A refined Pyongyang specialty of steamed rice served in a clear, fragrant chicken broth with shredded chicken, egg garnish, and delicate vegetables, embodying the elegance of northern Korean cuisine.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic bowl
Garnishes: egg strips, green onion, sesame oil
Accompaniments: kimchi, pickled radish
Instructions
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1
Poach chicken breast in simmering broth for 20 minutes until cooked through. Remove and shred finely.
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2
Strain broth through fine mesh to achieve clarity. Return to pot and season with soy sauce, garlic, salt, and pepper.
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3
Make a thin egg sheet by cooking beaten egg in an oiled pan. Slice into thin strips.
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4
Add sliced mushrooms and zucchini to the broth, simmer for 3 minutes.
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5
Place steamed rice in serving bowls. Ladle hot broth and vegetables over the rice.
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6
Top with shredded chicken and egg strips. Garnish with green onion and drizzle sesame oil.
Did You Know?
Onban was historically considered the most refined way to eat rice in Pyongyang, served at important gatherings where the clarity of the broth demonstrated the cook's skill.
Chef's Notes
Equipment Tips
- large pot
- ladle
- fine mesh strainer
Garnishing
egg strips, green onion, sesame oil
Accompaniments
kimchi, pickled radish
The Story Behind 평양온반
Pyongyang onban is a classic dish from the northern Korean culinary tradition, tracing back to the Joseon Dynasty. The emphasis on a crystal-clear broth and delicate toppings reflects the refined sensibilities of Pyongyang cuisine, which historically favored subtle flavors over intense spice. It remains a quintessential example of northern Korean culinary elegance.
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