Three Chicken Recipes Proposed by Ki Eun-se for Boknal

To beat the sweltering summer heat, actress Ki Eun-se has unveiled her own collection of nourishing recipes. In a recent video, Ki emphasized the importance of consuming restorative foods during these intense heatwaves and checked in on her viewers to see how they are coping with the weather. Featuring chicken as the main ingredient, she presented three hearty menus—Nurungji Samgyetang (scorched rice ginseng chicken soup), North Korean-style Braised Chicken, and Dak-hanmari (whole chicken soup)—offering simple, easy-to-follow recipes that can be enjoyed at home.

Nurungji Samgyetang made in a rice cooker and heartfelt North Korean-style Braised Chicken

First, the Nurungji Samgyetang, designed for two servings, is characterized by its simplified cooking process using a rice cooker. To begin, clean the chicken thoroughly under running water. The glutinous rice should be washed and soaked for 30 minutes. After prepping various vegetables such as green onions, onions, garlic, and carrots, place the soaked glutinous rice and carrots at the bottom of the rice cooker. Layer the prepared vegetables on top, add 500ml of water along with powdered broth, and set the rice cooker to high-pressure steaming mode for 80 minutes to complete this convenient dish.

Next, the North Korean-style Braised Chicken, which serves four, relies on a key seasoning maturation process and step-by-step cooking. The sauce is made by mixing 3 tablespoons of brewed soy sauce, 3 tablespoons of red chili powder, 3 tablespoons of allulose, 1 tablespoon of hot mustard, and 2 tablespoons of vinegar. She added a tip that while minced garlic can be added to taste, it is even better if left to mature in the refrigerator for a short time. Before the main cooking begins, coat the chicken legs evenly with 1 tablespoon of brewed soy sauce and 3 tablespoons of sesame oil, then let them marinate in the refrigerator for about 30 minutes. For the vegetables, finely chop carrots and zucchini. Place water in a steamer, add a swirl of cooking wine, place the chicken inside, and steam for the first round for 30 minutes. Afterward, coat the chicken with the sauce once more and steam for another 10 minutes. Finally, top it with chives and cook for an additional 2 minutes to complete the deeply flavored braised chicken.

Dak-hanmari for six, offering diverse flavors

The final dish introduced is Dak-hanmari, which serves six and allows for seasoning adjustments based on personal preference. The base for the sauce consists of 1/2 cup of soy sauce, 5 tablespoons of red chili powder, and 1/4 cup of vinegar, with allulose and minced garlic added to taste. Ki recommended pairing the finished sauce with hot mustard and chives for the best flavor combination.

She emphasized hygiene during the chicken preparation process. After washing the chicken thoroughly, it should be blanched once and then rinsed again with clean water. When cooking, boil the chicken in clean water along with whole garlic, green onions, whole peppercorns, and potatoes. Season the dish using 2 tablespoons of chicken powder, though salt and pepper can be used as substitutes if chicken powder is unavailable. Once the chicken and potatoes are cooked to perfection, serve them with the prepared sauce. These three recipes provide detailed instructions so that anyone can prepare hearty, restorative meals at home during the hot summer months.