
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.
- Finely mince the chicken breast.
- 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.
- Mix the cheese into the chicken breast.
- Steam the sweet potato in a steamer and press it through a sieve.
- Put water, bokbunja, and the sweet potato in a pot and boil.
- 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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