Korean Dak Gomtang Gukbap For the Cold Winter
Korean Dak Gomtang Gukbap For the Cold Winter

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, korean dak gomtang gukbap for the cold winter. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Korean Dak Gomtang Gukbap For the Cold Winter is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Korean Dak Gomtang Gukbap For the Cold Winter is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook korean dak gomtang gukbap for the cold winter using 14 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Korean Dak Gomtang Gukbap For the Cold Winter:
  1. Make ready net 300 grams Chicken (for hot pot)
  2. Take leek Japanese leek (the green part)
  3. Prepare Garlic
  4. Get Ginger
  5. Get Sake
  6. Get Water
  7. Make ready Daikon radish
  8. Take Japanese leek
  9. Make ready Dried scallop soup stock granules
  10. Prepare Carrot
  11. Make ready Salt
  12. Make ready Pepper
  13. Get White sesame seeds
  14. Take serving Cooked rice
Instructions to make Korean Dak Gomtang Gukbap For the Cold Winter:
  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!

So that is going to wrap this up for this special food korean dak gomtang gukbap for the cold winter recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!