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When you cook with gochujang (Korean chili paste) or chili pepper powder, make the marinade before cooking so that it can be matured like this.
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The chili pepper powder in soy sauce increases in volume while the color is prettier the taste richer.
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It would be better to make a marinade first before preparing other ingredients.
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Dicing carrots will increase the surface area coming in contact with the marinade.
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Then it can absorb more sauce.
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But the edges get cooked too fast and thus crumble easily, which makes the broth messy.
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So make sure to round the edges.
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Making the edges round can keep hard vegetables from crumbling.
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Peel potatoes with a potato peeler .
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Cut the potato into quarters, the same size as carrots.
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When potatoes are cooked, they crumble more easily than carrots.
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Round the edges, please.
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Cut chili peppers obliquely.
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Cut green onions obliquely.
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And it's time to prepare chicken.
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Chicken for a stew comes already prepared like this.
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If you buy a whole chicken, cut it into bite-size pieces.
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When you cut it into pieces, bone waste occurs.
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Make sure to rinse the bone waste with water thoroughly.
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Remove the innards between the bones.
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The innards can cause a bad smell.
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There are still some left between the bones.
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Remove the innards between the bones to prevent bad smells.
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Now all the ingredients are ready.
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It’s time to cook.
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Turn on the stove and preheat the pan.
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Usually, people add water to the marinade to boil at once.
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Here is my tip.
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If you want a firm texture of chicken, pan-fry the chicken slightly.
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Put oil on the heated pan and add the chicken.
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