Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, korean dakgaejang. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Korean Dakgaejang is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Korean Dakgaejang is something that I’ve loved my whole life.

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

The ingredients needed to make Korean Dakgaejang:

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

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