welcome everybody! Watch halal korean food online! Welcome to the Halal Food Kitchen Studio 2020. Chae Gwang-ho (Chef) Winner of Season 3 of "Master Chef Korea" / Master Chef of the Halal Kitchen Studio. / Head Chef of CJ O SHOPPING's "Table for One – Best Recipes" program and today we are going to use one of the world's most beloved ingredients. He is a chicken. Chae Kwang Ho in Korea offers a variety of healthy and beneficial dishes to stimulate appetite and boost energy in the hot summer. And chicken is one of the best ingredients on the menu. Today's recipe is as for today, we cook a dish that combines fresh chicken and hot spices! Dak-bokum-tang halal dak-bokum-tang (spicy chicken broth), the most nutritious summertime meal! Dak-bokum-tang (spicy chicken broth), the most nutritious summertime meal! There are different types of meals that are eaten during the summer days to relax exhausted bodies from the summer heat and to restore energy.
[Halal "dak-bokum-tang" ingredients] / 1 chicken (cuts suitable for gravy) / 2 potatoes / 2 onions / half a carrot / 1 large green onion / 1 red hot pepper / 1 green hot pepper / 200ml water / 2 tablespoons 2 tablespoons canola oil 2 tablespoons gochu-jang (chili paste) 1 tablespoon red pepper powder 3 tablespoons soy sauce 1 tablespoon crushed garlic 1 tablespoon starch syrup 1 tablespoon sugar 1 teaspoon From ground ginger or ginger juice and of course we need chicken to make spicy chicken broth. So here we have halal certified chicken. Some of you might think that dak-bokum-tang is too spicy given the color of the red broth. So I will adjust the spicy taste. 1 tablespoon of red pepper powder and if the red pepper powder is too spicy for you, you can replace it with paprika powder. 1 tablespoon of sugar + 3 tablespoons of soy sauce + 1 tablespoon of mashed garlic 1
teaspoon of ground ginger + 2 tablespoons of red pepper paste + 1 tablespoon of starch syrup and mix them together. When cooking with red pepper paste or red pepper powder, it is best to make the marinade before cooking to soften it a bit. The chili powder combines with soy sauce, making it a better color and deeper flavour.
So make the dressing first,
then prepare the other ingredients. Let's chop the vegetables. carrots. Rotate it a little. The surface will absorb more of the seasoning. But the edges ripen quickly and crumble, and the broth changes shape and becomes mixed with it. So it is better to remove the edges. / Make the edges round to prevent them from crumbling. Cut the potatoes into quarters the same size as the carrots. Potatoes are easier to mash than carrots. So it is better to cut the edges. and onions. We need large pieces of onion. I will cut the chili diagonally. And chop the hot pepper thick and diagonally. So are the big green onions too. and chicken. And when you buy chicken for stew in a supermarket, it's usually cut this way. When using a whole chicken, please cut it into small pieces. and remove fat.
When a whole chicken is cut into small pieces,
small bits of bone are spread all over the place. So it must be washed with water. To remove the internal parts attached to the bone. Interior parts can cause an unpleasant odor. We have finished preparing the ingredients.
And it's time to cook. We will use a deep frying pan. Turn on the stove and heat it up. Usually, many add water to the marinade and then bring it to a boil. But I will give you advice.
If you want to enjoy the texture of the chicken,
please cook the chicken in a little oil. And put some oil in the pan, then the chicken. Sprinkle some salt and pepper. When it turns partially brown
, add potatoes and carrots. And mix it up. And put 2/3 of the marinade. Then 200 ml of water. When it boils, put the onions
and the rest of the marinade. Boil it on high heat for 10 minutes,
and another 15 minutes on medium heat. After boiling it for 25 minutes,
the broth is now thick! And add green onions and hot pepper. Please turn off the burner, put sesame oil and sesame seeds.
I'll put it in a bowl. The smell is great! We're done with dak-bokum-tang
with big chunks of vegetables and red dressing! Let's start with chicken thighs! A true expression of the deliciousness of food! Because I cooked the chicken beforehand, it tastes different from boiled chicken. Moisten the rice with the broth, mash the potatoes and take a spoonful. Fabulous! Tablespoon! We have made halal "dak-bocum-tang" today. I wish you could cook this in your homes. Also, please take a picture or video of the halal "dak-bokum-tang" process, and share it. We will select the winners by random selection and give them gifts. For more information, please refer to "Halal Restaurant Week 2020" on YouTube! We look forward to your participation..