Side Dishes

Seaweed & Chicken Breast Jeon with Wasabi Dip

Name: Seaweed & Chicken Breast Jeon with Wasabi Dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Chicken breast; 10 g Dried seaweed (miyeok); 50 g Tofu; 10 g Cheongyang chili pepper; 10 g Green onion; 10 g Carrot; 60 g Egg; a pinch Salt and pepper; 30 g Low-sodium soy sauce; 15 g Vinegar; 10 g Lemon juice; 5 g Wasabi; 1 g Sesame seeds

미역 닭가슴살전

Bite-sized pancakes of chopped chicken breast, seaweed, tofu and vegetables, served with a low-sodium soy-wasabi dipping sauce. Wasabi brings out the seaweed's rich flavor so less salt is needed, and tofu adds nuttiness.

📝 Step-by-Step Instructions

Finely chop the chicken breast and season lightly with salt and pepper.

Seaweed & Chicken Breast Jeon with Wasabi Dip — step 1

Soak the seaweed in water and chop it.

Seaweed & Chicken Breast Jeon with Wasabi Dip — step 2

Squeeze the water out of the tofu.

Seaweed & Chicken Breast Jeon with Wasabi Dip — step 3

Finely chop the chili, green onion and carrot.

Seaweed & Chicken Breast Jeon with Wasabi Dip — step 4

Mix the dipping sauce.

Seaweed & Chicken Breast Jeon with Wasabi Dip — step 5

Mix all the prepared ingredients with the egg into a batter and pan-fry bite-sized pancakes.

Seaweed & Chicken Breast Jeon with Wasabi Dip — step 6

📊 Nutrition Facts (per serving)

234.1Calories (kcal)

14 gCarbs

17.7 gProtein

11.9 gFat

284.5 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.