsJapanese leek
1 tspDried scallop soup stock granules
50 gramsCarrot
1 tbspSalt
1 dashPepper
1 tbspWhite sesame seeds
1serving Cooked rice

Saved

Steps

1

Rinse the chicken with water and pat dry.
2

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.
3

Once the chicken is prepared, boil it in water.
4

After boiling, rinse the chicken well with water. Be sure to wash away the blood and guts.
5

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.
6

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.
7

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.
8

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!
9

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.
10

The reason for this is that the next day, when you peel the wrap off, it will remove the fat!
11

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.
12

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!
13

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.
14

Add 1/2~1 serving of rice to the soup. Add as much as you like. Let it simmer.
15

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!