Korean Pyongyang Onban (Rice in Clear Chicken Broth)
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Pyongyang once ate this chicken and rice soup for breakfast.
Read more
With no doenjang or gochujang and salt as the only seasoning, any cloudiness in the broth shows up in the taste. The chicken, scallion and garlic are kept at a bare simmer for 45 minutes. Rice goes into the bowl first, then the broth with its shiitake, and the shredded chicken on top.
Ingredients
Instructions
- 1
Do not rinse the 700 g of chicken; wipe away bone fragments and blood clots with paper towels.
Thinly slice 80 g of shiitake and prepare the scallion and 6 garlic cloves.
- 2
Place the chicken, 1600 ml water, green onion, and garlic in a pot and bring to a boil over medium-high heat.
Once foam rises, skim it off carefully to prevent a cloudy broth.
- 3
Lower the heat and simmer gently for 45 minutes.
Keep the liquid barely moving rather than rolling hard, so the chicken flavor deepens while the stock remains clean and clear.
- 4
Lift out the chicken and let it cool just until easy to handle, then shred it along the grain.
Strain the broth to remove the green onion, garlic, and loose bits, then return it to the pot.
- 5
Add the sliced shiitake to the clear broth and simmer over medium heat for 5 minutes.
When the mushrooms soften and perfume the broth, season first with 1 teaspoon salt.
- 6
Divide the 2 cups of rice evenly among bowls.
Pour in the hot broth and shiitake, top with the chicken, and serve immediately.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Beef and Mushroom Rice Bowl
cooked rice, shiitake mushroom
Deulkkae Samgye-guk (Korean Perilla Chicken Soup)
whole chicken pieces, green onion
Dubu Guk (Korean Tofu Soup)
shiitake mushroom, green onion