Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb chicken parts
- 8 cup water or chicken broth
- 2 tsp salt or to taste
- 3 tbl Chili Powder or to taste
- 3 tbl Soy Sauce
- 1 tbl Korean Sesame Oil
- 1 lb noodles
- 2 x scallions processed to a paste
- 4 x garlic cloves crushed to a paste
Directions
Cook the chicken in water or broth and salt until tender, about 45 minutes. Remove the chicken and reserve the broth. Shred the meat by hand; discard skin and bones.
Mix the shreds with the chili powder, soy sauce and sesame oil. Mix well so that the chicken develops a red color.
Bring the reserved broth to a boil, add the noodles, scallion paste and garlic paste and cook until the noodles are al dente, about 5 minutes.
Pour the broth and noodles into a large serving bowl or individual bowls. Add the seasoned chicken to the center of the bowl but do not stir.
Category:North Korean Recipes
Category:North Korean Soups