Couscous Samgye Rolls (Couscous Samgye Roll)

Steps

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

1. Lightly roast the prepared chicken bones in a pan. Put the roasted bones and the remaining chicken bone broth ingredients in a pot and boil for 30 minutes to make the chicken bone broth.
2. Put the couscous in a bowl and pour in enough hot chicken bone broth to cover. Let it cook for 10 minutes, then fluff gently with a fork.
3. Add the perilla seed powder to the chicken bone broth and bring to a quick boil.
4. Season the prepared chicken thigh meat with salt and black pepper. Lay out plastic wrap, spread the chicken thigh meat wide, top with chestnuts, ginkgo nuts, and jujubes, roll up, steam for 15 minutes, and cool to make the samgye rolls.
5. Cut the samgye rolls into bite-size pieces, and finely chop the daepa and red chili pepper for garnish.
6. Put the samgye rolls and chicken bone broth in a bowl and top with the couscous and the daepa and red chili pepper garnish to finish.