Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce. This colorful Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce is the perfect weeknight dinner. 51 more words
Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce. — Half Baked Harvest
Serves 2 to 3
For wasabi soy dipping sauce, optional
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https://www.maangchi.com/recipe/haemul-kimchi-bokkeumbap
For dipping sauce
For batter
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https://www.maangchi.com/recipe/gimmari
1 tbsp vegetable oil
1 onion, diced
4 garlic cloves, finely chopped
4cm piece ginger, sliced
1kg (about 2 lb) chicken drumsticks and bone-in thigh pieces
6 cups chicken stock
2 cups (about 300g) drained and lightly squeezed cabbage kimchi*, roughly chopped
1 Tbsp kimchi juice
2 Tbsp gochujang*
2 Tbsp soy sauce
2 tsp sesame oil
cooked ramen noodles to serve
hard-boiled eggs, halved
finely sliced spring onion (scallions) to serve
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https://www.marionskitchen.com/spicy-korean-chicken-ramen/
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https://www.maangchi.com/recipe/haemuljeon
Serves 2
Vegetables and mushrooms
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https://www.maangchi.com/recipe/soegogi-beoseot-deopbap
Korean beef patties
Kkaetnip Jeon
Fill half of the perilla leaf with beef mixture and fold it over to make a folded sandwich.
The rest is the same as above. Coat with flour and egg and then pan fry it.
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https://kimchimari.com/korean-beef-patties-perilla-jeon-recipe/
INGREDIENTS: 1 can of Ham(small size),
4 Sausages, 60g Ground beef, 3tbsp Baked beans, 1/2cup of Rice cake, 1/2 Tofu, 1/2 Green onion, 1/3 Onion, 1 cup of Kimchi, 1 Sliced cheddar cheese, 4 cups of Beef bone broth, 1 instant Ramen noodle Beef marinade sauce: 1/2tbsp Soy sauce, 1tbsp Cooking wine, 1tsp Minced garlic, Pepper Sauce: 1tbsp Red pepper powder, 1tbsp Red pepper paste, 1tbsp Soy sauce for soup, 1tbsp Minced garlic, Salt, Pepper
METHOD: 1. Cut tofu and kimchi. slice green onion and onion 2. Cut ham and sausage. Boil to remove oil. Marinate the beef for about 10 min 3. Add ham, sausage, green onion, kimchi, onion, tofu, beef and beans in the pot. Then mix the sauce ingredients, pour beef bone broth and boil for 5min 4. Add ramen and cheese in, and cook until it’s cooked
Source from Wife’s Cuisine –>https://youtu.be/HuzOYHe3s0Y
For cream cheese dipping sauce:
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Oven Fried Korean Popcorn Chicken, a slightly healthier, much easier, take on Korean style fried chicken. Inspired by the food carts found on the streets in Seoul. Breaded in corn flakes, oven baked, and finished with an addicting sweet and spicy Korean inspired BBQ sauce. This chicken is sure to be loved by all. Serve…
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Ingredients
• 1 pound napa cabbage (baechu) leaves, core removed
• 1 tablespoon salt
• 3 tablespoons fermented salty anchovies (myeolchi-jeot) with their liquid
• 1 cup water
• 2 teaspoons glutinous rice flour (or rice flour, or all purpose flour)
• 1½ teaspoons sugar
• ⅓ cup Korean hot pepper flakes (gochugaru)
• 1 tablespoon fish sauce
• 3 garlic cloves
• ½ teaspoon ginger
• ¼ cup onion
• 2 green onions, sliced diagonally
• ½ cup Asian chives (buchu), cut into 1 inch long
• ¼ cup carrot matchsticks
• 1 tablespoon sesame seeds
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Ingredients
• 1 ounce (28 grams) dried omija (about ¼ cup)
• 6 cups cold water
• 1 cup honey
• 1½ cup ice cubes
• 1 Korean pear (or anjou, bosc pear)
• 2 tablespoons pine nuts, tips removed
For the jelly noodles:
• 1 cup water
• 2 tablespoons plus 1 teaspoon mung bean starch
• ¼ teaspoon salt
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We’re rocking saucy chicken wing action today y’all!! HOT DAMN! Every year we host a NYE party at ours, I rock smoked chicken wings, and it feels like the entire neighbourhood shows up! So awesome. The wings? These Traeger Smoked Korean-Style Gochujang Chicken Wings. Seriously next-level awesome y’all. Smokey, Spicy, Sweet, and Crunchy. The Four […]
