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Korean Braised Chicken (Dakbokkeumtang)
45 Min.Für 4Nutri-Score C€€
C
45 Min.
45 Min.Korean Braised Chicken (Dakbokkeumtang)
was Sie brauchen
Zutaten
chicken legs (rinsed)Fleisch1,8 kg
soy sauceVorräte120 ml
mirinVorräte120 ml
gochugaru (Korean chili flakes)Gewürze30 g
sugarVorräte25 g- gochujangVorräte20 g
waterAndere240 ml
garlic (minced (tablespoons))Obst & Gemüse4 Stücke
potatoes (peeled and cut into chunks)Obst & Gemüse3 Stücke
onion (sliced (half an onion))Obst & Gemüse1 Stück
green onion (cut into pieces)Obst & Gemüse3 Stücke- Korean chili peppers (sliced)Obst & Gemüse3 Stücke
pro Portion
Nährwerte
454kcal
- Kohlenhydrate
- 19 g
- Eiweiß
- 41 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Kochtopf
Seiher
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Blanch the chicken
- Boil the chicken legs in water for 5 minutes.
- Remove the chicken and rinse under cold water.
- Schritt 2
Make the sauce
- Combine the soy sauce, mirin, gochugaru, sugar, gochujang, water and minced garlic in a bowl.
- Schritt 3
Braise with potatoes and onion
- Return the chicken to the pot with the sauce, potatoes and onion.
- Boil until the potatoes are soft.
- Schritt 4
Add the aromatics
- Add the green onion and Korean chili peppers.
- Boil for another 5 minutes, then serve.