Korean Chicken Set
50 minutes
1 Serving
Since Korean food is getting popular and loved by Malaysians, we applied this famous dish idea according to the needs of active individuals. Now you can enjoy the trendy food in a healthy and satisfying way while meeting the requirement for training support.
This Korean Chicken Set consists of Roasted Chicken with Sweet and Sour Sauce, Kimchi, Sundubu-Jjigae, and Banana Milkshake and is a delicious and satisfying meal that offers a variety of flavours and textures.
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- Japanese Rice 50g
- Roasted Chicken with Sweet and Sour Sauce
- Kimchi
- Sundubu-Jjigae (Korean Soft Tofu Stew)
-
Banana Milkshake
Nutrition Value in 1 Serving
Calories
579 kcal
Carbohydrate
84.5 g
Fat
17.3 g
Protein
21.4 g
- Japanese Rice 70g
- Roasted Chicken with Sweet and Sour Sauce
- Kimchi
- Sundubu-Jjigae
-
Banana Milkshake
Nutrition Value in 1 Serving
Calories
682 kcal
Carbohydrate
97.1 g
Fat
21.0 g
Protein
26.0 g
- Japanese Rice 100g
- Roasted Chicken with Sweet and Sour Sauce
- Kimchi
- Sundubu-Jjigae
-
Banana Milkshake
Nutrition Value in 1 Serving
Calories
794 kcal
Carbohydrate
110.8 g
Fat
25.7 g
Protein
29.7 g
Roasted Chicken with Sweet
Ingredients A
| 60 g | Chicken breast, diced 1 inch |
| 1 tsp | SERI-AJI® Seasoned Flour (Asli) |
| 1/4 tsp | Cooking oil |
| 1 tsp | Sesame seeds, roasted |
Ingredients B: sauces
| ½ tbsp | Oil |
| ½ tbsp | Minced garlic |
| 1 tbsp | Chili sauce |
| 1/2 tbsp | Tomato sauce |
| 1 tsp | Honey |
| 1/2 tsp | Dark brown sugar |
| 2 tbsp | Water |
| ¼ tsp | AJI-NO-MOTO® |
| 1 tsp | Fish sauce |
| 1 tsp | Lime juice |
- Marinate chicken with SERI-AJI® for 10 minutes.
- Place the marinated chicken on greaseproof paper, brush with some oil and bake at 190’C for 10-15 minutes. Keep aside.
- Heat oil, stir-fry garlic until fragrant.
- Add remaining ingredients. Stir until thick.
- Add in roasted chicken, toss well.
- Serve sprinkled with sesame seeds.
Kimchi
Ingredients A
| 45 g | Chinese cabbage, cut 1 inch thick |
| 500 ml | Water |
| 3 tbsp | Salt |
| 1 tbsp | Normal / Korean chili powder |
| 1 sachet | PAL-SWEET® Sweetener |
| 1 tbsp | Fish sauce |
| 40 g | Carrot, grated |
| 40 g | White radish (daikon), grated |
| 2 stalks | Spring onions, cut 2cm |
Ingredients B: finely chopped
| 2 cloves | Garlic |
| ¼ | Onion |
| ½ cm | Ginger |
| 2 tbsp | Minced white pear |
- Soak cabbage in water and salt mixture for 2 hours.
- Then wash three times and rinse well.
- Mix well chopped paste, chili powder, Pal-Sweet® and fish sauce.
- Add carrot, radish, spring onion and cabbage. Mix well and store in airtight containers.
- To facilitate it turning sour quickly, let it be at room temperature for 2-3 days. Then chill in the fridge.
Can be prepared a few days in advance.
*Kimchi takes 2-3 days to ferment
Sundubu-Jjigae (Korean Soft Tofu Stew)
Ingredients A
| 1 tbsp | Oil |
| 1 tsp | Holland onion, finely diced |
| 20 g | Minced meat |
| ½ | Green chili, thinly sliced |
| ½ | Red chili, thinly sliced |
| 350 ml | Water |
| 10 | Clams |
| 60 g | Silken tofu |
| ½ | Egg |
| ½ tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tbsp | Chopped spring onion, garnishing |
Ingredients B: seasonings, mix well
| 1 tsp | Normal / Korean chili pepper flakes |
| 1 tsp | Soy sauce |
| 1 tsp | Minced garlic |
| ½ tbsp | Oyster sauce |
| 1 tsp | TUMIX® Chicken Stock |
- Heat oil, saute onion, meat and chilies until fragrant.
