Nampo Mukunji Chicken Stew

Wash the chicken thoroughly and blanch it briefly in boiling water to remove impurities. This helps prevent any off-flavors.

💡 Tip: If you blanch it too long, it will become tough, so just blanch the outside lightly.

Environ 5 min

In a pot, add the blanched chicken, mukunji, potatoes, and onion, then pour in the water.

Add red pepper powder, soy sauce, minced garlic, ginger juice, sugar, and pepper to season.

💡 Tip: Adjust the amount of sugar according to your preference for sweetness.

Bring to a boil over high heat, then reduce to medium heat and simmer until the potatoes are cooked through. Let it reduce until the broth is slightly thickened.

💡 Tip: Basting with the broth occasionally will enhance the flavor.

Environ 60 min

Add the green onion and cheongyang pepper, simmer for a bit longer, then drizzle with sesame oil to finish.

💡 Tip: If you like it spicy, feel free to add more cheongyang peppers.

Environ 10 min

Taste and adjust seasoning with soy sauce or salt if needed. The saltiness will vary depending on the saltiness of the mukunji.