Side Dishes

Chicken Sundae (Steamed Chicken Breast Roll)

Name: Chicken Sundae (Steamed Chicken Breast Roll)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Chicken breast; 50 g Glass noodles (dangmyeon); 1 Egg; 20 g Garlic chives (buchu); 10 g All-purpose flour; 10 g Low-sodium soy sauce; 30 g Carrot; 5 g Sesame oil; a pinch Ground black pepper; 0.2 g Salt

닭순대

Butterflied chicken breast rolled around glass noodles, carrot and garlic chives seasoned with low-sodium soy sauce, steamed and sliced like Korean sundae. Mild chicken breast steamed with vegetables is flavorful even with very little sodium.

📝 Step-by-Step Instructions

Butterfly the chicken breast and spread it out wide.

Chicken Sundae (Steamed Chicken Breast Roll) — step 1

Season the chicken with salt and pepper.

Chicken Sundae (Steamed Chicken Breast Roll) — step 2

Soak the glass noodles in warm water, drain and cut into 3 cm lengths.

Chicken Sundae (Steamed Chicken Breast Roll) — step 3

Thinly slice the garlic chives and finely julienne the carrot.

Chicken Sundae (Steamed Chicken Breast Roll) — step 4

Mix the noodles, carrot and garlic chives with the soy sauce, sesame oil and egg.

Chicken Sundae (Steamed Chicken Breast Roll) — step 5

Place the filling on the chicken, roll up, dust with flour and steam for about 10 minutes in a hot steamer. Cool slightly and slice.

Chicken Sundae (Steamed Chicken Breast Roll) — step 6

📊 Nutrition Facts (per serving)

298.3Calories (kcal)

17 gCarbs

51.9 gProtein

2.5 gFat

256.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.