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.

약 5분

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.

약 60분

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.

약 10분

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