Chicken Breast Jjajangmyeon Rice Bowl
Chicken Breast Jjajangmyeon Rice Bowl
A Simple Recipe Packed with Chicken Breast! Jjajangmyeon Rice Bowl
A simple solo-meal recipe generously loaded with chicken breast! Enjoy this Jjajangmyeon rice bowl by simply mixing it with warm rice! A delicious recipe from ‘10000recipe’ and ‘All Recipes of the World’.
Main Ingredients- 400g Chicken Breast
- 1 Onion
- 1/4 Carrot
- 2 Sweet Potatoes
- 1 Cheongyang Pepper (Korean chili pepper)
- 1/4 Green Onion
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- A little Cooking Oil
- 4 Cups Water (standard paper cup)
Jjajang Sauce Ingredients- 1 Packet (100g) Commercial Jjajang Powder
- 1 Packet (100g) Commercial Jjajang Powder
Cooking Instructions
Step 1
1. Prepare Vegetables and Sweet Potatoes: Dice the washed onion, carrot, and peeled sweet potatoes into approximately 1.5cm cubes. Finely chop the Cheongyang pepper (removing seeds for less heat if preferred) and slice the green onion diagonally, focusing on the white parts, to add fragrance.
Step 2
2. Blanch Chicken Breast: Bring 4 cups of water to a boil. Add the 400g of chicken breast and 2 Tbsp of cooking wine. Blanch for just 1-2 minutes to remove any gamey odor and ensure tenderness. Rinse the blanched chicken breast under cold water, drain, and cut into bite-sized cubes.
Step 3
3. Sauté Vegetables: Lightly oil a pan and heat over medium-low heat. Add the sliced green onion and onion, and sauté until fragrant, being careful not to burn them. Cook until the onion becomes translucent, which will bring out its natural sweetness.
Step 4
4. Add Ingredients and Simmer: Once the onion is translucent, add the diced carrot, sweet potato, and the blanched chicken breast to the pan. Stir-fry briefly. Pour in 4 cups of water and the packet of jjajang powder. Whisk well to dissolve any clumps. Bring the mixture to a boil over high heat, then reduce to medium-low and let it simmer until the ingredients are cooked through.
Step 5
5. Finish and Serve: Check if the carrots and sweet potatoes are tender. Add the chopped Cheongyang pepper and simmer for another moment before turning off the heat. Serve generously over a bowl of warm rice for a complete and delicious meal!
