Korean Chicken with Chili Sauce

Korean Chicken with Chili Sauce
Serves 4

oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed

Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil

For the sauce, place all the ingredients in a bowl and mix well. Set aside.

For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.

Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.

Korean Kimchi Chili

Korean Kimchi Chili
Serves: 6

2 lb beef stew beef, cubed
½ lb thick cut bacon, in lardons
1 small onion, chopped
2 cloves garlic, minced
1 cup kimchi, chopped
2-4 Korean chilis, minced
2 tablespoon sesame oil
2 cans kidney beans, drained
2 tablespoon gochu garu (Korean chili paste)
2 tablespoon gochu jang (Korean chili flakes)
4 cups chicken stock
2 cup shredded cheese

Place large pot on stove at medium high heat, add the bacon and beef cubes and brown, transfer meat and bacon to another bowl and set aside.
Use the same pot and add sesame oil, garlic, onion, and chilis. Cook 5 minutes. Add kimchee and sautee for anothing minute.
Add beef and bacon back into the pot with chicken stock, kidney beans and cook for at least one hours.
Garnish with cheese and enjoy!

Korean Chicken with Chili Sauce

Korean Chicken with Chili Sauce
Serves 4

oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed

Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil

For the sauce, place all the ingredients in a bowl and mix well. Set aside.

For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.

Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.

Korean (not)Fried Chicken

Korean (not)Fried Chicken
For 2 lbs wings

2 lbs chicken wings, prepped
Brine water (plus sugar and salt)

Bring chicken wings in water+salt+suger for at least an hour. Drain and toss with cornstarch.
Put on foil-lined tray, spray with oil, and cook at 400 for 30 minutes. Finish under broiler.

Mix for sauce, and boil until coats a spoon:
1 T soy sauce
3 T gochujang
2 T brown sugar
1 T honey
1 tsp gochugaru
2 T vinegar
1 T each minced ginger and garlic
3 t sesame oil

Or, Sweet Ginger Soy Sauce:
1/4 cup water
1 T minced ginger
1 clove minced ginger
2 T brown sugar
2 T vinegar
2 T honey
2 Tbsp. soy sauce

Toss wings with sauce and finish with toasted sesame seeds

Bibimbap Soba Stir Fry

Bibimbap Soba Stir Fry
Serves 4-6

1.5 korean bbq beef, marinated, raw
8oz firm tofu, cubed
12-16oz soba noodles, cooked

Sauce:
1 clove garlic, minced
1 Tbs chili sauce
3 Tbs soy sauce
1/4c gochujang
1 Tbs korean red chile flake
1 tsp sesame oil
1 Tbs sugar

1 large carrot, matchsticks
1 red pepper, matchsticks
1 cup kimchi, drained and chopped
1-1.5 lbs bok choy or similar cut up
3 scallions, chopped

If you don't have pre-marinated beef, make 1.5 recipe of sauce, and marinate in the extra half recipe for at least 8 hours
Stir-fry the beef until just done. Remove to a big bowl.
Stir-fry the carrots with a spoonful of sauce until just cooked a little. Add red pepper, and remove to the big bowl once red pepper is a little cooked.
Stir-fry the tofu for a few minutes with a spoonful of sauce, and reserve again.
Stir-fry the kimchi until hot and some juice has evaporated. Add choy and a spoonful of sauce and mix around.
Add everything to the pot, including the rest of the sauce and a little water if needed, and mix it all up.

Korean Tofu Stir-Fry

Korean Tofu Stir-Fry
For 2

20oz tofu, cubed
1 larger zucchini, half-moons
1.5 lbs brocolli florets
1 small onion, sliced
3 cloves garlic, minced
2 tsp minced ginger
3 tbs gochujang
2 tbs soy sauce + 2 tbs mirin or wine+sugar
scallions, cilantro

Stir-fry garlic, ginger, and onion for a minute until no longer raw. Add
broccoli and cook for a minute, and then zucchini and cook for another
minute. Before the veg are done, add tofu and heat through.
Add sauce ingrediants, mix, and garnish.

