Dak Gaejang, Marinating for 10 Minutes Before Boiling Makes the Broth Taste Completely Different

Steps

1. 1

   Clean and rinse the chicken, then add to a pressure cooker with 2L water, 1 onion, 1 green onion stalk, 1 knob of ginger, and 1/4 bottle of soju; once the valve starts rattling, reduce to medium heat and boil for 20 minutes, then let it steam for 5 minutes

2. 2

   Remove the chicken and let it cool; discard the solids from the pot and skim off the chicken fat from the surface

3. 3

   Debone the cooled chicken and shred into bite-sized pieces. Heat 5T cooking oil in a pan, slice 3 green onion stalks into large pieces and stir-fry for 2 minutes, then add 5T red pepper powder and stir-fry over low heat to make the green onion seasoning

4. 4

   Combine the green onion seasoning, fernbrake, chicken, 5T red pepper powder, 4T soup soy sauce, 3T tuna sauce, 1/2T doenjang, pepper, 1T salt, 3T minced garlic, and a little broth, mix well, and marinate for 10 minutes

5. 5

   Pour the defatted broth over the ingredients and add bean sprouts once it comes to a boil