Looking for a healthy and high-protein Korean dish? This Buchu-jjimdak (Steamed Chicken with Chives) is inspired by the famous “Manpo Makguksu” style. It features tender, steamed chicken served with lightly wilted chives and a savory, spicy dipping sauce. It’s simple, clean, and incredibly delicious!
Ingredients
Main Ingredients Whole chicken (chopped or whole) Large bunch of Garlic Chives (Buchu)
Chicken Seasoning (Pre-steaming) 1 tbsp Soy sauce 1 tbsp Sesame oil
The Magic Dipping Sauce 4 tbsp Red chili flakes (Gochugaru) 2 tbsp Soy sauce 2 tbsp “Cham-sauce” (Korean multipurpose onion sauce) 1 tbsp Allulose (or sugar/honey) 1 tbsp Minced garlic 2 tbsp Water
Step-by-Step Instructions
1. Prep the Chicken Remove excess fat (especially near the tail and wings) with kitchen shears. Rinse thoroughly under cold running water to remove any debris and ensure a clean taste.
2. Season and Steam Mix 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Coat the chicken evenly with this mixture. Place the chicken in a steamer and steam over medium-high heat for about 30 minutes until fully cooked.
3. Add the Chives Once the chicken is tender, place a generous amount of garlic chives on top. Steam for an additional 3 minutes. You want them slightly wilted but still vibrant green.
4. Prepare the Dipping Sauce While the chicken is steaming, mix all the dipping sauce ingredients in a small bowl. Adjust the sweetness or spice level to your preference.
5. How to Serve Place the chicken and steamed chives on a large platter. Dip a piece of chicken wrapped in chives into the sauce, or mix the sauce with some fresh chives to serve as a side salad.
Tips for Success
- Fresh Chives: Don’t overcook the chives! Steaming them for just 3 minutes keeps the texture perfect.
- Clean Taste: Removing the fat during prep is the secret to a broth and meat that isn’t greasy.