Steps to Prepare Korean Dak Gomtang Gukbap For the Cold Winter

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, korean dak gomtang gukbap for the cold winter. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Korean Dak Gomtang Gukbap For the Cold Winter is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Korean Dak Gomtang Gukbap For the Cold Winter is something which I have loved my whole life. They are nice and they look wonderful.

How to Make Korean Dak Gomtang Gukbap For the Cold Winter

To begin with this recipe, we must 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 cook that.

Ingredients

The ingredients needed to make Korean Dak Gomtang Gukbap For the Cold Winter:

1. Get 1 net 300 grams Chicken (for hot pot)
2. Take 1 leek Japanese leek (the green part)
3. Get 1 clove Garlic
4. Get 1 piece Ginger
5. Take 2 tbsp Sake
6. Make ready 1 1/2 liter Water
7. Take 50 grams Daikon radish
8. Make ready 50 grams Japanese leek
9. Prepare 1 tsp Dried scallop soup stock granules
10. Prepare 50 grams Carrot
11. Prepare 1 tbsp Salt
12. Get 1 dash Pepper
13. Prepare 1 tbsp White sesame seeds
14. Make ready 1 serving Cooked rice

Instructions

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!

As simple as that Recipe of Korean Dak Gomtang Gukbap For the Cold Winter

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