Doenjang Chicken stuffed with Kimchi mousse and serve with a creamy Tteokbokki

Delicious Seoul Stories 2012: Sebastien and Julien are French and love discovering new dishes and flavours. We have developed this fusion recipe for you to try at home and enjoy an unforgettable experience. This dish serve 4 people Doenjang Chicken stuffed with Kimchi mousse and serve with a creamy Tteokbokki 4 chicken breast 150g each Kimchi Mousse: 1 egg white 150 g Kimchi 1/2 teaspoon Gochujang 50 g Tofu Doenjang Sauce: 2 tbsp Doenjang 1 tbsp soy sauce 1tbsp Soju (rice wine) 2 tbsp Mirin (sweet rice wine) 2 tsp sugar 1 cm piece of ginger Creamy Tteokbokki with hot Chorizo and Haloumi cheese: 750g fresh Tteokbokki 100g haloumi 2 chorizo sausages 2 bunches broccolinni 1 onion 4 cloves of garlic 250 g mix asian mushroom 300ml cream 1 large banana red chilli 1 bunch Korean chive 2 shallots sliced 20 g pine nuts salt pepper Chicken cooking time: Poached the wrapped chicken with Kimchi mousse for 10 minutes in boiling water. Remove the cling wrap and dip the chicken in Doenjang sauce before roasting in the oven for 5 minutes at 200°C Bon appétit!