A North Korean-style braised chicken recipe without broth for Malbok, when it's too hot to make soup.

Malbok nourishing dish, simply placed in a steamer without broth

This is a simple North Korean-style braised chicken recipe.

Soy sauce ratio based on 3 whole chicken legs and

Golden ratio for mustard sauce, adding scallions

I even sorted out the timing :)

I'll give it a try~~

I made and ate it last week,

It's really simple, and perfect for this heat.

It's a good match~~

There is absolutely no broth. I put it in a steamer.

Since it is eaten by dipping it in sauce,

Guarding the pot in this heat

There is no need to stand.

It doesn't have the milky white broth taste like Baeksook,

The natural sweetness of the chicken meat remains intact

It's on the milder side. On the other hand, it feels a bit bland.

The sauce fills the entire space.

Tomorrow is the last day of the dog days of summer, so I'm going to do it again.

So, I'm posting a photo from last week in advance.

And I added exactly three more things to the sauce

It's completely different,

I will tell you about that at the end.

🕐 One line for today's order

Trim the chicken → Brush with soy sauce → Steam for 30–40 minutes (reapply every 10 minutes) → Top with scallions and steam for 3–5 minutes → Make the sauce → Slice and plate

That's all. Really.

Ingredients (for 3 servings)

3 whole chicken legs, 400g chicken leg meat

A handful of scallions (can be substituted with chives)

Seasoning for chicken

2 tablespoons of soy sauce

2 tablespoons of sesame oil

Dipping sauce — my version

3 tablespoons of store-bought sesame sauce with mustard

1/2 tablespoon red pepper powder

1 teaspoon of sesame oil

1 teaspoon of sesame salt

Dipping sauce —

(Version made with what you have at home)

2 tablespoons soy sauce, 1 tablespoon red pepper powder

1 tablespoon of vinegar, 1/2 tablespoon of sugar

1/2 tablespoon minced garlic, 1/3 tablespoon prepared mustard

1 tablespoon of water or chicken broth, a little sesame seeds

How to make it

1. Preparing the chicken — This takes the longest.

The inside of the chicken leg is yellow.

Remove the lump of fat, and the one attached to the bone

Scrape off the red part.

Please make three or four cuts on the thicker side.

Because the heat needs to penetrate deep inside.

💡 Tip — This is the method recommended by the Ministry of Food and Drug Safety.

Do not scrub raw chicken under running water.

The splashing of water spreading to surrounding ingredients

It is the number one cause of summer food poisoning.

For Jjimdak dishes, unwashed raw chicken is placed in hot water

It is recommended to prepare it after boiling it once.

Vegetables first, raw chicken last.

Please use separate knives and cutting boards.

It splits here ↓

2. Apply oil and let it marinate

Mix soy sauce and sesame oil in a 3:2 ratio.

Please spread it evenly on the chicken.

Applying it by rubbing it on while wearing plastic gloves

It sticks the best.

This soy sauce creates the color and gloss of this dish.

If you don't do this, it's just braised chicken.

3. Place in a steamer

When the water starts to boil, put the chicken on.

Cover with the lid.

Whole chicken legs: Medium heat 30~40 minutes

Chicken thigh meat (boneless): 20~25 minutes

I steamed whole legs and boneless meat together,

If you add the boneless chicken a little late, or

It fits perfectly if you place it on top.

Standard Check — Thickest with chopsticks

If clear juices come out when you pierce that part

It's fully cooked. If it starts to turn red, wait 5 more minutes.

4. Last 3–5 minutes, add chives

When the chicken is almost fully cooked, add the washed scallions

Place the whole thing on top and cover with the lid.

3 to 5 minutes is enough.

If you leave it any longer, the color will turn yellow and fade.

The scallions retain the juices dripping from the chicken.

Because it is eaten, this plain blanched green onion tastes

It is completely different.

5. Making the sauce — This is the real turning point.

I made the sauce while the chicken was steaming.

I used store-bought sesame sauce with mustard in it.

I happened to find a product with mustard in it, so

I bought it, and it turned out to be a great product.

However, if you just pour it in and use it, it is a bit bland.

Add a little red pepper powder, sesame oil, and sesame salt to this.

This was a stroke of genius.

The unique umami flavor of store-bought sauce, sesame oil, and whole sesame seeds

The scent really comes up when I add that.

If you don't have mustard sauce, the one written above

You can use the version you create yourself.

Soy sauce 2 : Red pepper powder 1 : Vinegar 1 : Sugar 0.5

0.5 parts mustard is the standard.

(Adjust to your taste)

I grabbed a chicken leg and dipped it deep into the sauce.

Along with the sourness, the mustard tickles the tip of the nose

It hits lightly, and then the sweetness covers it belatedly.

Only when you chew does the lean chicken thigh meat taste delicious.

As it splits along the grain, the inside of the mouth

It's the happiness japchae... haha

The sauce is so rich that it looks like the chicken will get covered,

Actually, the more you chew, the more the chicken flavor lingers.

Here is a sprig of chives that soaked up the meat juices.

It is crunchy but not spicy, and has sweet juices.

It is really delicious.

Make sure to add scallions!

I had some time left while it was steaming,

I made a salad with the leftover scallions.

I was also surprised because this was so delicious.

Since the Jjimdak is light, this spicy thing is next to it

If you have it, the balance is just right.

The seasoned scallion recipe has a large quantity, so

I will upload it separately later.

Flavor Formula: Oil Sauce → Medium Heat → Brushing →

Scallions (last) → Finished in the sauce

If you are wondering what to eat on Malbok,

Try this. Instead of boiling

It requires less effort and there is less dishwashing.

Does anyone happen to use chives?

Which is better, scallions or something?

Please let me know in the comments 🙌

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