AI-generated imageHome-Style Pyeongyang Onban with Chicken and Mung Bean Pancake (2 servings)
A practical home adaptation of Pyeongyang onban: rice topped with hot chicken broth, mushrooms, glass noodles, and ready-made mung bean pancake. It is not presented as the definitive traditional version.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Keep the raw-chicken board and knife separate. Tear or slice the mushrooms, chop the green onion, and soak the noodles in cold water.
- 02
Bring 1.1 L water, chicken, garlic, and half the onion to a boil. Skim, then simmer until the thickest chicken section reaches at least 74°C/165°F (roughly 20–25 minutes depending on thickness; measure rather than relying on time).
- 03
Remove the cooked chicken with clean tongs, cool briefly, and shred. Do not reuse a dish that held raw chicken.
- 04
Add mushrooms and drained soaked noodles to the broth. Simmer until the noodles soften; season with soup soy sauce and adjust salt.
- 05
Beat the egg and cook it in a lightly oiled pan until fully set on both sides; cut into strips. Heat the ready-cooked pancake thoroughly according to its packaging.
- 06
Divide the rice between two bowls, add shredded chicken, noodles, and mushrooms, and ladle over hot broth.
- 07
Top with egg strips, mung bean pancake, and remaining green onion just before serving; the pancake softens if left in broth.
Helpful source links
Before you cook
Prevent raw-chicken cross-contamination; cook chicken to at least 74°C/165°F. Check packaged pancake allergens. Refrigerate leftovers in shallow containers within 2 hours and reheat to 74°C/165°F.
Allergens: 달걀/egg/卵, 대두(국간장)/soy (soup soy sauce)/大豆, 밀(국간장 및 완제품 표시 확인)/wheat (check soy sauce and prepared pancake)/小麦, 시판 녹두전·가공품 기타 알레르기 성분은 제품 표시 확인/check packaged pancake ingredients/市販品の表示確認
Image & source credits
AI-generated image.
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