| 摘要 |
PURPOSE: A method for preparing the Korean style spicy chicken stew is provided to cook the Korean style spicy chicken stew of light and spicy taste free from the fishy smell and half-cooked vegetable. CONSTITUTION: A method for preparing the Korean style spicy chicken stew comprises the steps of cutting chicken and scoring it; boiling it in water for 5~7 min; pouring the chicken bone broth and water in a ratio of 1:1 and boiling it slowly with a medium fire; cutting potatoes, sweet potato, pumpkin, carrot, onion, etc. by a size of 1~2cm and boiling them for 15~20 min; mixing gochujang 200g, red pepper powder 2~3 T, sesame oil 1T, sugar 300g, starch syrup 2T, ground sesame mixed with salt 2T, leek 1t, chopped garlic 2T, and coarse salt 1t to make a sauce; mixing the sauce and the chicken and boiling it down at 70°C or greater; and adding tteok for tteokguk, noodles of ramyun, cellophane noodles, sesame leaf, and Flammulina velutipes to it.
|
