Korean Week

Pertama pengen banget makan masakan Korea sewaktu nonton  Castaway on the moon.  Filmnya lucu banget tentang cowok yang mau bunuh diri karena kelilit hutang dan tinggal ditempat terpencil trus pengen bangrt makan mie kedelai hitam. Mie ini Jjangmyeon bahasa Koreanya adalah trial pertama saya di kuliner Korea. Jadi gara - gara kebanyakan nonton drama Korea,itulah mengapa pesona masakan Korea ini merasuki saya.Sejak saat itu banyak masakan telah saya coba seperti Korean fried chicken atau Dakgangjeong, Japchae, Bulgogi, Bibimbab, bibim guksu dan masih banyak lagi.Hari ini saya mau share satu masakan Korea yang enak banget, namanya Dakjjim atau Brised chicken with vegetables. Kebanyakan resep saya pelajari dari blog Maangchi. Simple dan dijamin enak. Here's the recipe :

Braised chicken with vegetables

Dakjjim 닭찜

Source : maangchi

 

Prepare chicken and noodles:

Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2 ½ inches).

Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside.

Soak 100 grams (3.5 ounces) of starch noodles in cold water.

Make sauce:     

Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside                                                                                                                                             

Prepare vegetables : 

 Cut 3 peeled medium sized potatoes into 1½ inch thick chunks.

Slice 1 medium sized carrot into slices 1/8 inch thick.

Slice 1 medium sized onion.

Chop up 1 red chili pepper and 2 green chili peppers.

Slice 1 cup’s worth of white mushrooms into bite-sized chunks.

Cut 5-7 green onion stalks into pieces 2 inch long.

Shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining.

Let’s Cook :

Heat up a wok or a shallow skillet. Add 1-2 tbs vegetable oil.

Cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and stir-fry  for 10-15 seconds before taking them out.

Add the chicken.
*tip: to prevent yourself from getting burned from flying oil, first place the chicken on the edge of the pot and then push it in with a wooden spoon.

Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.

Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes.

Add minced garlic and ginger and stir it for a minute.

Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.

Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.

Add soaked and drained starch noodles, sliced red pepper, green chili peppers, white mushrooms, and cucumber. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent.

Turn off the heat and add 2 ts ground black pepper and 1 tbs sesame oil. Mix it together

Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving

Enjoy it with rice