মুগ পোলাও

 

Chicken breast sticks with Yangnyeom sauce

 

Ingredients

* Chicken breast…1 piece (approx. 300g)

* Sake…1/2 tablespoon

* Salt…to taste

* Pepper…to taste

* Potato starch…2 tablespoons

* Grated garlic…1/2 teaspoon

* Gochujang…1 tablespoon

* Doubanjiang…1 teaspoon

* Soy sauce…1 teaspoon

* Sugar…1 tablespoon

* Mirin…1 teaspoon

* Vinegar…1 teaspoon

* White sesame seeds…to taste

* Sesame oil…to taste

Preparation

* Combine grated garlic, gochujang, doubanjiang, soy sauce, sugar, mirin, and vinegar.

Instructions

1. Remove the skin from the chicken breast and cut it into sticks. Rub in sake, salt, and pepper.

2. Heat sesame oil in a frying pan and cook the chicken breast coated with potato starch. Once browned, flip it over, cover, and cook over medium-low heat for about 3 minutes.

3. Once the chicken is cooked through, add the combined seasonings and coat the chicken completely, then sprinkle with white sesame seeds.

Spring cabbage and avocado namul

 

[Ingredients for 2 servings]

* Spring cabbage: 2-3 leaves

* Avocado: 1

* Dried sardines: 30g

* Shredded nori seaweed: appropriate amount

<Seasonings>

* Salt: 1/2 teaspoon

* Soy sauce: 1/2 teaspoon

* Sesame oil: 2 teaspoons

* Lemon juice: 1 teaspoon

* Garlic (grated): 1 clove

[Instructions]

1. Cut the spring cabbage into bite-sized pieces, quickly blanch, and squeeze out the excess water. Cut the avocado lengthwise, making a deep cut down to the pit. Twist it in half with both hands to remove the pit, peel, and cut into bite-sized pieces.

2. Combine the <Seasonings> ingredients in a bowl, add (1) and the dried sardines, and mix well while slightly mashing the avocado.

Slightly mashing the avocado helps the flavors blend together.

3. Serve in a bowl and top with shredded nori seaweed.