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I use a regular eating spoon for measuring, which is a bit smaller than a standard tablespoon. Feel free to use measuring spoons if you’d like—as long as you keep the ratio, it’ll turn out just fine. Also, don’t pour in all the sauce at once! Add it little by little and adjust to your taste as you go. Hope you find the perfect flavor for you :)
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🛒 Ingredients
- 1 whole chicken, cut into pieces (about 900g)
- 2 potatoes
- 1 green onion
- A handful of garlic chives
🥣 For the broth
- 1.5L of water
- 5 spoons minced garlic
- 2 spoons chicken stock powder
- ½ spoon salt
- ½ spoon black pepper
- 3 spoons mirin (or cooking wine)
🧂 For the dipping sauce
- 2 spoons Korean chili flakes (gochugaru)
- 2 spoons soy sauce
- 2 spoons vinegar
- 1 spoon allulose (or sugar)
- 1 spoon minced garlic
- 3 spoons broth (from the soup)
- A little bit of Korean mustard (yeon gyeoja)
💰 Total: $19.4 for 2 servings
📄 Directions
- Cut the potatoes and green onion into large chunks.
- In a pot, add 1.5L of water and the chicken pieces.
- Bring to a boil over high heat. Once it starts bubbling, skim off any foam or impurities.
- When the chicken starts to turn white, add the potatoes, green onion, minced garlic, chicken stock powder, salt, pepper, and mirin.
- Lower the heat to medium and simmer for another 15 minutes.
- While it simmers, mix all the dipping sauce ingredients in a small bowl.
- Add garlic chives to the soup at the end if you like them lightly cooked, or dip them raw into the sauce for extra crunch.
- Dip the tender chicken into the sauce and enjoy.
- At the end, use the leftover broth to cook rice or add your favorite noodles.
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Want to see more recipes or watch the cooking process? Follow me here! 😋💕
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