This North Korean–style steamed chicken recipe kept showing up on my algorithm for a while, so of course—I had to make it.
(I don’t even know if the average North Korean citizen can afford chicken though)
The original recipe uses chicken Maryland, which I’m sure is even more delicious. But I wanted a more macro-friendly version, so I used chicken thigh cutlets instead—still pretty fancy, honestly.
You could eat the chicken on its own, but I decided to make rice to go with it. I cooked the rice using chicken broth and chopped mushrooms, which made it incredibly juicy and flavourful—no MSG needed.
And when you take a spoon of this rice with a piece of chicken, a bit of chives, and the sauce… You’ll be surprised how rich each bite is, even without much fat.
I hope I can visit North Korea someday and try their food in person, but for now, I’ll just make this chicken dish instead.
Hope you enjoy this recipe as well!
North Korean style chicken Rice
Difficulty: Medium8
servings10
minutes1
hour489
kcal45
g48
g12
gIngredients
Chicken
• Chicken thigh fillet 1.6 kg
• Korean soup soy sauce (Joseon ganjang) 40 g
• Sesame oil 20 g
• Water 1 L (for the steamer pot)
• Chives 120 g
• Trim both the top and bottom (Leave the top part for the rice)
• Use the middle part for steaming with the chickenOptional Add-ins for Steaming if you are making rice
• Dried shiitake mushrooms 50 g (for the bottom layer, needed to make rice)
• Enoki mushrooms 250 g
• Spring onion 150 g (used for top and bottom layers)Sauce for Chicken (8 Servings)
• Soy sauce 50 g
• Mild mustard (yellow or Korean mustard) 10 g
• Allulose 40 g
• Vinegar 25 g
• Garlic 25 g, minced
• Korean chili flakes (gochugaru) 15 g
Mix everything well and set aside.Rice
• Uncooked raw rice 400 g, washed
• Chicken broth 300 g (From the steaming pot)
• Water, total liquid 500 g
• Dried shiitake mushrooms, finely chopped
• Enoki mushrooms, finely chopped
• Chopped chives (you can use top part from earlier, Finely chop the trimmed tops to mix into the rice later)
Directions
- Mix sesame oil and soy sauce, then brush the mixture evenly over the chicken.
- Layer the ingredients in the steamer in this order: Spring onion → dried shiitake mushrooms → chicken (brushed with sauce) → enoki mushrooms → chicken (brush again) → spring onion
- Bring the steamer to a boil.
- After 10 minutes, remove the spring onion, flip the chicken pieces, and brush with the soy sauce mixture once more.
- Lower the heat to medium and steam for another 10 minutes.
- Remove the shiitake and enoki mushrooms and set aside. Brush the chicken one last time, add long-cut chives (middle part only) on top, and steam on low heat for 5 minutes.
- Turn off the heat but keep the lid on for another 10 minutes.
- Prepare the dipping sauce.
- Divide into serving sizes and enjoy!
- Rice Porridge Recipe
- Finely chop the steamed shiitake and enoki mushrooms.
- Add the rice, water, chicken broth and chopped shiitake mushroom collected from the steamer into a pot and bring to a boil.
- Cook on high heat for 3 minutes, then stir well.
- Reduce to medium heat and add chopped enoki mushroom. Cook for 10 minutes, stirring occasionally to prevent the rice from sticking or burning.
- Lower to low heat and cook for another 10 minutes, continuing to stir.
- Turn off the heat, add the chives, and mix well.
- Cover and let rest for 10 minutes before serving.
Recipe Video
Notes
- You can use any type of soy sauce, however the saltiness can vary!