Chicken Gamjatang (Korean Chicken Stew with Perilla)
Excusez-moi pour l'absence prolongée. Non, rien n'est mauvais. Je vais bien. Nous sommes bien, en bonne santé, heureux, (stockés avec suffisamment de papiers toilettes donc pas de soucis hahahaa). Il s'agit juste que la vie est devenue trop occupée, et entre essayer de maîtriser les langues de française et de coréenne, le travail, et toutes les obligations de la vie adulte, je n'ai plus le temps pour bloguer.
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Korean cuisine seems to have taken off in Singapore. Whereas perilla leaves (egoma leaves as it's known in Japan) was previously only available at Isetan Supermarket and occasionally at Meidi-Ya, it's now sporadically available at most NTUC supermarkets.
So now that it's increasingly looking like our yearly pilgrimage to The Husband's motherland is improbable, I've had to adapt to whipping up our favourite Korean dishes right here on our little red dot. You know, stave off the cravings a trip to Seoul would typically satiate.
Gamjatang is one of our must-eats whenever we return to Seoul, and while it's usually made with pork spine meat (or pork ribs), I was wondering, why not render a version with chicken instead? It's a far easier protein to find here in Singapore, and more delicate in flavour than a pork-based stew.
Ingredients (feeds 4-6):
8 chicken thighs
2L chicken stock
40 perilla leaves
3 large potatoes, cut into cubes
2 large enoki packets
4 cups brown shimeiji (or shitake, whichever you fancy really)
Seasoning (or yangnyeom):
7 tbsp deonjang
6 tbsp gochujang
7 tbsp minced garlic
1 tbsp grated ginger
1 tsp ground black pepper
2 tbsp anchovy sauce (myeolchi aekjeot)
2.5 tbsp guk kanjang
9 tbsp ground perilla powder
5 tbsp cooking sake
5 tbsp mirin
4 tbsp gochugaru (ground red pepper powder)
1 tbsp canola oil
1 tbsp sesame oil
Directions:
1) Fry garlic and ginger in pre-heated canola and sesame oil mixture, on medium heat until toasty, about 40 seconds.
2) Add the rest of the seasoning (or yangnyeom), fry on medium heat for about 2 minutes until dry and toasty.
3) The yangnyeom should look like this. It's a little like frying rempah in Malay/Peranakan cooking.
4) Turn the heat up to high, add chicken stock and mushrooms, about 5 minutes.
5) Add chicken, bring to a boil, and lower to a simmer for 40 minutes or as tender as you'd like.
6) 7 minutes before serving, add potatoes to cook through.
7) Just before serving, add perilla leaves to wilt.
8) Serve piping hot!
===================================
Korean cuisine seems to have taken off in Singapore. Whereas perilla leaves (egoma leaves as it's known in Japan) was previously only available at Isetan Supermarket and occasionally at Meidi-Ya, it's now sporadically available at most NTUC supermarkets.
So now that it's increasingly looking like our yearly pilgrimage to The Husband's motherland is improbable, I've had to adapt to whipping up our favourite Korean dishes right here on our little red dot. You know, stave off the cravings a trip to Seoul would typically satiate.
Gamjatang is one of our must-eats whenever we return to Seoul, and while it's usually made with pork spine meat (or pork ribs), I was wondering, why not render a version with chicken instead? It's a far easier protein to find here in Singapore, and more delicate in flavour than a pork-based stew.
Ingredients (feeds 4-6):
8 chicken thighs
2L chicken stock
40 perilla leaves
3 large potatoes, cut into cubes
2 large enoki packets
4 cups brown shimeiji (or shitake, whichever you fancy really)
Seasoning (or yangnyeom):
7 tbsp deonjang
6 tbsp gochujang
7 tbsp minced garlic
1 tbsp grated ginger
1 tsp ground black pepper
2 tbsp anchovy sauce (myeolchi aekjeot)
2.5 tbsp guk kanjang
9 tbsp ground perilla powder
5 tbsp cooking sake
5 tbsp mirin
4 tbsp gochugaru (ground red pepper powder)
1 tbsp canola oil
1 tbsp sesame oil
Directions:
1) Fry garlic and ginger in pre-heated canola and sesame oil mixture, on medium heat until toasty, about 40 seconds.
2) Add the rest of the seasoning (or yangnyeom), fry on medium heat for about 2 minutes until dry and toasty.
3) The yangnyeom should look like this. It's a little like frying rempah in Malay/Peranakan cooking.
4) Turn the heat up to high, add chicken stock and mushrooms, about 5 minutes.
5) Add chicken, bring to a boil, and lower to a simmer for 40 minutes or as tender as you'd like.
6) 7 minutes before serving, add potatoes to cook through.
7) Just before serving, add perilla leaves to wilt.
8) Serve piping hot!
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