Chicken Breast Mujjim Rolls: A Refreshing and Elegant Party Appetizer
Worried about hosting? ♥ Chicken Breast Mujjim Rolls!
Flaky chicken breast wrapped in a tangy pickled radish sheet with fresh vegetables – roll them up and your hosting worries disappear! ♥ A recipe from Allrecipes Korea, 10000recipe.com.
Essential Ingredients- Pickled Radish Sheets (Mujjim) 1/2 pack (approx. 10-15 sheets)
- Canned Chicken Breast 1 can (135g)
- Yellow Bell Pepper 1/2
- Red Bell Pepper 1/2
- Onion 1/2
- Radish Sprouts 1/2 pack
Sauce Ingredients- Mustard Sauce 4 Tbsp
- Plum Extract (Maesilcheong) 2 Tbsp
- Prepared Mustard (Gyeoja) 1/2 Tbsp
- Mustard Sauce 4 Tbsp
- Plum Extract (Maesilcheong) 2 Tbsp
- Prepared Mustard (Gyeoja) 1/2 Tbsp
Cooking Instructions
Step 1
First, drain the oil from the canned chicken breast using a sieve, and lightly drain the pickled radish sheets. This preparation step ensures the rolls won’t become soggy and will maintain a neat shape.
Step 2
Thinly julienne the yellow and red bell peppers after removing the seeds. Slice the onion thinly as well, then soak it in cold water for about 5 minutes to mellow its pungent flavor before draining. Soaking the onion enhances its crisp texture and neutralizes its sharpness, making it more delicious.
Step 3
Let’s make a delicious sauce! In a bowl, combine 4 tablespoons of mustard sauce, 2 tablespoons of plum extract, and 1/2 tablespoon of prepared mustard. Mix them thoroughly. The sweetness from the plum extract and the zestiness from the mustard will beautifully complement the flavors of the chicken and vegetables.
Step 4
Now, it’s time to assemble the beautiful rolls. On a prepared pickled radish sheet, place a portion of the drained chicken breast. Arrange the julienned bell peppers, onion, and fresh radish sprouts attractively on top. Then, starting from one edge, roll it up tightly and evenly. Serve and enjoy, perhaps with a side of the prepared sauce for an extra flavor boost!
