Yangnyeom Chicken

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During our new year celebration I made some yangnyeom chicken. It’s basically Korean spicy chicken with a hint of sweetness. This dish is perfect for celebrations because it goes well with beer!

Below is the recipe I that I use. I know my chicken doesn’t look too good on the photo but it actually tastes good! Feel free to adjust my recipe to your liking.

YANGNYEOM CHICKEN
Serving size: 3-4

Ingredients:

1kg whole or choice cut chicken
Marinate in-
3tbsp Cooking wine
2tbsp Ginger juice

1/2cup flour with a pinch of salt
1/2cup potato starch
Enough oil for deep-frying
Optional garnish: crushed peanuts

For seasoning sauce-
6tbsp water
5tbsp maple syrup (or corn syrup,honey)
4tbsp soy sauce
4tbsp unsweetened strawberry jam
5tbsp ketchup
4tbsp red pepper paste(add more for extra spice)
3tbsp onion juice
2tbsp brown sugar
1/2tsp pepper

Instructions:

  1. Clean and chop your chicken.
  2. Marinate chicken and set aside for 20 mins.
  3. While waiting, make seasoning sauce.
  4. Pre-heat the oil in a pan or pot, whichever works for you for deep-frying.
  5. Prepare potato starch and flour mix.
  6. If your chicken is ready, coat it evenly with the flour mix.
  7. Once the oil is hot enough, start frying chicken. You can do it in batches if your pan or pot is not enough.
  8. Deep-fry your chicken into a nice golden brown.
  9. To make it crispy, you’ll need fry it twice. After frying, set it aside.
  10. Cook your seasoning sauce. Bring it to a boil.
  11. Toss your chicken into the seasoning sauce. Coat each piece nice and evenly.
  12. Serve the chicken by itself or garnish it with peanuts.

I will be posting a video on youtube of me making this dish. You can go to my channel and check it out later.

I’d love to hear from you! Let me know if you’ve tried this and if you have any suggestions for me. Thanks for stopping by!

 

Basic Kimbap

I’m stuck in winter at the moment but I have that summer state of mind. So what do I do to bring extra cheer to my grey days? I make a classic “picnic” food—kimbap!

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I have tried making kimbap (Korean seaweed rice rolls) a couple of times before with my friends but I’ve never really tried rolling them myself. Now that I’ve tried it, here’s the recipe and some tips I recommend if it’s your first time as well.

KIMBAP
Serving size: 6 rolls

Ingredients:
6 sheets of roasted seaweed paper/ laver
4 cups short grain rice

200g beef
Seasoning for beef:
2tbsp soy sauce
1tbsp cooking wine
1tbsp sesame oil
1tsp minced garlic
a pinch of pepper and sugar

1/2 carrot
1/2 danmuji (yellow pickled radish)
2 eggs

1 medium bowl of spinach
Seasoning for spinach:
1tsp minced garlic
1tsp sesame oil
a pinch of pepper and salt

Instructions:

1. Cook the rice.

2. While waiting cut the beef into long thin strips. Season it. Set aside.

3. Make scrambled eggs, fry it flat.

4. Cut the egg into long strips as well.

5. Boil salted water, enough for your spinach.

6. While waiting, cut the danmuji into long strips. (You can also buy this pre-cut for kimbap making)

7. Julienne the carrot. (Optional: stir-fry this and season it with a little bit of salt)

8. Blanch the spinach for 30 seconds.

9. Drain it and rinse it under cold water until is cool enough to touch.

10. Squeeze the excess water and season it.

11. Stir-fry the beef.

12. See if the rice is ready (You can season it with with a little bit of sesame oil once it’s done).

13. On a flat surface, lay your bamboo rolling mat (using this is optional but I highly recommend it for beginners).

14. Lay a sheet of seaweed paper on top of the mat and spread a layer of rice on it. (I recommend leaving an inch on top of the sheet without rice)

15. On the lower side, layer strips of egg, beef, carrot, danmuji and spinach.

16. Roll the seaweed nice and tight.

17. Seal it by using water to moisten the edge you left plain and roll it all the way.

18. Repeat 13-17 until you’ve used up all your ingredients.

19. Cut the rolls and serve! (I recommend cleaning the knife every now and then to ensure a clean cut)

It’s really easy to adjust this recipe to match your personal liking. You can basically put anything you want in your kimbap! I’ll be posting a video on how I made this the first time so check my youtube channel if you want to see how I did it. Try it yourself and let me know how it goes!

Samyang Nuclear Spicy Ramen

My mom mistakenly bought the 2x Spicy Samyang Ramen that everybody’s talking about. It wasn’t really much of a “challenge” video but we filmed ourselves eating it anyway.  I always thought I have a fair tolerance for spice but the ramen made me cry like a baby! See what happened! Hope you like it!

Quick and Easy Kimchi Jjigae

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If you’re looking for a quick and simple Korean soup that you could make right at home, you have come to the right place! I’m sharing here today how I cook Kimchi Jjigae at home.
 ——-
KOREAN KIMCHI JJIGAE
Serving Size: 2 Persons
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Ingredients:
100g Pork
150g Well ripened Kimchi
50ml Kimchi Juice
100g Soft Tofu
30g Onion
20g Green Onion
800ml Water
 —–
Seasoning:
1tsp Sugar
1tsp Minced Garlic
2tsp Red Pepper Paste
1tbsp Soybean Paste (opt)
1tbsp Sesame Oil
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Instructions:
    1. Cut pork into bite size chunks. Rinse it in cold water then set aside.
    2. Chop you kimchi about the same width as your pork.
    3. Slice the onion.
    4. Slice the green onion diagonally.
    5. Mince the garlic.
    6. Make your seasoning and mix it with the pork and kimchi.
    7. Heat up an oiled pot. While waiting, cut your tofu into bit size pieces then set it aside.
    8. When pot is hot, put the pork and kimchi mix.
    9. Stir ocassionally making sure the pork is cooked evenly.
    10. When pork looks to be 90% cooked, add about 600ml of the water.
    11. Add in the onion and the green onions. Cover and stir occassionally.
    12. When the water starts boiling, add the kimchi juice and the rest of the water. Leave it to boil again.
    13. If the pork is all cooked, turn of the heat. Transfer it into your serving bowl.
    14. Put in the tofu while soup is still very hot.
    15. Garnish it it green onions and serve!

 

If you want to turn this dish to a vegetarian version, simply substitute the pork with Shiitake Mushrooms. For vegans, find a vegan kimchi before starting this dish. Traditional kimchi is made with a seafood by-product like fish sauce and/or salted shrimp so you may want to check the label first.
This dish is so easy to make! I will put up a video of how I cook it on my YouTube channel so you could see it too. I hope you try this one yourself and let me know how it turns out!