-
38398
Here is my tip.
139
-
38397
Usually, people add water to the marinade to boil at once.
139
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View
Turn on the stove and preheat the pan.
145
-
38395
It’s time to cook.
135
-
38394
Now all the ingredients are ready.
147
-
38393
Remove the innards between the bones to prevent bad smells.
139
-
38392
There are still some left between the bones.
135
-
38391
The innards can cause a bad smell.
149
-
38390
Remove the innards between the bones.
147
-
38389
Make sure to rinse the bone waste with water thoroughly.
143
-
38388
When you cut it into pieces, bone waste occurs.
145
-
38387
If you buy a whole chicken, cut it into bite-size pieces.
143
-
38386
Chicken for a stew comes already prepared like this.
143
-
38385
And it's time to prepare chicken.
139
-
38384
Cut green onions obliquely.
139
-
38383
Cut chili peppers obliquely.
102
-
38382
Round the edges, please.
110
-
38381
When potatoes are cooked, they crumble more easily than carrots.
120
-
38380
Cut the potato into quarters, the same size as carrots.
131
-
38379
Peel potatoes with a potato peeler .
136
-
38378
Making the edges round can keep hard vegetables from crumbling.
128
-
38377
So make sure to round the edges.
134
-
38376
But the edges get cooked too fast and thus crumble easily, which makes the broth messy.
132
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38375
Then it can absorb more sauce.
134
-
38374
Dicing carrots will increase the surface area coming in contact with the marinade.
130
-
38373
It would be better to make a marinade first before preparing other ingredients.
136
-
38372
The chili pepper powder in soy sauce increases in volume while the color is prettier the taste richer.
132
-
38371
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.
132
-
38370
Mix them together.
136
-
38369
If chili pepper powder is too spicy for you, use paprika powder instead.
120
