Recipe for making soft flavor rose jjimdak
The name of the sauce is very pretty~ Rose comb fine color sauce! Tomato, red pepper paste, cream sauce, and various flavor ingredients are added to show off the soft and rich flavor. There was a chicken discount for braised spicy chicken, so I went to the market. So I'd like to introduce the recipe for making ros jjimdak.
2 serving
Within 60 minutes
시드님
Ingredients
  • Chicken meat
    1ea
  • Potato
    3ea
  • onion
    1ea
  • Carrot
    100g
  • leek
    1ea
  • dried red pepper
    2ea
  • Milk
    160ml
  • Whipping cream
    200ml
  • Cooking oil
    little
  • Cellophane noodles
    100g
  • Sujebi
    1handful
  • red pepper paste
    1.5T
  • Red pepper powder
    2T
  • Oyster sauce
    1T
  • Ketchup
    2T
  • Sugar
    1T
  • Starch syrup
    1T
  • ground pepper
    1t
  • garlic powder
    1/2T
Cooking Steps
STEP 1/7
After washing and boiling the chicken, I blanched it for about 5 minutes. Wash it thoroughly in cold water and put it in the wok. Please trim the vegetables so that they are easy to eat. You can add things like cabbage, including potatoes, carrots, and onions. The glass noodles were soaked in lukewarm water.
STEP 2/7
Mix the seasoning well and mix it with the chicken. I put some cooking oil on it and stir-fry it until it smells spicy. If you stir-fry it like this, it tastes better and smells better like chili oil.
STEP 3/7
Next, add milk and boil the recipe for ros jjimdak braised chicken recipe. When it boils over high heat, change it to medium-low heat. Cover it for about 15 minutes, cook it well, add potatoes, carrots, and onions, and boil it for another 20 minutes.
STEP 4/7
Then, add whipped cream and boil it again.
STEP 5/7
When it boils, green onions, bun hats, hand-made bisari, glass noodles, etc.. Put in the noodles you like.
STEP 6/7
I put 1/2T of garlic powder when the glass noodles are well cooked. The Toowoomba style and the light scent of garlic powder rather than raw garlic went well with it. I'm going to finish off with a thick sauce.
STEP 7/7
The blue part of the green onion is good for garnish. The remaining sauce was easy to solve for two meals because I made fried rice the next day.
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