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Korean Chuncheon Chicken Recipe

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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)
Instructions:
  1. Cut the cabbage and onion into chunks, slice the potato thickly, and cut the green pepper and green onion diagonally.
  2. Debone and cut the chicken thigh into chunks.
  3. Mix all the sauce ingredients in a large container.
  4. Add the chicken chunks to the sauce and mix well. Marinate for 30 minutes.
  5. After marinating, mix in the vegetables with the chicken.
  6. Add some oil in a pan, pour in all the ingredients, and spread them evenly.
  7. Add half a bowl of water, cover, and simmer for 5-10 minutes.
  8. Add the year cake (if using) and continue to simmer for another 5-10 minutes.
  9. Make space in the pan, add instant noodles and shredded cheese on top, cover to melt the cheese.
  10. Garnish with crushed seaweed.
  11. Serve directly from the pot for an enjoyable meal.
Nutrition:
  • 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