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[Chicken Kalguksu]

– Main ingredients
Chicken breast (200g), clams (1½ cups), tangerine peel (20g), zucchini (160g), green chili pepper (10g), green onion (45g), kalguksu noodles (400g), carrots (50g)

– Seasoning sauce ingredients
Red pepper powder (3T), soy sauce (2T), soup soy sauce (2T), tuna liquid (2T), salt (½t), cheongju (2T), pepper powder (a little), minced garlic (2T), mustard (½T), tangerine juice (⅓ cup),

1. Mix red pepper powder (3T), soy sauce (2T), soup soy sauce (2T), tuna liquid (2T), salt (½t), cheongju (2T), pepper powder (a little), minced garlic (2T), mustard (½T), tangerine juice (⅓ cup) to make the seasoning sauce. 2. Cut chicken breast (200g) into large pieces.
3. Blanch clams (1½ cups) in boiling water.
4. Add chicken breast and tangerine peel (20g) to the clam water and boil for about 7 minutes.
5. Tear chicken breast into pieces and mix with seasoning sauce (4T).
6. Cut zucchini (160g) into thick strips and chop green pepper (10g) and green onion (45g) into similar sizes.
7. Boil chicken breast and remaining seasoning sauce in chicken broth (9 cups).
8. Rinse kalguksu noodles (400g) in cold water and boil in broth for about 3 minutes.
9. Add zucchini, carrot (50g), green pepper, and green onion and boil for another 3 minutes. 10. Add clams and boil briefly, then place in a bowl.

[Seasoned Golbaengi]

– Main ingredients
Golbaengi (400g), chamnamul (100g), onion (75g), boiled noodles (50g)

– Seasoning ingredients
Red pepper powder (2T), brewed soy sauce (2T), vinegar (2T), lemon juice (1T), sugar (2T), cheongju (1T), sesame oil (1T), sesame seeds (1T), corn syrup (2T), gochujang (1T),

1. Mix red pepper powder (2T), brewed soy sauce (2T), vinegar (2T), lemon juice (1T), sugar (2T), cheongju (1T), sesame oil (1T), sesame seeds (1T), corn syrup (2T), gochujang (1T) to make the seasoning. 2. Cut the golbaengi (400g) into 3 equal parts and cut the chamnamul (100g) into bite-size pieces.
3. Mix the golbaengi, onion (75g), and chamnamul with the seasoning.
4. Put the boiled noodles (50g) and the golbaengi on a plate.

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[닭칼국수]

– 주재료
닭가슴살(200g), 바지락(1½컵), 귤껍질(20g), 애호박(160g), 청양고추(10g), 대파(45g), 칼국수면(400g), 당근(50g)

– 양념장 재료
고춧가루(3T), 진간장(2T), 국간장(2T), 참치액(2T), 소금(½t), 청주(2T), 후춧가루(약간), 다진 마늘(2T), 겨자(½T), 귤즙(⅓컵),

1. 고춧가루(3T), 진간장(2T), 국간장(2T), 참치액(2T), 소금(½t), 청주(2T), 후춧가루(약간), 다진 마늘(2T), 겨자(½T), 귤즙(⅓컵)을 섞어 양념장을 만든다.
2. 닭가슴살(200g)은 결대로 큼직하게 썬다.
3. 끓는 물에 바지락(1½컵)을 넣어 데친다.
4. 바지락 데친 물에 닭가슴살, 귤껍질(20g)을 넣어 7분 정도 끓인다.
5. 닭가슴살은 결대로 찢은 뒤 양념장(4T)을 넣어 버무린다.
6. 애호박(160g)은 굵게 채 썰고 청양고추(10g), 대파(45g)는 어슷 썬다.
7. 닭 육수(9컵)에 닭가슴살, 남은 양념장을 넣어 끓인다.
8. 칼국수면(400g)은 찬물에 헹군 뒤 국물에 넣어 3분 정도 끓인다.
9. 애호박, 당근(50g), 청양고추, 대파를 넣어 3분 정도 더 끓인다.
10. 바지락을 넣어 한소끔 끓인 뒤 그릇에 담는다.

[골뱅이 무침]

– 주재료
골뱅이(400g), 참나물(100g), 양파(75g), 삶은 소면(50g)

– 양념장 재료
고춧가루(2T), 양조간장(2T), 식초(2T), 레몬즙(1T), 설탕(2T), 청주(1T), 참기름(1T), 통깨(1T), 물엿(2T), 고추장(1T),

1. 고춧가루(2T), 양조간장(2T), 식초(2T), 레몬즙(1T), 설탕(2T), 청주(1T), 참기름(1T), 통깨(1T), 물엿(2T), 고추장(1T)을 섞어 양념을 만든다.
2. 골뱅이(400g)는 결대로 3등분하고 참나물(100g)은 먹기 좋은 길이로 썬다.
3. 양념에 골뱅이, 양파(75g), 참나물을 넣어 버무린다.
4. 접시에 삶은 소면(50g), 골뱅이를 담는다.

 

한국요리
KOREAN FOODS

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