Difference between revisions of "Dak Koki Muchim"
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* 1 dash freshly-ground [[black pepper]] | * 1 dash freshly-ground [[black pepper]] | ||
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# Steam [[chicken]] wings about 10 minutes or until cooked. | # Steam [[chicken]] wings about 10 minutes or until cooked. | ||
# Cool, then with your fingers tear into thin strips. | # Cool, then with your fingers tear into thin strips. | ||
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# Don't let this dish sit too long before serving, or it gets soggy. | # Don't let this dish sit too long before serving, or it gets soggy. | ||
| − | [[Category: | + | [[Category:Meat Recipes]] |
| − | [[Category:North Korean | + | [[Category:Korean cuisine]] |
| + | [[Category:North Korean cuisine]] | ||
| + | [[Category:Salad Recipes]] | ||
[[Category:Sesame seed Recipes]] | [[Category:Sesame seed Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
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[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
[[Category:Chicken wing Recipes]] | [[Category:Chicken wing Recipes]] | ||
| + | [[Category:Poultry Recipes]] | ||
Latest revision as of 13:13, 15 July 2012
File:Chicken-Salad.jpg
Dak Koki Muchim
Ingredients
- 1 lb chicken wings
- 10 green onions
Seasoning mixture
- 3⅓ tbsp soy sauce
- 2 tbsp minced green onion
- 1 tbsp minced garlic
- ½ tbsp minced fresh ginger
- 1 dried red pepper shredded
- 1 tbsp prepared sesame seeds
- 2 tbsp sesame seed
- 1 dash freshly-ground black pepper
Procedures
- Steam chicken wings about 10 minutes or until cooked.
- Cool, then with your fingers tear into thin strips.
- Wash green onions and cut into 2-inch strips.
- Combine chicken, green onions and seasoning mixture.
- Serve immediately.
- This recipe yields 4 servings.
- Don't let this dish sit too long before serving, or it gets soggy.