via Korean-Style Smoked Gochujang Chicken Wings — Dennis The Prescott
Serves 4 to 6
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Today’s recipe is vegetable and fruit water kimchi called nabak-kimchi in Korean. It’s fruits and vegetables fermented in a spicy more…
via Nabak-kimchi (Vegetable and Fruit Water Kimchi) 나박김치 — Cooking Korean food with Maangchi
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https://www.maangchi.com/recipe/samsaek-sandwich
Ingredients
12 slices of white milk bread, or white bread
The green filling:
• 1 english cucumber, chopped (about 2 cups)
• ½ teaspoon salt
• 2-3 tablespoons mayonnaise
• ¼ teaspoon ground black pepper
The yellow filling:
• 4 hard-boiled eggs
• 2 to 3 tablespoons mayonnaise
• 1 tablespoon yellow mustard
The red filling:
• 4 slices of cooked ham, pat dried and chopped
• 2 to 3 tablespoons mayonnaise
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https://www.maangchi.com/recipe/kkaennip-jeon
Ingredients:
• 15 medium size perilla leaves (kkaennip), washed and strained
• 8 ounces ground beef (or ground pork)
• 1 garlic clove, minced
• 1 green onion, chopped
• 2 tablespoons chopped onion
• 1 tablespoon soy sauce
• ½ teaspoon sugar (optional)
• ¼ teaspoon ground black pepper
• 1 teaspoon sesame oil
• 2 eggs, beaten with a pinch of salt
• 3 tablespoons flour
• vegetable oil
For the dipping sauce:
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• ¼ teaspoon hot pepper flakes
• 1 tablespoon chopped green onion
• 1 teaspoon sesame seeds
INGREDIENTS
1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish
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Ingredients (1 or 2 servings)
1 small yubuchobap kit (with 14 triangle pieces inside)
2 cups of cooked rice (about 10 ounces: 300 grams), made from 1 cup of rice
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Ingredients
2 cornish hens. Each hen weighs about 1½ pounds, a nice portion for 1 person.
½ cup short grain rice (or glutinous rice), rinsed and soaked in cold water for 2 hours
2 fresh ginseng roots, washed
2 large dried jujubes, washed
16 garlic cloves, washed and the tips are removed
2 to 3 green onions, chopped
salt
ground black pepper
For the sesame dipping sauce:
1 to 2 teaspoon salt
1 teaspoon sesame seeds
a pinch of ground black pepper
1 to 2 tablespoons sesame oil
For sweet sour soy dipping sauce:
3 tablespoons soy sauce
2 tablespoons white vinegar
1 teaspoon honey (or sugar)
½ a medium size onion, cut into chunks
1 Jalapeno (or green chili pepper), chopped
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Bulgogi
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https://www.maangchi.com/recipe/bulgogi-and-bulgogi-stew
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After making the Korean kimchi meatloaf I could not help but use some of the leftovers in patty melts! Patty melts are basically burger patties made in grilled cheese style with bread and cheese that is grilled until golden brown and all nice and melty, ooey and gooey with cheese just oozing out! For these…
Serves 2 | Prep Time: 5 Minutes | Cook Time: 10 Minutes
Ingredients:
2 large eggs
Water
4 cups chicken broth
2 packs instant ramen
1 cup kimchi (with juice), sliced
2 tablespoons Korean hot pepper paste (Gochujang)
1 teaspoon Korean chili powder (Gochugaru)
4 oz. mushrooms (white button mushroom, buna shimeji or shiitake)
1 teaspoon sesame oil
Salt to taste
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Meatloaf is a classic home style comfort food dish; not only is it easy to make and pretty cheap but it’s also super tasty! I often like to play with different flavours for my meatloaf and this Korean kimchi meatloaf is one of my favourites. I am a big fan of Korean flavours, especially homemade…
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