母のための韓国料理の支度 #shorts

母のための韓国料理の支度 #shorts

This is everything I made as my mom’s pretend private chef. She works a lot and the last thing she wants to do is cook. For soup, I made a simple type of Korean chicken soup called takum tang. I par boiled drumsticks to remove excess fat and blood for a cleaner taste. Then simmer them with aromatics. In the meantime, I made a spicy sauce for pearlies. And these were literally the size of my face. It’s one of my mom’s favorite Korean side dishes, and she likes my sauce so much that she’ll save it and mix it with rice. She also likes Honest Kitchen seasoned cilantro and radish recipe. It’s a great balance to heavier dishes. The radish itself was naturally sweet because I picked a good one which made it extra good. After 40 minutes, I removed the drumsticks and pulled the chicken apart. Then I strained the broth and it’s really good when topped with scallions. I packed the cold soup to a leak proof container, making sure it wouldn’t spill in my car. My grandmother was so curious about what I made that she tried them all. And they were all grandma approved.

Korean meal prep for my mom. Recipes ⬇️

Seasoned radish and cilantro shred is from UMMA recipe book by @ahnestkitchen

Korean chicken soup (dak gomtang)
5-5.5lbs chicken drumsticks
1/2 onion
10 whole black peppercorns
6 garlic cloves, peeled
1 bunch green onions (white parts for broth, green parts for garnish)
Salt, to taste

1. Bring a large pot of water to a boil. Add the chicken drumsticks and simmer until foam rises to the surface, ~ 15–20 mins.
2. Remove the chicken. Discard the water.
3. In a clean pot, add the chicken, onion, garlic, white parts of the green onions, and peppercorns.
4. Pour in 8–10 cups of water, enough to fully cover the chicken.
5. Bring to a boil, then simmer for ~40 mins or the internal temperature of 165°F (74°C) at the thickest part of the meat
6. Remove the chicken. Strain out the aromatics and save the broth.
7. Once the chicken is cool enough to handle, shred the meat
8. To serve, season the broth with salt to taste, add the chicken, and garnish with the green onion and ground black pepper. Enjoy it with rice and kimchi!

Marinated perilla leaves
1 pack of perilla leaves (~30 leaves)

Sauce:
4 green onions, chopped
½ onion, thinly sliced
2 tbsp minced garlic
6 tbsp soy sauce
½ cup water
2 tbsp fish sauce
2 tbsp red pepper flakes
2 tsp roasted sesame seeds (optional)
1–2 tbsp sugar, to taste

1. Rinse perilla leaves and trim stems.
2. Make the sauce
3. In an airtight container, spread a spoonful of sauce, layer 2 leaves, then repeat with sauce and leaves until finished.
4. Refrigerate overnight before serving.