🍗I tried making dakbokkeumtang in a fusion, stew-style version. I made the broth lighter and more plentiful, using a rich chicken stock. It wasn’t very spicy, but it had enough umami and mild heat that you could enjoy it on its own even without rice. It turned out really good—good enough that I’d definitely make it again! 🍲🍗
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Fusion style, huh! Is it mild enough for someone who can’t handle very spicy food?