- Add seasoning (B) and water. Cook on medium high heat.
- When it boils, simmer for 5 minutes on low heat.
- Add clams and tofu, cook 2 minutes more.
- Crack egg on top of stew. Cook for 1 minute.
- Sprinkle spring onion before serving.
Milkshake
Ingredients
| 1 medium | Banana, cut into small pieces |
| ¾ cup | Low-fat Milk, chilled |
| 1 sachet | PAL-SWEET® Sweetener |
- Blend banana with milk and Pal-Sweet®
- Serve cold.
Roasted Chicken with Sweet
Ingredients A
| 100 g | Chicken breast, diced 1 inch |
| ½ tbsp | SERI-AJI® Seasoned Flour (Asli) |
| ½ tsp | Cooking oil |
| ½ tbsp | Sesame seeds, roasted |
Ingredients B: sauces
| ½ tbsp | Oil |
| ½ tbsp | Minced garlic |
| 1 tbsp | Chili sauce |
| ½ tbsp | Tomato sauce |
| ½ tbsp | Honey |
| ½ tsp | Dark brown sugar |
| 2 tbsp | Water |
| ¼ tsp | AJI-NO-MOTO® |
| 1 tsp | Fish sauce |
| 1 tsp | Lime juice |
- Marinate chicken with SERI-AJI® for 10 minutes.
- Place the marinated chicken on greaseproof paper, brush with some oil and bake at 190’C for 10-15 minutes. Keep aside.
- Heat oil, stir-fry garlic until fragrant.
- Add remaining ingredients. Stir until thick.
- Add in roasted chicken, toss well.
- Serve sprinkled with sesame seeds.
Kimchi
Ingredients A
| 45 g | Chinese cabbage, cut 1 inch thick |
| 500 ml | Water |
| 3 tbsp | Salt |
| 1 tbsp | Normal / Korean chili powder |
| 1 sachet | PAL-SWEET® Sweetener |
| 1 tbsp | Fish sauce |
| 40 g | Carrot, grated |
| 40 g | White radish (daikon), grated |
| 2 stalks | Spring onions, cut 2cm |
Ingredients B: finely chopped
| 2 cloves | Garlic |
| ¼ | Onion |
| ½ cm | Ginger |
| 2 tbsp | Minced white pear |
- Soak cabbage in water and salt mixture for 2 hours.
- Then wash three times and rinse well.
- Mix well chopped paste, chili powder, Pal-Sweet® and fish sauce.
- Add carrot, radish, spring onion and cabbage. Mix well and store in airtight containers.
- To facilitate it turning sour quickly, let it be at room temperature for 2-3 days. Then chill in the fridge.
Can be prepared a few days in advance.
*Kimchi takes 2-3 days to ferment
Sundubu-Jjigae (Korean Soft Tofu Stew)
Ingredients A
| 1 tbsp | Oil |
| 1 tsp | Holland onion, finely diced |
| 20 g | Minced meat |
| ½ | Green chili, thinly sliced |
| ½ | Red chili, thinly sliced |
| 350 ml | Water |
| 10 | Clams |
| 60 g | Silken tofu |
| ½ | Egg |
| ½ tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tbsp | Chopped spring onion, garnishing |
Ingredients B: seasonings, mix well
| 1 tsp | Normal / Korean chili pepper flakes |
| 1 tsp | Soy sauce |
| 1 tsp | Minced garlic |
| ½ tbsp | Oyster sauce |
| 1 tsp | TUMIX® Chicken Stock |
- Heat oil, saute onion, meat and chilies until fragrant.
- Add seasoning (B) and water. Cook on medium high heat.
- When it boils, simmer for 5 minutes on low heat.
- Add clams and tofu, cook 2 minutes more.
