We were able to lower the sodium content by taking advantage of the savory taste of the cream sauce.
Calories
686kcal
Carbs
69.8g
Protein
28.3g
Fat
32.7g
Sodium
206.4mg
Ingredients
Main
Others
Flour(200g), Mulberry Leaf Powder(10g), Cactus Fruit Powder(10g) Pumpkin Powder(10g), Olive Oil(10g), Chicken(200g), Ginger(5g) Refined Rice Wine (Sake)(10g), Salt(0.5g), Pepper Powder(0.02g), Starch Powder(50g) Egg(50g), Frying Oil(400g) - Sauce : Cream Sauce(30g), Sugar(10g), Bell Pepper(20g) Green Bell Pepper(20g), Perilla Leaf(10g)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- Starch PowderPotato starch is at most supermarkets near the flours. Cornstarch swaps 1:1 for thickening and coating.
Nutrition Facts
Per 100g of main ingredientsChicken
- Rich in vitamin B3 (niacin) (11mg) — supports energy metabolism and skin health
- Rich in protein (23g) — used to build and maintain muscle and body tissue
Egg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Green Bell Pepper
- Rich in vitamin C (60mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Divide the flour into three parts, add mulberry leaf powder, pumpkin powder, and cactus fruit powder respectively with olive oil to knead, and let it age in a plastic bag.
🔍Cut the chicken into small pieces and sprinkle with ginger, rice wine, salt, and pepper to let it age.
🔍Scoop out the flesh of the bell pepper and green bell pepper and dice small, and finely cut the perilla leaf.
🔍Remove each aged flour dough, roll out with a rolling pin, cut into pasta-width noodles, blanch, and plate.
🔍Coat the aged chicken (②) with a batter of starch and egg mixed together and deep-fry twice in 170℃ oil, draining the oil.
🔍Top the pasta noodles (④) with the fried chicken (⑤); boil cream sauce in a pot, add sugar, and once boiling again, add bell pepper, green bell pepper, and perilla leaf (③), boil once more, and top the ganpung pasta to finish.