Chicken Breast Banchan
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3 Chicken Breast Banchan Recipes

We will boil chicken breast. And toss it with Korean spices. 3 different styles!
Course: Easy
Servings: 2 people

Ingredients

Chicken Breast Cabbage Stir-Fry

  • Chicken breast - 1 
  • Cabbage - 300 grams or about 3 fistfuls
  • Chili Peppers - 2 Use a red and green pepper
  • Green onion - 1 stalk fore-arm length

Stir-fry Sauce

  • Soy sauce - 1 Tablespoon
  • Fish sauce - 1 Tablespoon
  • Honey - 1 Tablespoon
  • Mirim - 1 Tablespoon
  • Minced garlic - 1 Tablespoon

Shredded Chicken Muchim

  • Chicken breast - 2 
  • Spring onion or green onion - 1 stalk (forearm piece)
  • Oyster mushrooms - 2 bundles each the size of your palm

Seasoning Sauce

  • Korean red chili flakes Gochugaru - 2 Tablespoons
  • Minced garlic - 1 Tablespoon
  • Honey - 1 Tablespoon
  • Soy sauce - 2 Tablespoons
  • Sesame oil - 1 Tablespoon
  • Sesame seeds - 1 Tablespoon
  • Black pepper - few shakes

Korean Chicken & Chives Salad

  • Chicken breast - 1 or use 1 can
  • Asian chives - 12 stalks
  • Red bell pepper - 1/4 a whole
  • Cucumber - 1/2 a whole 
  • Onion - 1/2 a whole
  • Carrot - 3 inches or length of pointer finger

Hot Mustard-Honey Sauce

  • Minced garlic - 1 Tablespoon
  • Sugar - 2 Tablespoons
  • Honey - 3 Tablespoons
  • Soy Sauce - 1 Tablespoon
  • Vinegar - 3 Tablespoons
  • Hot Mustard - 1 Tablespoon
  • Lemon juice - 1 Tablespoon or use half a lemon

Instructions

Chicken Breast Cabbage Stir-Fry

  • Put chicken breast in a pot. Pour-in enough water to cover the chicken breast. Bring pot up to a boil. Once boiling, reduce the heat to a medium-low. Let chicken breast gently simmer for 15 minutes. 
  • Roughly chop the cabbage and measure 3 fistfuls. Thinly slice green and red chili peppers. Finally, slice-up the green onions. 
  • Take out a small mixing bowl and mix-in all of the listed ingredients under 'Stir-fry Sauce'
  • After 15 minutes, take out the boiled chicken breast. Use two forks to shred them apart. 
  • Place oil into a frying pan. Place it on a medium-high heat. When it gets hot, place cabbage and chicken pieces in. Stir-fry until you see the cabbage pieces turn slightly translucent. Then add in the Stir-fry Sauce. Stir around for 30 seconds. Add in the chili peppers. Stir-around for 15-30 more seconds. 
  • Garnish with sesame seeds and green onions. Serve with a bowl of rice. Bon Appetit. 

Shredded Chicken Muchim

  • Put 2 chicken breasts in a pot. Pour-in enough water to cover the chicken breasts. Bring pot up to a boil. Once boiling, reduce the heat to a medium-low. Let chicken breasts gently simmer for 15 minutes. 
  • Slice onion into very thin slices. (The thinner the better!) Then place the onion slices in a bowl of cold water. Soak in the water for 15 minutes to reduce the sharp flavor.
  • Cut stem off the oyster mushrooms. Use your hands and break each piece off each other. Then rinse under cold water. Bring a small pot of water up to boil. Season the water with few shakes of salt. Then boil the mushrooms for 15 seconds. Drain the mushrooms and cool-down under cold water. Then use your hands and squeeze the water out of the blanched mushrooms. Set aside. 
  • Finely dice the spring onion stalk.
  • After 15 minutes, take out the chicken breast pieces and shred with two forks. Note: If you see pink, place back in boiling water for 5 more minutes. 
  • Take out a large mixing bowl. Add-in the shredded chicken, oyster mushrooms and thinly sliced onions. Then add-in all of the listed ingredients under 'Seasoning Sauce'. Give a thorough mix.
  • Serve with a bowl of hot rice. Bon Appetit!

Korean Chicken & Chives Salad

  • Cut asian chives, bell peppers, cucumber, carrot and onion into small bite-size pieces. (Reference video)
  • Take out a large mixing bowl. Add in all of the chopped vegetables. Open a can of chicken breast. Empty out the oil. Then add in the shredded chicken breast. (Or boil and shred a chicken breast and add in)
  • Take out a smaller mixing bowl. Add in all of the listed ingredients under 'Hot Mustard - Honey Sauce'. Give a thorough mix. 
  • Toss the salad in the Sauce. Plate and enjoy. Eat with or without rice. Bon Appetit!

Notes

  • You can find "Hot Mustard Paste" at most Asian marts. It's called 연겨자 in Korean (yeon-gyo-ja). If you don't have an Asian mart nearby, you can make it at home with dry mustard powder. 
  • Make sure to soak the freshly cut onion slices in cold water before adding to the muchim recipe. 
  • Feel free to use chicken thighs if you like dark meat. Even more juicier!
  • See video below for more details