Yeonggyegimchi (Young chicken kimchi) (summer)
[Traditional Foods]
Main Information
| Raw material and recipe | 1 small young chicken, 4 hollowed cucumbers, 2 small bamboo shoots, 2 large spoon oil, 2 heads tongkimchi (whole), 3 pieces shiitake, 3 pieces neutari (oyster mushroom), 3 pieces seogi, 6 mogi (black mushroom), sugar, vinegar, 2 large spoons pine nuts, silgochu (red pepper strips), 2 large spoons red pepper paste |
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| Cooking method | Ingredients 1 small young chicken, 4 hollowed cucumbers, 2 small bamboo shoots, 2 large spoon oil, 2 heads tongkimchi (whole), 3 pieces shiitake, 3 pieces neutari (oyster mushroom), 3 pieces seogi, 6 mogi (black mushroom), sugar (to taste), vinegar (to taste), 2 large spoons pine nuts, some silgochu (red pepper strips), 2 large spoons red pepper paste 1) Butcher a chicken following the instructions for butchering a chicken, thoroughly wash, and fully boil it. 2) Season 1) with tasty red pepper paste, and pour liquid to it. When the flesh softens, tear it off into the size of two joints of a finger. 3) Add tasty red pepper paste to the chicken meat, mix it with various seasonings, and stir-fry. 4) Prepare thin and hollowed cucumbers, and thinly slice them round. 5) Sprinkle 1 small spoon of salt over them. Wrap them with a cloth, and tightly squeeze them. 6) Apply a little oil to a fry-pan, and slightly stir-fry them until the color turns blue. 7) Thinly slice the soft end of bamboo shoots into the shape of golpae (rectangle), wash, and briefly stir-fry them on a fry-pan. 8) Wash mushrooms well, and cut them into the shape of golpae. Add various seasonings to red pepper paste, mix well, and stir-fry. 9) Shake off the filling of tongkimchi (whole) and cut it into a desired size. 10) Mix with various ingredients listed 1)~9), and put it in a bowl. - Mix it with chicken meat, stir-fried cucumbers, mushrooms, and bamboo shoots together, and put them in a bowl. 11) Mix kimchi liquid and chicken broth 1/2 and 1/2, and add a desired amount of vinegar and sugar to taste. 12) Set silgochu (red pepper strips) and pine nuts on the top for a good presentation. [Note] Pan-fried chicken meat and kimchi can be mixed together. Instead of mixing them, however, kimchi, meat, mushrooms, cucumbers, and bamboo shoots can be put in layers. |
Original Text
| Korean literature | Joseoneumsik mandeuneunbeop (Instructions for making Joseon food) (조선음식 만드는 법) 1946 |
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| Image of old literature text |
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| Old literature text | 재료 영게 작은한마리 오이 네개(속없는것) 죽순 작은것두개 기름 두큰사시 통김치 두통 표고 세조각 늦타리 세조각 석이 세조각 목이 여섯개 설탕 맛보아서 초 맛보아서 실백 두큰사시 실고추 조금 고추장 두큰사시 1. 닭을 잡아서(닭잡는법을참고)깨긋이 씻어 흠신 삶아서 맛있는 고추장으로 간을 마추어 국물을 붓고 충분히 무르거든 살만 손가락 두마듸 만큼씩 뜯어서, 2. 맛잇는 고추장을 닭고기에 넣고 갖은 약념들을 해서 잘 섞어서 볶아놓고, 3. 오이를 가늘고 속들지 않는것으로 둥근 그대로 얇게 착착 썰어서 소금 차사시로 하나만 치고 저렷다가 보자로 싸서 꼭 짜가지고 번철에 기름을약깐만 두르고 살작 볶아서 빛이 파랗게 볶아놓고, 4. 죽순은 연한 끝으로만 얇게 골패쪽 모양으로 썰어서 번철 살짝 볶아놓고, 5. 버섯들은 잘 씻어서 골패쪽 모양으로 썰어서 고추장에 갖은 약념을 해서 잘 섞어가지고 볶아놓고, 6. 통김치를 적당히 썰어서 (속을털어내고)이위에 여러가지 재료들과 다 한데 섞어서 그릇에 담아놓고(닭고기 뽂은오이 버섯들 죽순을한데섞어서그릇에담을것) 7. 김치국에 닭삶은 국물을 반반해서 섞고 초와 설탕을 맛보아 알맞게 해서 붓고 실고추와 실백을 위에 모양있게 얹어서 놓느니라. [비고] 닭고기 볶은것과 김치를 한데 섞기도하고 또는 섞지말고 김치와 고기와 버섯들과 오이와 죽순을 다각각 격지격지 담아 놓아도 좋으니라. |
| Korean standard text | Ingredients 1 small young chicken, 4 hollowed cucumbers, 2 small bamboo shoots, 2 large spoon oil, 2 heads tongkimchi (whole), 3 pieces shiitake, 3 pieces neutari (oyster mushroom), 3 pieces seogi, 6 mogi (black mushroom), sugar (to taste) vinegar (to taste), 2 large spoons pine nuts, some silgochu (red pepper strips), 2 large spoons red pepper paste 1. Butcher a chicken following the instructions for butchering a chicken, thoroughly wash, and fully boil it. Season it with tasty red pepper paste, and pour liquid to it. When the flesh softens, tear it off into the size of two joints of a finger. 2. Add tasty red pepper paste to the chicken meat, mix it with various seasonings, and stir-fry. 3. Prepare thin and hollowed cucumbers, thinly slice them round, and sprinkle 1 small spoon of salt over them. Wrap them with a cloth, and tightly squeeze them. Apply a little oil to a fry-pan, and slightly stir-fry them until the color turns blue. 4. Thinly slice the soft end of bamboo shoots into the shape of golpae (rectangle), wash, and briefly stir-fry them on a fry-pan. 5. Wash mushrooms well, and cut them into the shape of golpae. Add various seasonings to red pepper paste, mix well, and stir-fry. 6. Cut tongkimchi (whole) into a desired size (shake off the filling), mix with various ingredients listed above, and put it in a bowl. (Mix it with chicken meat, stir-fried cucumbers, mushrooms, and bamboo shoots together, and put them in a bowl.) 7. Mix kimchi liquid and chicken broth 1/2 and 1/2, and add a desired amount of vinegar and sugar to taste. Set silgochu (red pepper strips) and pine nuts on the top for a good presentation. [Note] Pan-fried chicken meat and kimchi can be mixed together. Instead of mixing them, however, kimchi, meat, mushrooms, cucumbers, and bamboo shoots can be put in layers. |
Analytical Information
| Code of food classification | F-02-09-99-999 |
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| IPC | A23B 7/10, A23L 13/50 |
| Keywords | yeonggyegimchi, young chicken kimchi, yeonggegwajeonji, yeonggegimchi, summer, young chicken, cucumber, bamboo shoot, mushroom, tongkimchi, red pepper paste |
Published Information
| DB Publishing Date | 2016. 12. 31 |
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TKOI
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TKOI:KTKP-KFO-0000252929 |
| DOI | https://doi.org/10.20929/KTKP.KFO.0000252929 |
