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Chestnut Jam Toast and Chicken Breast Salad,

[Chestnut Jam Toast]

– Main ingredients
Whole bread (250g), eggs (2), sugar (2T), yogurt (2T), vanilla essence (½T)

– Seasoning ingredients
Banana (1), milk (½ cup/100ml), cinnamon powder (2T), butter (90g), condensed milk (5T), sugar (2T), soy sauce (1t)

– Chestnut jam ingredients
Mashed chestnuts (200g), sugar (70g), water (½ cup/100ml), rum (½t)

1. Boil water (½ cup/100ml) and sugar (70g) in a pot
2. Boil mashed chestnuts (200g) while chopping with a spoon
3. Add rum (½t) and mix
4. Add cinnamon powder (2T) and simmer on low heat for about 20 minutes, then cool Cooling
5. Cut whole bread (250g) into large cubes and place in a square container
6. Mix milk (½ cup/100ml), eggs (2), condensed milk (5T), and soy sauce (1t) to make egg water
7. Pour egg water on bread
8. Melt butter (30g) in a pan and place bread on top to bake
9. Cut banana (1) into bite-size pieces
10. Add butter (20g) to a pan and sprinkle sugar (1t) and cinnamon powder (1t) on banana and bake
11. Place toast in a bowl, top with chestnut jam and banana, and pour plain yogurt (2T)

[ Chicken Breast Salad ]

– Main ingredients
Boiled chicken breast (240g), cucumber peppers (2), green cucumbers (100g), purple onions (30g), perilla leaves (10 sheets), sliced Mujangajji (10g), Sliced ​​Danmuji (10g), Salt (1t), Pepper (a little)

-Seasoning Ingredients
Soy sauce (3T), Sesame oil (1T), Salt (1t), Vinegar (1½T), Ground sesame seeds (2T), Pepper (a little)

-Soy sauce ingredients
Milk (½ cup/100ml), Soy sauce (½ cup/100ml), Water (½ cup/100ml), Vinegar (½ cup/100ml), Cheongju (2 cups/200ml), Kelp (10g)

1. Put Kelp (10g), Soy sauce (½ cup/100ml), Vinegar (½ cup/100ml), Milk (½ cup/100ml), Water (½ cup/100ml), Cheongju (1 cup/200ml) in a pot, boil briefly, and leave overnight
2. Tear boiled chicken breast (240g) along the grain
3. Slice green cucumber (100g)
4. Roll sesame leaves (10 sheets) and slice
5. Slice red onion (30g) and cut 2 chili peppers in half, remove seeds, and slice
6. Add sliced ​​radish, sliced ​​pickled radish, and prepared vegetables to the chicken breast and mix
7.. Add soy sauce (3T), sesame oil (1T), pepper (a little), and ground sesame seeds (2T) to the mixed chicken breast and mix
8. Put chicken breast salad in a bowl

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밤잼토스트와 닭가슴살샐러드,

[ 밤잼토스트 ]

– 주재료
통식빵(250g), 달걀(2개), 설탕(2T), 요거트(2T), 바닐라에센스(½T)

-양념재료
바나나(1개), 우유(½컵/100ml), 계핏가루(2T), 버터(90g), 연유(5T), 설탕(2T), 진간장(1t)

-밤잼 재료
으깬 밤(200g), 설탕(70g), 물(½컵/100ml), 럼(½t)

1. 냄비에 물(½컵/100ml), 설탕(70g) 넣어 끓이기
2. 으깬 밤(200g) 넣고 숟가락으로 다져 가며 끓이기
3. 럼(½t) 넣고 섞기
4. 계핏가루(2T) 넣고 약불에 20분 정도 저어 가며 졸인 뒤 차갑게 식히기
5. 통식빵(250g) 큼직하게 깍둑 썬 뒤 사각 용기에 담기
6. 우유(½컵/100ml), 달걀(2개), 연유(5T), 진간장(1t) 섞어 달걀물 만들기
7. 식빵에 달걀물 붓기
8. 팬에 버터(30g) 넣어 녹인 뒤 식빵 올려 굽기
9. 바나나(1개) 한입 크기로 썰기
10. 팬에 버터(20g) 넣은 뒤 바나나에 설탕(1t), 계핏가루(1t) 뿌려 가며 굽기
11. 그릇에 토스트 담고 밤잼, 바나나 얹은 뒤 플레인 요구르트(2T) 끼얹기

[ 닭가슴살샐러드 ]

– 주재료
삶은 닭 가슴살(240g), 오이고추(2개), 청오이(100g), 자색양파(30g), 깻잎(10장), 채 썬 무장아찌(10g), 채 썬 단무지(10g), 소금(1t), 후춧가루(약간)

-양념재료
초간장(3T), 참기름(1T), 소금(1t), 식초(1½T), 간 깨(2T), 후춧가루(약간)

-초간장 재료
맛술(½컵/100ml), 진간장(½컵/100ml), 물(½컵/100ml), 식초(½컵/100ml), 청주(2컵/200ml), 다시마(10g)

1. 냄비에 다시마(10g), 진간장(½컵/100ml), 식초(½컵/100ml), 맛술(½컵/100ml), 물(½컵/100ml), 청주(1컵/200ml) 넣어 한소끔 끓인 뒤 하룻밤 두기
2. 삶은 닭 가슴살(240g) 결대로 찢기
3. 청오이(100g) 채썰기
4. 깻잎(10장) 돌돌 말아 채썰기
5. 적양파(30g) 채 썰고 오이고추(2개) 반 갈라 씨 제거한 뒤 채썰기
6. 닭 가슴살에 채 썬 단무지, 채 썬 무장아찌, 손질한 채소 넣어 섞기
7.. 섞은 닭 가슴살에 초간장(3T), 참기름(1T), 후춧가루(약간), 간 깨(2T) 넣어 버무리기
8. 그릇에 닭가슴살샐러드 담기

한국요리
KOREAN FOODS

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