Chicken Rolls with Bangah Leaves (Bangah-ip Dakgogi Mari)

Photo: Korea Ministry of Food and Drug Safety

Chicken Rolls with Bangah Leaves (Bangah-ip Dakgogi Mari)

Name: Chicken Rolls with Bangah Leaves (Bangah-ip Dakgogi Mari)
Cuisine: South Korea
Ingredients: [Serves 2] asparagus (2 pcs); 400 g boneless chicken thighs (400g); cherry tomatoes (4 pcs); 30 g bangah leaves (Korean mint) (1/3 handful = (1/3 handful = 30 g); Parmesan cheese (1 tbsp); lemon juice (0.5 tbsp); seasoned soy sauce (mat ganjang) (2 tbsp); pine nuts (1 tbsp); garlic (3 cloves); olive oil (2/3 cup); soy sauce (1 cup); water (1/2 cup); apple (1/2 pc); onion (1/2 pc); garlic (4 cloves); Korean large green onion (daepa) (1/2 stalk); plain yogurt (1/2 cup); lemon juice (0.5 tsp); unsweetened avocado mayonnaise (2 tbsp); Parmesan cheese (1 tbsp); steak seasoning (1 tsp); parsley flakes (a little)

방아잎 닭고기말이

Side dish · Grilled

Side dishesCourse

502kcal · per serving

Not spicySpice

🌱 Vegetarian

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Recipe

Chicken Rolls with Bangah Leaves (Bangah-ip Dakgogi Mari)

Not spicyVegetarianContains: dairy, gluten, soy, nuts

Ingredients Tap an ingredient to check it off

Servings1

[Serves 2] asparagus[ 2인분 ] 아스파라거스(2 pcs)
boneless chicken thighs닭다릿살(400g)
400 g
cherry tomatoes방울토마토(4 pcs)
bangah leaves (Korean mint) (1/3 handful =방아잎(⅓줌=(1/3 handful = 30 g)
30 g
Parmesan cheese파르메산 치즈(1 tbsp)
lemon juice레몬즙(0.5 tbsp)
seasoned soy sauce (mat ganjang)맛간장(2 tbsp)
pine nuts잣(1 tbsp)
garlic마늘(3 cloves)
olive oil올리브유(2/3 cup)
soy sauce간장(1 cup)
water물(1/2 cup)
apple사과(1/2 pc)
onion양파(1/2 pc)
garlic마늘(4 cloves)
Korean large green onion (daepa)대파(1/2 stalk)
plain yogurt플레인 요거트(1/2 cup)
lemon juice레몬즙(0.5 tsp)
unsweetened avocado mayonnaise무가당 아보카도 마요네즈(2 tbsp)
Parmesan cheese파르메산 치즈(1 tbsp)
steak seasoning스테이크 시즈닝(1 tsp)
parsley flakes파슬리가루(a little)

Nutrition per serving

502kcal

4.8gCarbs

43.8gProtein

34.2gFat

344.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut off the thick ends of the asparagus, and wash the bangah leaves clean and remove the moisture.
Blend the bangah leaf pesto ingredients in a blender until smooth, and mix all the yogurt sauce ingredients.
Spread out the chicken thighs flat, spread bangah leaf pesto (4 tbsp) over them, add Parmesan cheese, sprinkle with steak seasoning and parsley flakes, roll them up, and tie with kitchen twine so they do not unroll.
Heat a pan over medium heat with cooking oil, and pan-fry the rolled chicken thighs for 5 minutes, like deep-frying.
In the same pan, stir-fry the asparagus and cherry tomatoes for 2 minutes.
Place the grilled chicken, asparagus, and cherry tomatoes on a plate and serve with the yogurt sauce.

💡 Tip- A seasoned soy sauce is made to season the dish and reduce sodium. - Unsweetened yogurt reduces added sugars.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.