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.
Ingredients
2 cups cooked short-grain rice
300g chicken breast
1L chicken broth
1 egg, beaten
1 small zucchini, julienned
4 shiitake mushrooms, sliced
2 green onions, sliced
2 cloves garlic, minced
1 tbsp soy sauce
Salt and pepper
1 tsp sesame oil
Instructions
1Poach chicken breast in simmering broth for 20 minutes until cooked through. Remove and shred finely.
2Strain broth through fine mesh to achieve clarity. Return to pot and season with soy sauce, garlic, salt, and pepper.
3Make a thin egg sheet by cooking beaten egg in an oiled pan. Slice into thin strips.
4Add sliced mushrooms and zucchini to the broth, simmer for 3 minutes.
5Place steamed rice in serving bowls. Ladle hot broth and vegetables over the rice.
6Top 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.