Chef Tips: Making Great Dak Bokkeum Tang – Spicy Chicken Stew
Be sure to use a stockpot that is made for making soups. Cooking soup or stew in a vessel that is made for soup or stew is much better than using your expensive stainless steel pots. Stain less steel pots are great for cooking pastas, but not ideal for cooking a soup or a stew.
When you cook a soup or stew you want to cook in a vessel that has an enamel surface. An enamel surface stockpot is ideal for cooking soups and stews. With an enamel stockpot your soup or stew wont leave that stain in a ring around the area at the top of the soup or stew. Or at least you will be able to clean that area without the flavor and odor sticking to the inside. This way your soups and stews won’t taste or smell like the last thing you cooked. Use your stainless steel pots as they were designed, for cooking pasta and boiling water.
To make Dak Bokkeum Tang (Spicy Chicken Stew), start by preparing your ingredients placing them near the stove where you can work each step. Have a big and deep enough pot. Once your assembly line is ready, then follow the instructions.
Serving Size = 2 cups
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