Recipe of Mario Batali Korean Dakgaejang

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, korean dakgaejang. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Korean Dakgaejang is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Korean Dakgaejang is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have korean dakgaejang using 23 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Korean Dakgaejang:

1. Get For the chicken broth
2. Prepare 1 piece Chicken Breast
3. Take 1 stalk Leeks
4. Get 1 stalk Leeks
5. Prepare 1/2 piece Carrot
6. Take 1 stalk Celery
7. Prepare 4 cloves Garlic
8. Take 5 cups Water
9. Prepare Dakgaejang Vegetables
10. Get 4 stalks Leeks
11. Make ready 30 grams Mung Bean Sprouts
12. Prepare 1 piece Dried Shitake Mushroom
13. Take 1 clove Garlic
14. Take 1/2 piece White Onion
15. Prepare Seasonings
16. Prepare 1/2 tablespoon Fish Sauce
17. Make ready 1 tablespoon Sesame Oil
18. Prepare 1 tablespoon Gochugaru
19. Get 1/2 tablespoon Soy Sauce
20. Take 1 tablespoon Gochujang
21. Make ready 1/2 tablespoon Corn Syrup
22. Take Salt
23. Take Ground Black Pepper

Steps to make Korean Dakgaejang:

1. PREPARE THE BROTH - - Peel and cut the white onion in half. Peel the carrot and cut into 8 parts. Wash the leeks to remove the dirt and cut it into 3 parts. Peel the garlic, leave it whole. Cut the celery into 1-inch pieces. - - Add the chicken breast, onion, leeks, celery, carrots, and garlic to a pot with 5 cups of water. Bring to boil over high heat then reduce the heat to medium. Cover and continue to boil for 10 minutes. - While waiting for the broth… Step#2
2. Wash and cut the leeks into 2-inch pieces. Peel and chop one clove of garlic. Peel the white onion and slice thinly. Soak the dried shitake mushroom in room temperature water until hydrated and slice into 1/4-inch thick pieces.
3. Turn off the heat and transfer the chicken to a bowl or plate. Strain the broth into another bowl. Discard the vegetables. When the chicken is cool enough to handle, remove the skin and bones. Shred the chicken into chunks and set aside.
4. In the clay pot, heat the sesame oil over low heat until hot. Be careful not to reach smoking hot. Once hot, immediately turn off the heat and add the gochugaru or Korean chili powder. Stir gently until the oil turns red and the chili powder have a paste texture. - - Note: Do not burn the chili powder as it will taste bitter. If it accidentally did, discard it and repeat step#4
5. Add the broth in the pot and give it a little mix. Leave at least an inch from the brim to avoid overflowing when you boil the rest of the ingredients. - - Add the vegetables (leeks, mushroom, white onion, and garlic) followed by the shredded chicken. - Add the gochujang and dilute it in the broth. Then add the soy sauce, fish sauce, and corn syrup. - Bring to a boil and cook for 10 minutes.
6. Season with salt and pepper according to taste. Add the mung bean sprouts and cook for another minute. - - Serve hot in a pot with a side of cooked rice.

So that is going to wrap it up for this special food korean dakgaejang recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!