- Crack egg on top of stew. Cook for 1 minute.
- Sprinkle spring onion before serving.
Milkshake
Ingredients
| 1 medium | Banana, cut into small pieces |
| ¾ cup | Low-fat Milk, chilled |
| 1 sachet | PAL-SWEET® Sweetener |
1. Blend banana with milk and Pal-Sweet®
2. Serve cold.
Roasted Chicken with Sweet
Ingredients A
| 130 g | Chicken breast, diced 1 inch |
| 1 tbsp | SERI-AJI® Seasoned Flour (Asli) |
| 1 tsp | Cooking oil |
| ½ tbsp | Sesame seeds, roasted |
Ingredients B: sauces
| ½ tbsp | Oil |
| ½ tbsp | Minced garlic |
| 1 tbsp | Chili sauce |
| ½ tbsp | Tomato sauce |
| ½ tbsp | Honey |
| ½ tsp | Dark brown sugar |
| 2 tbsp | Water |
| ¼ tsp | AJI-NO-MOTO® |
| 1 tsp | Fish sauce |
| 1 tsp | Lime juice |
- Marinate chicken with SERI-AJI® for 10 minutes.
- Place the marinated chicken on greaseproof paper, brush with some oil and bake at 190’C for 10-15 minutes. Keep aside.
- Heat oil, stir-fry garlic until fragrant.
- Add remaining ingredients. Stir until thick.
- Add in roasted chicken, toss well.
- Serve sprinkled with sesame seeds.
Kimchi
Ingredients A
| 45 g | Chinese cabbage, cut 1 inch thick |
| 500 ml | Water |
| 3 tbsp | Salt |
| 1 tbsp | Normal / Korean chili powder |
| 1 sachet | PAL-SWEET® Sweetener |
| 1 tbsp | Fish sauce |
| 40 g | Carrot, grated |
| 40 g | White radish (daikon), grated |
| 2 stalks | Spring onions, cut 2cm |
Ingredients B: finely chopped
| 2 cloves | Garlic |
| ¼ | Onion |
| ½ cm | Ginger |
| 2 tbsp | Minced white pear |
- Soak cabbage in water and salt mixture for 2 hours.
- Then wash three times and rinse well.
- Mix well chopped paste, chili powder, Pal-Sweet® and fish sauce.
- Add carrot, radish, spring onion and cabbage. Mix well and store in airtight containers.
- To facilitate it turning sour quickly, let it be at room temperature for 2-3 days. Then chill in the fridge.
Can be prepared a few days in advance.
*Kimchi takes 2-3 to ferment
Sundubu-Jjigae (Korean Soft Tofu Stew)
Ingredients A
| 1 tbsp | Oil |
| 1 tsp | Holland onion, finely diced |
| 20 g | Minced meat |
| ½ | Green chili, thinly sliced |
| ½ | Red chili, thinly sliced |
| 350 ml | Water |
| 10 | Clams |
| 60 g | Silken tofu |
| ½ | Egg |
| ½ tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tbsp | Chopped spring onion, garnishing |
Ingredients B: seasonings, mix well
| 1 tsp | Normal / Korean chili pepper flakes |
| 1 tsp | Soy sauce |
| 1 tsp | Minced garlic |
| ½ tbsp | Oyster sauce |
| 1 tsp | TUMIX® Chicken Stock |
- Heat oil, saute onion, meat and chilies until fragrant.
- Add seasoning (B) and water. Cook on medium high heat.
- When it boils, simmer for 5 minutes on low heat.
- Add clams and tofu, cook 2 minutes more.
- Crack egg on top of stew. Cook for 1 minute.
- Sprinkle spring onion before serving.
Milkshake
Ingredients
| 1 medium | Banana, cut into small pieces |
| ¾ cup | Low-fat Milk, chilled |
| 1 sachet | PAL-SWEET® Sweetener |
1. Blend banana with milk and Pal-Sweet®
2. Serve cold.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
Pal Sweet® Recipes
Seri-Aji® Seasoned Flour (Original) Recipes
TUMIX® Chicken Stock Recipes
