🐔 Why Fry it when you can STEW IT?! | K-Cuisine Relay | Dakhanmari (Whole Chicken Stew)

Hello everyone! We present to you the 22nd episode our original LIVE highlight series, ’K-Cuisine Relay’! 📍The 22nd Episode: Dakhanmari (Whole Chicken Stew / 닭한마리) 👉If you’re curious about making Dakhanmari, tune in! 👉Watch 2 players make Dakhanmari LIVE in a relay format 👉Join Hatago and our 2 players make the famous Dakhanmari [Todays Recipe👨🏻‍🍳] Cooking Dakhanmari (Whole Chicken Stew) [Preparing Dakhanmari Ingredients] 1. Soak the rice cakes in lukewarm water for about 30 minutes. 2. Cut the 2 green onions for the Dakhanmari into large 4 cm pieces. 3. Slice the 3 potatoes into 1 cm thick rounds. [Making Chicken Broth] 1. Rinse the chopped chicken thoroughly under running water, paying special attention to clean the innards. 2. In a pot, add the chicken, 1.5 liters of water, 3 green onions (including roots), 1/2 onion, a handful of garlic, and 1 tbsp whole black peppercorns. Cover and boil for 30 minutes. *For a clear broth, skim off the foam that forms while boiling. [Making Dakhanmari] 1. Remove the vegetables used for the broth, then add the potatoes and a handful of garlic. Cover and boil for an additional 10 minutes. 2. Add the soaked rice cakes and green onions, and boil for another 10 minutes. Season with 1/2 tbsp salt, adjusting to taste. *Adjust salt to your preference! 3. Add the chopped chives and cook until they are tender. Your Dakhanmari is ready! *Wrapping the chicken with chives makes it even tastier! [Making Spicy Mustard Sauce] 1. Mix 9 tablespoons of the prepared chicken broth with 6 tablespoons fine red chili powder and let it sit for a while. *Using chicken broth instead of water enhances the flavor! 2. Add 3 tbsp soy sauce, 6 tbsp oligosaccharide syrup, 6 tbsp apple vinegar, 1 tbsp mustard paste, and 1 tbsp minced garlic. Mix well. *Serve with vegetables like chives, green onions, or onions for added flavor! Cooking Dotorimungmuchim (Acorn Jelly Salad) [Preparing Ingredients] 1. Cut the acorn jelly into bite-sized pieces. 2. Rinse the 1/4 head of aged kimchi and cut it into bite-sized pieces. [Seasoning] 1. In a bowl, mix the cut kimchi, acorn jelly, 2 tbsp soy sauce, 2 tbsp sugar, 10 tbsp perilla oil, 2 tbsp sesame seeds, and crushed seasoned seaweed. *It’s best to add 1 tablespoon whole sesame seeds and 1 tbsp crushed sesame seeds! *Crush the seaweed just before adding it. 2. Place the seasoned jelly salad in a serving dish, drizzle with a bit of perilla oil, and sprinkle with 0.5 tablespoon red chili powder. Your Acorn Jelly Salad is ready to serve! We hope you enjoy Episode 22 of K-Cuisine Relay! ━━━━━━━━━━━━━━━━━━━━━━━ ❓ K-Cuisine Relay ❓ 👉 Making Korean food in a relay game format ✨ 🔴K-Cuisine Relay Live Streaming 👉 Every Tuesday 👉 14:00 to 15:00 (KST) / 5:00 to 6:00 (UTC) We ask for your attention and support🙏 Please ’Subscribe’ and turn on ’Notifications’! 👍 🔔👍🏻🔔 ━━━━━━━━━━━━━━━━━━━━━━━ Produced by the Ministry of Culture, Sports and Tourism(MCST) 제작: 문화체육관광부 Use Term for KOGL Type 4 According to above KOGL, user can use public works freely and without fee when user complies with the terms provided as follows. However, it is prohibited to use public works for commercial purpose, or to create secondary works by changing or modifying it. 공공누리의 제4유형: 출처표시 상업적 이용금지 변경금지 #korea #kocis #koreanet #koreanculture #koreancuisine #koreanfood #relaychallenge #koreanchef #koreanstreetfood #kcuisine #koreandish #cooking #koreancooking #koreanrecipe #recipe #dakhanmari