Cheonggukjang Ttook Noodles

Ingredients

주재료 Chicken Thigh Meat 100g, Red Onion 100g, Perilla Leaf 10g, Lemon 25g, Chopped Garlic 10g,Thin Wheat Noodles 100g 양념 Salt 0.5g, Pepper 1g, Cooking Oil 130g, Turmeric Powder 1g, Fine Chili Powder 10g, Soy Sauce 10g, Water 60ml, Cheonggukjang Powder 10g, Seaweed Flakes 4g

Instructions

1. 1

   Remove the fat from the chicken thigh and dry with a paper towel. Cut into 1.5x1.5cm pieces and season with salt (0.1g) and pepper, marinating for 20 minutes.

   
2. 2

   Chop the garlic, and dice the red onion (50g) into 1.5x1.5cm pieces, and julienne the remaining red onion (50g). Wash the perilla leaf thoroughly and store in a damp paper towel, and cut the lemon lengthwise into quarters.

   
3. 3

   Add cooking oil (40g), turmeric powder (0.5g), and fine chili powder to a pan to make chili oil, and stir-fry the seasoned chicken thigh. Once the chicken thigh is cooked, add chopped garlic and diced red onion and stir-fry, then add soy sauce, salt (0.2g), and water and braise.

   
4. 4

   In a separate pan, add cooking oil (90g), turmeric powder (0.5g), salt (0.2g), and julienned red onion (50g), and fry over low heat, then cool.

   
5. 5

   Boil the thin noodles in boiling water for 3 minutes 30 seconds, then rub and wash in cold water. Roll the boiled noodles into a round, plate, and top with the braised chicken thigh, cheonggukjang powder, and seaweed flakes.

   
6. 6

   Julienne the prepared perilla leaf and arrange around the thin noodles with the fried red onion. Top with the prepared lemon slices to finish.