Oyster Sauce & Bokbunja Chicken Breast Steak
A Unique & Flavorful Chicken Breast Steak Recipe with Oyster Sauce and Bokbunja (Black Raspberry Wine)
This recipe features chicken breast, known for its high protein content, enhanced with a special sauce. The savory depth of oyster sauce beautifully complements the subtle sweet and tart notes of bokbunja, creating a dish that’s surprisingly delicious despite its unique purple hue. Enjoy a satisfying meal made with simple ingredients!
Main Ingredients- 200g Chicken Breast
- 3 sheets Fish Cake (Eomuk)
- 1 stalk Green Onion (Scallion)
- 5 Dumplings (Optional, for added texture and fun)
Cooking Instructions
Step 1
After thawing the 200g chicken breast, make shallow cuts across the surface with a knife. This helps the marinade penetrate better and cooks it more evenly. Heat a pan with a little olive oil, place the chicken breast in it, and season with black pepper and herb salt. Cook over medium heat until golden brown on both sides.
Step 2
Once the chicken breast is partially cooked, pour in 1/2 cup of bokbunja tea. Let it simmer and reduce, allowing the chicken to absorb the subtle color and flavor. If the sauce seems to be reducing too quickly, you can add a little water to replenish it.
Step 3
When the chicken breast is almost fully cooked, add the chopped green onion and fish cake to the pan. Using kitchen scissors, cut the chicken breast into bite-sized pieces. This ensures even cooking and allows all ingredients to meld together well. Stir-fry for another 2-3 minutes until everything is well combined. Finally, stir in 2 tablespoons of oyster sauce for a glossy finish and enhanced umami flavor. Your delicious steak is ready!
