Sung Si-kyung's Sous Vide Bangbangji

Ingredients needed 🛒2 servings

• 3 pieces chicken breast
• 1 cucumber
• 1 large green onion
• 1 pack enoki mushrooms
• steak seasoning, to taste
• olive oil, to taste
• generous amount cooking oil
• coarse gochugaru, to taste
• spicy gochugaru, to taste
• minced garlic, to taste
• minced ginger, to taste
• generous amount peanut butter
• warm water, to taste
• oyster sauce, to taste
• doubanjiang, to taste
• 1 tablespoon sugar
• lemon juice, to taste
• salt, to taste
• sesame oil, to taste

Recipe 🍳

Cooking tips 💡

• When using a rice cooker, pour in boiling water that has cooled to about 80°C, add the meat, and maintain on the keep-warm mode for tender results.
• When making chili oil, be sure to turn off the heat before adding gochugaru to avoid a burnt taste and to achieve a clean, vibrant red color.
• For the peanut butter sauce, don't season it all at once; first adjust the consistency with water, then gradually add oyster sauce and doubanjiang to suit your taste.

Recommended for 🙋

• ⭐Those who want to enjoy chicken breast at its most tender and delicious, without the usual dryness.
• ⭐Those who want to easily create a sophisticated Sichuan-style Chinese cold dish at home.
• ⭐Those looking for a unique menu for entertaining guests or managing a diet.