RECIPEKorean style hand roll salad with steamed chicken

Korean style hand roll salad with steamed chicken

Material 2people
Awaodori chicken breast 200g
cabbage 3~4 leaves
green shiso (perilla) 6 leaves
japanese leek 1/3
coriander 1/2 of a bunch
kimchi 50g
sesame oil adequate amount
gochujan (korean red chili paste) adequate amount
sweet red Miso adequate amount
salt 1/3 tsp
sake (japanese rice wine) 1 tbsp
Recipe / How to make
Step1 Season chicken breast, put it in a heatproof dish and cover it with a plastic wrap.
Cook at 500W for 2 minutes in a microwave. Turn the chicken over and cook it for 2 more minutes.
Keep the plastic wrap on while it cools down. Slice into 5mm thick strips.
Step2 Wilt the cabbage in an ample amount of boiling water, drain and put it through cold water.
Cut the white part of the Japanese leek into fine strips.
Step3 Dish up Step1, Step2, Kimchi, and green shiso leaves, with gochujian , sweet red miso, and sesame oil on the side.
Put ingredients such as chicken and kimchi on a cabbage leaf and season it with gochujian and sweet red miso.
Enjoy with some sesame oil if you like.