Photo: Korea Ministry of Food and Drug Safety

Kkanpung Pasta (Kkanpung Pasta)

Name: Kkanpung Pasta (Kkanpung Pasta)
Cuisine: South Korea
Ingredients: 200 g flour (200g); 10 g mulberry leaf powder (10g); 10 g prickly pear powder (baeknyeoncho) (10g); 10 g pumpkin powder (10g); 10 g olive oil (10g); 200 g chicken (200g); 5 g ginger (5g); 10 g sake (jeongjong) (10g); 0.5 g salt (0.5g); 0.02 g ground pepper (0.02g); 50 g starch (50g); 50 g egg (50g); 400 g frying oil (400g); 30 g Sauce: cream sauce (30g); 10 g sugar (10g); 20 g bell pepper (20g); 20 g green bell pepper (20g); 10 g perilla leaves (10g)

깐풍파스타

Main dish · Fried

MainsCourse

686kcal · per serving

Not spicySpice

No pork

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Recipe

Kkanpung Pasta (Kkanpung Pasta)

Not spicyNo porkContains: egg, gluten

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

flour밀가루(200g)
200 g
mulberry leaf powder뽕잎가루(10g)
10 g
prickly pear powder (baeknyeoncho)백년초가루(10g)
10 g
pumpkin powder호박가루(10g)
10 g
olive oil올리브오일(10g)
10 g
chicken닭고기(200g)
200 g
ginger생강(5g)
5 g
sake (jeongjong)정종(10g)
10 g
salt소금(0.5g)
0.5 g
ground pepper후춧가루(0.02g)
0.02 g
starch녹말가루(50g)
50 g
egg달걀(50g)
50 g
frying oil튀김기름(400g)
400 g
Sauce: cream sauce소스 : 크림소스(30g)
30 g
sugar설탕(10g)
10 g
bell pepper파프리카(20g)
20 g
green bell pepper청피망(20g)
20 g
perilla leaves깻잎(10g)
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
10 g

Nutrition per serving

686kcal

69.8gCarbs

28.3gProtein

32.7gFat

206.4mgSodium

Steps

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

Divide the flour into three portions, add mulberry leaf, pumpkin, and prickly pear powder respectively along with olive oil, knead into doughs, and let them rest in plastic bags.
Cut the chicken into small pieces, sprinkle with ginger, sake, salt, and pepper, and let it rest.
Remove the seeds from the bell pepper and green pepper and cut into small cubes, and chop the perilla leaves finely.
Take out the rested doughs, roll each out with a rolling pin, cut into pasta thickness, blanch the noodles, and put them on a plate.
Coat the rested chicken (2) in a batter of starch and egg and deep-fry twice in oil at 170 C, then drain the oil.
Place the fried chicken (5) on the pasta noodles (4). Boil the cream sauce in a pot, add the sugar, and when it boils again add the bell pepper, green pepper, and perilla leaves (3), boil once more, and pour it over the kkanpung pasta to finish.

💡 TipThe nutty flavor of the cream sauce was used to lower the sodium.

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.