"A perfect harmony of salty, sweet, and umami flavors, perfectly glazing tender chicken pieces."
Estimated Nutrition
Ingredients
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• 800g-1kg Chicken (stew cut)
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• 2 Potatoes, 1/2 Carrot
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• 1 Onion, 1 Green Onion
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• 2 Cheongyang Chilis, 1 Red Chili
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• 3tbsp Oyster Sauce, 2tbsp Soy Sauce
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• 2tbsp Oligosaccharide, 1tbsp Sugar
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• 1tbsp Garlic, 0.3tbsp Ginger
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• 400ml Water, Sesame Oil, Seeds
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[재료]
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• 닭볶음탕용 닭
1마리
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• 감자 2개, 당근
1/2개
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• 양파 1개, 대파
1대
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• 청양고추 2개, 홍고추
1개
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• 굴소스 3큰술, 진간장
2큰술
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• 올리고당 2큰술, 설탕
1큰술
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• 다진 마늘 1큰술, 다진 생강
0.3큰술
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• 물 400ml, 참기름, 통깨
Local Substitutes
Instead of Oyster sauce
Use: Worcestershire sauce or fish sauce
Reason: Similar umami depth and saltiness
Instead of Sesame oil
Use: Vegetable oil with 1 tsp sesame extract
Reason: Easier to find in Western markets
Instead of Green onions
Use: Scallions or chives
Reason: Direct equivalent
🧑🍳 Cooking Instructions
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1
Recipe (English)
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2
Clean chicken, parboil for 3-5 mins, rinse.
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3
Chop vegetables and slice chilies/onions.
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4
Mix oyster sauce, soy sauce, sweeteners, garlic, and ginger.
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5
Combine chicken, water, and sauce; simmer with veggies for 15-20 mins.
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6
Add onion/chili; finish with sesame oil and seeds when thickened.
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7
레시피 (한국어)
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8
닭은 깨끗이 씻어 데친 후 불순물을 제거합니다.
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9
감자, 당근, 양파, 대파, 고추를 손질합니다.
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10
굴소스, 간장, 올리고당, 설탕, 마늘, 생강을 섞어 양념장을 만듭니다.
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11
냄비에 재료를 넣고 끓이다 중불에서 15-20분간 졸입니다.
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12
남은 채소를 넣고 국물이 자작해지면 참기름과 통깨로 마무리합니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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