Making North Korean Style Steamed Chicken

Making North Korean Style Steamed Chicken

North Korean style steamed chicken, as the name suggests, originated from the Pyongan and Hamgyong provinces. This local delicacy settled in the South following the Korean War when refugees moved to areas like Jangchung-dong and Yaksu-dong in Seoul. They kept their culinary traditions alive, specifically the method of steaming chicken with chives and dipping it in a special sauce.

Unlike the South Korean style ‘Baeksuk,’ which is stuffed with glutinous rice, ginseng, chestnuts, and jujubes, the North Korean style focuses on steaming the chicken with a generous amount of chives or green onions on top. It is more about the ‘wrap’ concept—enjoying the clean, light taste of the meat wrapped in fragrant chives.

​Ingredients

​Main: 1 Whole chicken (approx. 1kg)

​Aromatics: Green onion, Onion, Garlic

​To Remove Gaminess: 1/2 cup of Cooking wine, 1 Oriental herbal tea bag

​Garnish: Chives

​Pickled Vegetables (Jangajji):

​Ingredients: 2 Cheongyang chili peppers, 1 Green onion, 1/2 Onion

​Sauce: 3 tbsp Soy sauce, 3 tbsp Vinegar, 2 tbsp Sugar

​Seasoning Oil (Yujang) Ratio: Sesame oil 1 : Soy sauce 1

​Dipping Sauce Ratio: Red chili flakes 3 : Soy sauce 2 : Vinegar 1 : Hot mustard 2 : Minced garlic 2

​Chicken Porridge: Scorched rice (Nurungji)

Any cooking wine with a mild aroma will work for boiling the chicken. Boil the chicken for 20–40 minutes, then steam it for another 10–20 minutes while brushing it with the seasoning oil (Yujang). If this process feels too tedious, simply boiling it is also fine, as the dipping sauce has a very strong and delicious flavor. Feel free to adjust the ratios of the sauce and oil to suit your personal taste!

submitted by /u/Joe_WYK
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