Cold Chicken Soup with Four-color Konjac
μ΄κ³νκ³Ό μ¬μκ³€μ½
Cold Chicken Soup with Four-color Konjac is a traditional Korean Side Dishes dish featuring Chicken, Siberian Ginseng, Green Onion (Scallion), Kelp (Dashima). Difficulty: Hard. Ready in about 40 minutes.
π₯ Watch Cooking Videos
βΆSearch βCold Chicken Soup with Four-color Konjacβ on YouTubeFind cooking videos, tutorials, and tipsβπ₯ Ingredients
π Step-by-Step Instructions
Clean the chicken thoroughly and cut into parts.
In a pot, add Siberian ginseng, green onion, kelp, garlic, and dried shrimp. Simmer gently, then add the chicken and boil for about 20 minutes. Remove and shred the meat.
Julienne the onion and cucumber, then pickle with vinegar, sugar, and salt.
Mix mustard powder with warm (30Β°C) water, stir evenly, and let ferment. Add sugar, vinegar, and salt to make mustard sauce.
Arrange the white konjac, beet-konjac, gardenia-konjac, and julienned kelp on a plate.
Place the pickled onion, cucumber, and shredded chicken on the side. Top with mustard sauce just before serving.