Korean Braised Chicken w/ Potatoes

Korean Braised Chicken w/ Potatoes
4 Servings

6 chicken thighs
3-4 medium sized potatoes, chunked
2 onions, rough chopped
1 carrot, diced
1-2 jalapenos, minced
2 tbsp minced garlic
3 tbsp kochujang (hot pepper paste)
2 tbsp kochukaru (red pepper flakes)
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
2 green onions
1 tbsp ginger
<2 cups of water
Salt and pepper
1 zucchini, chunks
2 cups broccoli, cut up

In a heavy pot, cook the aromatics until tender. Add chicken and brown. Add potatoes, and all ingredients except green onions. Cover and cook for 20 minutes. Add broccoli and zucchini, and cook another 10 minutes.
Sprinkle salt and pepper to taste.
Chop and add scallions to simmer for 5 additional minutes.
Serve hot with rice.

Korean Udon

Udon with Pork, Watercress, and Kimchi
Serves 4

* 2qt chicken broth + 2c Water
* 6-8 tablespoons gochujang
* 3 inch piece ginger, peeled and smashed
* 2 whole star anise
* 1 pound pork butt, trimmed into 1-inch cubes
* 12 oz udon or other
* 2 cup bean sprouts
* 3 large eggs, hard boiled
* 2 bunches watercress, lower stems removed
* 1 cup kimchi
* 3 chopped scallions
* Fried Shallots, gochugado

Put the broth in a large pot and whisk in hot pepper paste. Add the
ginger, star anise and pork. Bring to a simmer over moderate heat, cover
partially and simmer gently until the pork is tender, about 1 1/2 hours.

Discard the ginger and star anise.

Cook, drain, and rinse noodles.

Add the bean sprouts, kimchi, and watercress to the broth, and just wilt
the watercress. Add everything else, and serve with shallots and halved
eggs.

Spicy Soba with Edamame

Oh cold weather...

Spicy Soba Noodles with Edamame
Makes 4 servings

For sauce
~1/3 cup water
~1/3 cup soy sauce
4-6 teaspoons Korean chile paste
1 Tbs regular chile paste
1 chile pepper, minced
1 tablespoon brown sugar

For noodles
3 tablespoons sesame seeds
2 tablespoons minced ginger
1 tablespoon minced garlic
10 oz sliced mushrooms, shiitake or cremini
1 large Napa cabbage, sliced
6 scallions, thinly sliced
12 ounces soba
2 cups shelled frozen edamame (about 8oz)
Cornstarch slurry, if needed

Make the sauce. Mix in as much Korean chile paste as the liquid will
allow.

In a very large skillet, sauté ginger and garlic until fragrant. Add
shiitakes and sauté, stirring frequently, until tender and starting to
brown, about 6 minutes. Add cabbage and scallion whites and cook,
stirring occasionally, until cabbage is crisp-tender. Add sauce and
simmer 2 minutes.

While cabbage is cooking, cook soba and edamame together in a pasta pot
of boiling salted water until noodles are just tender, about 6 minutes.
Rinse the soba afterwards with cold water.

Mix everything together, adding the scallion whites and toasted sesame
seeds or sesame oil. If the sauce is a bit soupy, thicken with cornstarch
slurry.

Korean Mussel Soup

Korean Mussel & Tofu Soup
Servings: 6

1 pkg. Tofu (fried)
2 lbs mussels
8oz noodles - udon/soba/etc
3 cloves garlic, minced
1 Tbs ginger, minced
1 shallot, minced
1/4c gochujang
4 cups Beef stock + 2 cups water
2 Tbs Ground red pepper
1 bunch/bag/pound greens
3 scallions, sliced

Preparation Method:
Cube the tofu.
Clean the mussels.
Cook and drain the noodles
In a soup pot, saute the garlic, shallot, and ginger in oil. Add gochujang and saute for a minute. Add the beef stock and mix everything. Boil for 5-10 minutes.
Throw in the mussels. Once cooked, remove and reserve the meat.
Add tofu and greens and red pepper, cook until greens wilt.
Add noodles, scallion, and mussel meat. Mix and serve.