Chicken Terrine with Bokbunja Sauce

Photo: Korea Ministry of Food and Drug Safety

Chicken Terrine with Bokbunja Sauce

복분자소스를 곁들인 닭테린

Side dish · Grilled

Side dishesCourse
274kcal · per serving
Not spicySpice
No porkGluten-free
Recipe

Chicken Terrine with Bokbunja Sauce

Not spicyNo porkGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1
  • chicken닭고기(가슴살,(breast, 200g)
    200 g
  • spinach시금치(30g)
    30 g
  • broccoli브로콜리(30g)
    30 g
  • tomato토마토(100g)
    100 g
  • sweet potato고구마(100g)
    100 g
  • asparagus아스파라거스(3 pcs)
  • bokbunja (Korean black raspberries)복분자(20g)
    20 g
  • king oyster mushroom새송이버섯(1 pc)
  • garlic마늘(20g)
    20 g
  • cheese치즈(1 sheet)
  • starch전분(20g)
    20 g
  • salt소금(0.2g)
    0.2 g
  • ground black pepper후춧가루(0.01g)
    0.01 g

Nutrition per serving

274kcal
8.4gCarbs
36.7gProtein
10.4gFat
306.8mgSodium

Steps

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

  1. Finely mince the chicken breast.
  2. Blanch the spinach and broccoli in boiling water and rinse in cold water; coarsely chop them together with the tomato and mix with the minced chicken breast.
  3. Mix the cheese into the chicken breast.
  4. Steam the sweet potato in a steamer and press it through a sieve.
  5. Put water, bokbunja, and the sweet potato in a pot and boil.
  6. Add the starch to the mixture from step 5 to finish a thick sauce; grill the asparagus and mushroom in a pan, place them next to the steamed chicken terrine, and top with the sauce.
💡 TipThe saltiness in the cheese lets you make a tasty dish with little added salt.

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.

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