The Complete Guide to Authentic Susammaeundalkjjim: A Korean Kitchen Masterclass

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

This guide is based on official MFDS (Ministry of Food and Drug Safety) data, ensuring accurate nutritional information and authentic preparation methods for home cooks. If you’re looking for an authentic Susammaeundalkjjim recipe, Susammaeundalkjjim (Spicy Ginseng Chicken Stew) is a savory and spicy Korean chicken stew, traditionally featuring fresh ginseng and various vegetables braised in a flavorful soy-based sauce. This dish balances heat, earthiness from ginseng, and hearty chicken, a beloved comfort food, especially in colder months. Learn how to prepare this delicious and nutritious meal.

### Nutrition
Based on official MFDS data, a single serving of Susammaeundalkjjim provides:
* **Calories:** 320.6 kcal
* **Carbohydrates:** 31.54 g
* **Protein:** 29.18 g
* **Fat:** 8.18 g
* **Sodium:** 795.73 mg

### A Brief History of Korean Chicken Stews
Korean dakjjim, or braised chicken dishes, have a long history. The addition of fresh ginseng (susam) elevates this stew, imbuing it with traditional medicinal properties. Ginseng has been revered for centuries for its health benefits, making Susammaeundalkjjim a dish nourishing body and soul, often prepared to boost vitality. This mix of spicy flavors and healthful ingredients reflects the Korean culinary philosophy of ‘yakseon,’ or food as medicine.

### Ingredients
**For the Stew:**
* Chopped Chicken: 170g (90g meat, boneless thighs recommended)
* Fresh Ginseng (Susam): 25g (dried slices can substitute, use less)
* Dried Shiitake Mushrooms: 8g (rehydrate in 150g warm water; reserve liquid)
* Potato: 20g, peeled and chunked
* Onion: 25g, coarsely chopped
* Carrot: 10g, sliced
* Dried Cheongyang Chili Pepper: 2.5g (adjust spice to taste)
* Dried Glass Noodles (Dangmyeon): 5g (soak until pliable)
* Green Onion (Dae-pa): 10g, roughly chopped
* Minced Garlic: 4g

**For the Sauce:**
* Soy Sauce (Ganjang): 10g
* Yellow Sugar (Hwangseoltang): 8g (brown sugar substitute)
* Oligosaccharide (Oligodang): 9g (corn syrup or honey)
* Dark Soy Sauce (Noduyu): 1g (for color, optional)
* Black Pepper (Huchu): 0.25g

### Expert Cooking Tips
* **Blanch the Chicken:** For a cleaner, less gamey flavor, briefly blanch chopped chicken in boiling water for 2-3 minutes before braising. Drain well.
* **Mushroom Water Magic:** Do not discard reserved shiitake mushroom water! It’s packed with umami and crucial for deeper flavor.
* **Soak Noodles Properly:** Ensure glass noodles are thoroughly soaked until soft and translucent. This prevents them from absorbing too much liquid and becoming overly chewy.

### Step-by-Step Susammaeundalkjjim Recipe
Learn how to make Susammaeundalkjjim with these precise steps.

1. **Prepare Ingredients:** Soak dried shiitake in 150g warm water until soft, slice, reserve water. Soak glass noodles in warm water for 30 min. Prep chicken, potato, onion, carrot, green onion, and mince garlic.
2. **Make the Sauce:** In a bowl, combine soy sauce (10g), yellow sugar (8g), oligosaccharide (9g), dark soy sauce (1g), and black pepper (0.25g). Mix well until sugar dissolves.
3. **Combine & Braise:** In a pot, combine chicken, fresh ginseng, rehydrated shiitake, potato, onion, carrot, minced garlic (4g), dried Cheongyang chili (2.5g). Pour sauce and reserved mushroom water over ingredients.

4. **Cook to Perfection:** Bring to boil over medium-high heat. Reduce to medium-low, cover, simmer 20-25 min until chicken is cooked and vegetables tender. Stir occasionally.
5. **Add Noodles & Finish:** Add soaked glass noodles and green onion (10g). Simmer, uncovered, for 5-7 minutes until noodles absorb sauce and become translucent. Serve hot.

### Frequently Asked Questions
**Q: What is Susammaeundalkjjim?**
A: Susammaeundalkjjim is a traditional Korean spicy chicken stew featuring fresh ginseng, which adds a unique earthy flavor and health benefits to the hearty, savory, spicy broth.

**Q: Can I adjust the spice level?**
A: Yes. To reduce spice, use fewer dried Cheongyang chili peppers or omit them. For more heat, add extra peppers or a pinch of gochugaru (Korean chili powder) during final cooking.

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