Method
- Simmer the chicken in 2L water with smashed ginger, garlic and spring onion for 60 minutes. Skim foam in the first 15 minutes for clear broth.
- Lift out the chicken; cool, debone and shred. Strain the broth through fine cheesecloth.
- Prepare the toppings: blanch spinach 30 seconds; squeeze dry, season with sesame oil, salt, garlic. Blanch bean sprouts 90 seconds; season similarly. Sauté shiitake in 1 tsp sesame oil. Make egg ribbons by frying a thin omelette and slicing into strips.
- Season the broth with soy sauce, salt and 1 tbsp sesame oil. Reheat to hot.
- To serve: place a mound of hot rice in a deep bowl. Top with shredded chicken, seasoned spinach, bean sprouts, shiitake and egg ribbons.
- Ladle hot broth over generously. Sprinkle spring onion and toasted sesame. Serve immediately. Eat by mixing components with the rice as you go.
Common questions
Can Onban be made ahead?
Onban is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 75 minutes.
Is Onban spicy?
Onban as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Onban vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Onban to make at home?
Onban is approachable for a home cook with basic stove skills — total time about 100 minutes, no special technique required.
Can Onban be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Onban — 'warm rice' — is one of the eight most famous Pyongyang dishes, served at celebratory family meals and during winter when warming food is preferred. The dish is Korean court cuisine in heritage but has stayed everyday in North Korean homes. The clean clear chicken broth and the seasonal vegetable toppings reflect the Korean philosophy of balanced, restrained cooking. South Korea has similar dishes but onban specifically is more associated with the North.
