Pyeongyang Onban is a traditional North Korean dish hailing from Pyeongyang and the Pyeongan Province. Known for its hearty and comforting nature, this dish combines rice, shredded chicken, mung bean sprouts, mushrooms, and a distinct mung bean pancake, all enveloped in a warm and flavorful chicken broth. It's a perfect indulgence for chilly days and an exquisite celebration of Korean culinary traditions.
Ingredients
🍚 4 bowls cooked rice
🍗 1 kg whole chicken
🍄 4-5 dried shiitake mushrooms
🌰 20 g dried oyster mushrooms or dried Neungi mushrooms
🥚 1 egg
🌱 200 g mung bean sprouts
🧅 1 stalk green onion
🌶️ Small amount shredded red pepper Sil-gochu
🌿 ½ cup mung beans
💧 70 ml water for mung beans
🛢️ 2 tablespoons cooking oil or pork lard
For Chicken Broth:
💧 3 liters water
🧄 5-6 cloves garlic
🧅 1 large green onion stalk
🥄 ½ tablespoon Gukganjang Korean soy sauce for soup
🧂 1 teaspoon salt
🌶️ Pinch of black pepper
For Seasoning Mung Bean Sprouts:
🧂 ½ teaspoon salt
🥄 1 teaspoon sesame oil
🌾 ½ teaspoon toasted sesame seeds
For Seasoning Shredded Chicken:
🥄 1 teaspoon Gukganjang
🧂 1 teaspoon salt
🥄 ⅔ tablespoon minced green onion
🥄 ⅓ tablespoon minced garlic
🥄 1 tablespoon sesame oil
🌶️ Pinch of black pepper
For Seasoning Mushrooms:
🥄 ⅔ tablespoon Gukganjang
🌿 2 teaspoons minced green onion
🥄 1 teaspoon minced garlic
🥄 1 teaspoon sesame oil
For Mung Bean Pancake Nokdujijim:
🧂 2-3 pinches salt for the batter
For Yangnyeom Ganjang Dipping Sauce:
🥄 1 tablespoon soy sauce
🥄 ½ tablespoon Gukganjang
🌿 2 tablespoons coarsely chopped green onion
🥄 1 teaspoon minced garlic
🌶️ ½ tablespoon red pepper powder
🌾 1 teaspoon toasted sesame seeds
🥄 1 tablespoon sesame oil
Instructions
1- Prepare Chicken Broth:
- Clean the chicken by removing excess fat and impurities.
- Place it in a large pot with 3 liters of cold water, garlic, and green onion.
- Bring to a boil, then simmer until the chicken is tender. Skim off fat to maintain a clear broth.
2- Prepare Mushrooms:
- Tear oyster mushrooms into pieces and rehydrate shiitake mushrooms.
- Mix mushroom seasoning ingredients and use ⅔ for shiitake and ⅓ for oyster mushrooms.
3- Make Egg Jidan:
- Beat the egg with a pinch of salt and strain it.
- Cook a thin egg sheet in a non-stick pan, slice into strips.
4- Blanch Mung Bean Sprouts:
- Boil salted water, add sprouts until the water reboils, then immediately cool under cold water.
5- Prepare Mung Bean Pancake:
- Soak mung beans for 4-5 hours, then blend with water and salt.
- Fry small pancakes in oil until golden.
6- Shred and Season Chicken:
- Cool the chicken, shred meat, and season with specified seasonings.
7- Sauté Mushrooms:
- Stir-fry both types of seasoned mushrooms separately until cooked.
8- Season Mung Bean Sprouts:
- Mix sprouts with salt, sesame oil, and seeds just before serving.
9- Prepare Yangnyeom Ganjang:
- Combine all dipping sauce ingredients in a bowl.
10- Assemble and Serve:
- In a Yugi-style brass bowl, place rice, add chicken, mushrooms, bean sprouts, and pancake on top.
- Decorate with egg jidan, green onion, and red pepper.
- Ladle hot broth over everything, serve with Yangnyeom Ganjang.
Prep Time: 5 hours (including soaking time)
Cook Time: 1.5 hours
Total Time: 6.5 hours
Servings: 4
Calories: Not specified
Protein, Fats, Carbohydrates: Not specified
Equipment:
- Large stainless steel pot
- Chef’s knife and cutting board
- Blender for mung beans
- Non-stick frying pans
- Mixing bowls, tongs, strainers
- Yugi-style brass bowls for serving
Cooking Tips:
- Strain egg mixture for a smooth garnish.
- Anticipate around 40 minutes of active prep in addition to soaking and cooking.
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