Chicken Broth (Korean Style)
Chicken broth is used in many soups and braised dishes in Korean cooking. You can use canned chicken broth instead although it's always better to make it from scratch.
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|1||Chicken (whole) 닭|
|1||Onion (Medium) 양파|
|3||Green Onion 파|
|7 clove(s)||Garlic Clove (whole) 통마늘|
|15 cups||Water 물|
|1 oz||Ginger Root 생강 (optional)|
How to store
If the broth will be used within a day or two, store in a sealed bottle and refrigerate it.
For longer term storage, pour the broth into a freeze safe container or bag and freeze it. It should last a few months. The best way to thaw it is to put it in the refrigerator overnight. You can defrost in the microwave a bit then boil again in a pot or leave the container in hot water for a while. However, leaving it out all day in room temperature is not a good idea since it can be spoiled.
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Ingredient amounts in the recipe instructions are for the default serving size.
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Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare ingredients
Wash a whole chicken thoroughly. Peel and wash 1 onion, 3 green onions, 1 ginger root (optional), 7 cloves of garlic. Cut the vegetables into big chunks.
Peel and cut
Add at least 15 cups of water. Boil with a lid for 45 minutes on medium heat. Skim off any foam on top.
Boil with lid
Med Heat 45 min
Skim off foam
Strain the broth through a strainer or cheesecloth.
4. Cook or store
It’s ready to use for cooking. If not using right away, store in a sealed bottle and refrigerate it or freeze it in a freeze safe container for a long term storage.