Q: Can I substitute the year cake in the recipe?
A: Yes, the year cake (rice cake) is optional and can be omitted if unavailable or if you prefer not to include it.
Q: How long should the chicken be marinated?
A: The chicken should be marinated for at least 30 minutes to absorb the flavors of the sauce.
Q: Is it necessary to use cheese and seaweed?
A: Cheese and seaweed are used for additional flavor and garnish. You can omit them according to your taste preference.
Korean Chuncheon Chicken Recipe
Notes
Ingredients:
- Chicken thigh (boneless): 400g
- Round cabbage: about 150g
- Onion (quarter of one)
- Year cake (rice cake): 1 (optional)
- Green onion: 1/2 stalk
- Potato: 1
- Green pepper: 1
- Soy sauce: 2 tablespoons
- White sugar: 2 tablespoons
- Korean chili paste: 2 tablespoons
- Chili powder: 1 tablespoon (optional)
- White pepper powder: a pinch
- Cooking wine: 2 tablespoons
- Sesame oil: 1 tablespoon
- Minced garlic: 3 tablespoons
- Cheese (shredded, optional)
- Seaweed (crushed, for garnish)
- Cut the cabbage and onion into chunks, slice the potato thickly, and cut the green pepper and green onion diagonally.
- Debone and cut the chicken thigh into chunks.
- Mix all the sauce ingredients in a large container.
- Add the chicken chunks to the sauce and mix well. Marinate for 30 minutes.
- After marinating, mix in the vegetables with the chicken.
- Add some oil in a pan, pour in all the ingredients, and spread them evenly.
- Add half a bowl of water, cover, and simmer for 5-10 minutes.
- Add the year cake (if using) and continue to simmer for another 5-10 minutes.
- Make space in the pan, add instant noodles and shredded cheese on top, cover to melt the cheese.
- Garnish with crushed seaweed.
- Serve directly from the pot for an enjoyable meal.
- High in protein from chicken
- Contains carbohydrates from potatoes and year cake
- Rich in vitamins and minerals from vegetables
- Calorie content varies based on ingredients like cheese and optional items
