1. Garlic, red pepper powder, turmeric powder, Cheonggukjang powder, lemon, etc. were used to increase flavor and reduce sodium and sugar usage. 2. We reduced the amount of sugar used by taking advantage of the sweet taste and crispy texture of onions.
Calories
485kcal
Carbs
73.9g
Protein
28.8g
Fat
8.3g
Sodium
573.7mg
Ingredients
Main
Others
Main Ingredients Chicken Thigh Meat 100g, Red Onion 100g, Perilla Leaf 10g, Lemon 25g, Chopped Garlic 10g,Thin Wheat Noodles 100g Seasoning 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
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.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsChicken Thigh Meat
- 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
Red Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Lemon
- Rich in vitamin C (52mg) — acts as an antioxidant and helps you absorb iron
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.
🔍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.
🔍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.
🔍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.
🔍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.
🔍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.
🔍Julienne the prepared perilla leaf and arrange around the thin noodles with the fried red onion. Top with the prepared lemon slices to finish.