YOOXICMAN's Pyo-buk-style Steamed Chicken
Fresh chicken aged with buckwheat flour, gently simmered in a broth made from elm tree and pine branches, then steamed and served with scallions and a secret mustard sauce—this unique nourishing dish offers a refreshing twist on traditional comfort food.
Ingredients needed 3 servings
Recipe
Cooking tips
- Over-boiling the chicken causes flavorful components to leach into the broth, making the meat dry and tough. The key is boiling only for 20 minutes over high heat, then steaming for 5 minutes—this gives the chicken breast a texture similar to sous-vide.
- Soaking red pepper powder in a small amount of hot water before mixing helps eliminate raw pepper aroma and prevents the sauce from separating, resulting in a deep, restaurant-quality flavor.
Recommended for
- Those looking to create a distinctive, light, and nourishing dish instead of the usual samgyetang on days when energy recovery is needed, such as summer solstice days.
- People who prefer lean, clean-tasting meat and enjoy the perfect harmony of spicy mustard and green onion sauce.
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