STEP 1/7
First, remove the skin from the neck and tail of the chicken for samgyetang. It's an oily part
STEP 2/7
It's best to boil it for a long time. I need a lot of broth, so pour plenty of water, add two chickens, white root of green onion, whole garlic, bay leaves, and boil it well. If you don't have laurel leaves, you can skip them.
STEP 3/7
When the water boils, add bay salt and parboil it in the order of bean sprouts oyster mushrooms green onions bracken. If you blanch the green onion a little, the sticky mucus comes off and the soup gets clean. I blanch the ingredients, rinse them in cold water, and drain them.
STEP 4/7
I boiled the chicken for about 30 minutes. The chicken soup needs to be boiled well, so I poured plenty of water. I took out the cooked chicken and peeled it off.
STEP 5/7
Put the sauce and ingredients in a bowl and mix well.
STEP 6/7
Add seasoned vegetables to the chicken broth. You poured the leftover soju. You can add cooking wine.
STEP 7/7
I boiled it over high heat for more than 20 minutes. I lowered the heat to a low level and boiled it down to a certain extent. I seasoned it with salt. Chicken gaejang is boiled for a long time, so it made the seasoning bland.
- It's better to boil chicken gaejang enough for a few days rather than a small amount when boiling.
- There are people who put chili oil in it. The chicken broth itself has oil, so it's okay not to put it's okay.