North Korean Steamed Chicken
North Korean Steamed Chicken
Ingredients
For the Chicken and Steaming
- 500 g chicken thighs, bone-in, skin-on recommended
- 2 tablespoons soy sauce, for marinade
- 1 tablespoon sesame oil, for marinade
- 500 ml water, for steaming, or enough to fill the bottom of your steamer pot
- 2 tablespoons mirim, or cooking wine
- 1 bunch chives, roughly chopped
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil, or to taste
Instructions
- 1
Place the chicken thighs into a mixing bowl. Pour in the soy sauce and sesame oil for the marinade. Mix thoroughly, ensuring the chicken is well-coated. Let the chicken marinate for at least 15–30 minutes.
⏱️ 5 min
- 2
While the chicken is marinating, pour water into the bottom of your steamer pot. Add the mirim (or cooking wine) to the water.
⏱️ 2 min
- 3
Carefully place the marinated chicken pieces into the steamer basket. Pour any remaining marinade from the bowl over the chicken in the steamer. Cover the steamer with a lid.
⏱️ 3 min
- 4
Steam the chicken on low to medium heat for about 40 minutes, or until it becomes tender and juicy.
⏱️ 40 min
- 5
Once the chicken is tender, uncover the steamer and add the chopped chives on top of the chicken. Re-cover the steamer. Steam for an additional 5 minutes.
⏱️ 5 min
- 6
While the chicken is steaming, prepare the dipping sauce: In a small bowl, mix together the soy sauce, black vinegar, sesame oil, and chili oil until well combined.
⏱️ 5 min
- 7
Once steaming is complete, remove the chicken from the steamer. The meat should be soft and fall off the bone easily. Serve the hot steamed chicken immediately with the prepared dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
North Korean Steamed Chicken
For the Chicken and Steaming
- 500 g chicken thighs, bone-in, skin-on recommended
- 2 tablespoons soy sauce, for marinade
- 1 tablespoon sesame oil, for marinade
- 500 ml water, for steaming, or enough to fill the bottom of your steamer pot
- 2 tablespoons mirim, or cooking wine
- 1 bunch chives, roughly chopped
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil, or to taste
Instructions
- 1
Place the chicken thighs into a mixing bowl. Pour in the soy sauce and sesame oil for the marinade. Mix thoroughly, ensuring the chicken is well-coated. Let the chicken marinate for at least 15–30 minutes.
⏱️ 5 min - 2
While the chicken is marinating, pour water into the bottom of your steamer pot. Add the mirim (or cooking wine) to the water.
⏱️ 2 min - 3
Carefully place the marinated chicken pieces into the steamer basket. Pour any remaining marinade from the bowl over the chicken in the steamer. Cover the steamer with a lid.
⏱️ 3 min - 4
Steam the chicken on low to medium heat for about 40 minutes, or until it becomes tender and juicy.
⏱️ 40 min - 5
Once the chicken is tender, uncover the steamer and add the chopped chives on top of the chicken. Re-cover the steamer. Steam for an additional 5 minutes.
⏱️ 5 min - 6
While the chicken is steaming, prepare the dipping sauce: In a small bowl, mix together the soy sauce, black vinegar, sesame oil, and chili oil until well combined.
⏱️ 5 min - 7
Once steaming is complete, remove the chicken from the steamer. The meat should be soft and fall off the bone easily. Serve the hot steamed chicken immediately with the prepared dipping sauce.
⏱️ 5 min