Spicy Korean Chicken with Cucumber Salad


Ingredients:

500g Boneless Chicken thigh

1 toasted tablespoon sesame seeds
To serve

Cooked Brown rice

butter lettuce leaves

Spring onions, thinly sliced
For The Salad:

250g Lebanese cucumber, thinly sliced

1 long red chilli, deseeded, cut into thinly strips

1 spring onion, thinly sliced

15g coriander leaves, roughly chopped
Salad Dressing: (mix well till sugar dissolve)

1 tablespoon apple cider vinegar / rice wine vinegar

1 teaspoon caster sugar


Marinade:

50g spring onions, roughly chopped

20 garlic, roughly chopped

2 tablespoon soy sauce

80g Korean hot pepper paste (Gochujang – available at Asian supermarket )

25g brown sugar

25g honey

1 tablespoon sesame oil

1 tablespoon apple cider vinegar / rice wine vinegar


Direction:

1. Cut the chicken thigh into large chunk


2. Put all the marinade ingredients in a food processor and blend until a paste is form. 


3. Reserve 50g of the marinade (to serve). Pour the remaining marinade on the chicken and mix well. Marinate in the refrigerate for 30 mins or overnight


4. Place the salad ingredients in a medium size bowl. 


5. Drizzle the salad dressing over salad and toss to coat, set aside


6. Heat oil in a non stick pan over medium heat and cook the chicken till cooked chicken and brown.
7. Serve chicken with cucumber salad, brown rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra spring onion, if desired

Bibimbap – Korean mixed rice with meat and vegetables 🐮🍚

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This one meal dish might look like a lot of work as it has got 6 dishes to cook separately, but is actually quite easy to prepare and is very well balanced meal. You can replace with different kind of meat and vegetables to suite your liking, it is a very versatile dish and also very easy to prepare if you have a few friends coming over for dinner.

Serve 4
Ingredients:

4 serving of cooked steam rice

4 sunny side up eggs

Toasted white sesame seed
Bibimbap sauce: (mix well in a bowl)

3 tablespoon Gochujang (Hot Pepper Paste)

1 1/2 tablespoon sesame oil

1 1/2 tablespoon brown sugar

1 1/2 tablespoon water

1 1/2 tablespoon toasted white sesame seed

1 1/2 teaspoon vinegar

1 teaspoon minced garlic

  


Ingredient for the bean sprout:

250g fresh bean sprout
1 teaspoon salt
Seasoning for the bean sprout: (Put into a bowl)

1/2 tablespoon finely chopped spring onion

1/2 teaspoon minced garlic

11/2 teaspoon toasted white sesame seed

1/4 teaspoon salt (or to taste)

1 1/2 tablespoon sesame oil

  

Method for the bean sprout:

Heat enough water in the wok, put in the bean sprout and salt and blanch for 30 sec.

  
Dish up and drain in colander

  
rinse under cold tap water for 1 min

  
squeeze the bean sprout to remove excess water

add in the seasoning and mix well, set aside

  

Ingredients for the spinach:

250g fresh spinach leave

1 teaspoon salt

Seasoning for the spinach: (put into a bowl)

1/2 teaspoon minced garlic

1 1/2 teaspoon toasted white sesame seed

1/4 teaspoon salt (or to taste)

1 1/2 tablespoon sesame oil

  

Method for the spinach:

Heat enough water in the wok, put in the spinach and salt and blanch for 30 sec.

  
Dish up and drain in colander, rinse under cold tap water for 1 min

  
squeeze the spinach to remove excess water

Cut the spinach into smaller section

  
add in the seasoning and mix well, set aside

  

Ingredient for the carrot:

120g carrots

1/2 teaspoon salt

Method for the carrot:

Heat oil in wok, put in the carrot and salt and cook till carrot is cooked. Dish up and set aside.

  

Ingredient for the mushroom:

100g fresh shiitake mushroom, slice thinly

1/2 teaspoon salt
Method for the mushroom:

Heat oil in wok, put in the mushroom and salt and fry till mushroom is cooked. Dish up and set aside.

  

Ingredients for the beef: (marinate for at least 1 hour)

250g mined beef

2 tablespoon light soy sauce

2 tablespoon sesame oil
2 teaspoon brown sugar

1/2 teaspoon minced garlic

Method for the beef:

Heat oil in wok, put in the beef and fry till done. Dish up and set aside.

  

To serve:
Arrange the meat and vegetable around the bowl, put the egg in the middle and top with sauce. Serve immediately

Korean Pork Bowl

 

Open up the fridge and I got no idea what to cook, but when I saw the tub of Korean Hot Pepper Paste, I suddenly feel like eating it with rice in this raining day, but I don’t have all the other ingredients to cook Bibimbap, all I have is a packet of pork slice and eggs, so here it is – a quick, simple and delicious meal.

Serve 4

Ingredients:

500g ​pork slice

1 small​ onion, sliced

4-5 ​spring onions, sliced on angle

1 ​carrot, grated

5 ​cloves of garlic, crushed

¼ cup​ soy sauce

1 tbsp​ sesame oil

3 tbsp ​sugar

4 eggs

Cooked Steamed rice

Korean Hot Pepper Paste

Method:

1. First make the marinade.  Place the garlic, soy sauce, sugar and sesame oil into a bowl.  Once the sugar has dissolved, add the meat, onions and carrot and mix thoroughly.

2. Leave to marinate for at least 2 hours or overnight if time allows.

3. Heat oil in wok and pan fry the eggs to your liking, dish up and set side 

4. Heat oil in wok and fry the pork till cooked.

5. Scoop the rice into a deep bowl, put the pork on top the rice follow by the eggs

6. Add a teaspoon of Korean Hot pepper paste