3 In a medium mixing bowl, mix together remaining ingredients. Add drained sprouts and mix well. Check for seasoning and add more salt if needed. Serve chilled. Serves 4 to 6
2 tbsp (30 ml) gochujang (Korean chili paste) 2 tbsp (30 ml) soy sauce
1 medium carrot, peeled and cut into 2-in (5 cm) pieces 1 small yellow onion, peeled and cut into 2-in (5 cm) pieces 1 Korean chili pepper or 2 serrano peppers, cut into 2-in (5 cm) pieces
1 tbsp (15 ml) sugar 2 tsp (10 ml) mirin 2 tsp (10 ml) honey 2 tsp (10 ml) pineapple juice 2 tsp (10 ml) sesame oil 1 lb (500 g) boneless, skinless chicken thighs
1 garlic clove, minced 2 tbsp (30 ml) soy sauce 1 tbsp (15 ml) sugar ½ tsp (2.5 ml) salt
1 tbsp (15 ml) mirin ½ cup (125 ml) water toasted sesame seeds, for garnish 1 In a large saucepan with a lid (preferably non-stick), heat oil over medium heat. Add potatoes and fry for 5 minutes, turning occasionally. 2 Add carrots and fry another 2 minutes, turning occasionally. 3 Add onion, pepper and garlic and fry another 2 minutes, stirring occasionally. 4 Add soy sauce, sugar, salt, mirin and ½ cup (125 ml) water. Cover and cook for 8 to 10 minutes, or until potatoes are tender but not falling apart, adding more water while cooking if needed. Once potatoes are tender, remove lid and reduce liquid until it just coats potatoes. Serve at room temperature and garnish with sesame seeds. Serves 4 to 6
½ head green lettuce, washed, to serve 1 bunch perilla leaves, to serve (optional) 4 garlic cloves, thinly sliced, to serve 2 Korean chili peppers or serrano peppers, thinly sliced, to serve white short grain rice, cooked, to serve Fermented Bean Sauce, make ahead, recipe follows, to serve 1 With a blender, blend pear, onion, 5 garlic cloves, ginger and water until smooth. Add the gochugaru , gochujang , soy sauce, sugar, mirin, honey, pineapple juice and sesame oil. Blend to combine. Once combined, transfer to a container large enough to marinate chicken. Add chicken and mix well. Marinate, covered, in refrigerator, for 1 hour. 2 Cook chicken pieces on Korean grill over medium-high heat until cooked through, about 5 to 7 minutes per side. Cut into bite-sized pieces to serve. 3 To eat, if desired, rip a piece of lettuce into a bite-sized piece, put a perilla leaf, a piece of chicken, garlic slices, rice and some Fermented Bean Sauce.
SPICY BRAISED TOFU 1 x 16 oz (500 g) block medium tofu 1 to 2 tbsp (15 to 30 ml) vegetable oil 2 garlic cloves, minced 1 small onion, finely chopped 1 tsp (5 ml) soy sauce 2 tsp (10 ml) sugar 1 tsp (5 ml) gochujang (Korean chili paste) 2 tsp (10 ml) gochugaru (Korean chili powder) 1 pinch salt, or to taste ½ cup (125 ml) water 1 tsp (5 ml) toasted sesame oil 2 tsp (10 ml) toasted sesame seeds green onion, sliced, for garnish 1 Slice tofu block into 1-in (2.5 cm) thick slices. Then cut each slice in half so you have 2 squares. Then cut each square in half on the diagonal into triangles. Line a sheet pan with triple layer of paper towel. Place tofu in a single layer on paper towel and cover with 3 more layers of paper towel. Lay another sheet pan on top of paper towel to lightly press tofu. Let sit for 10 minutes. 2 In a large non-stick skillet, heat oil over medium heat. Fry tofu in batches until golden brown, turning halfway through, about 3 minutes per side. Set fried tofu aside on paper towel to absorb excess oil. 3 With remaining oil, sweat garlic and onion in skillet. Add soy sauce, sugar, gochujang , gochugaru , salt and water to combine, and add back tofu. Simmer, covered, over low heat for 10 minutes. 4 Add sesame oil and sesame seeds. Stir to combine. Garnish with sliced green onion and serve warm. Serve 4 to 6
PAIRS WITH CHUM CHURUM PEACH SOJU South Korea $8.49 699397 360 ml
KOREAN BARBECUE SIDE DISHES
SESAME BEAN SPROUTS 1 lb (454 g) mung bean sprouts or regular bean sprouts
2 garlic cloves, minced 1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) toasted sesame oil 2 tsp (10 ml) toasted sesame seeds, lightly crushed 2 green onions, finely sliced salt, to taste 1 In a medium to large saucepan, bring salted water to a boil and blanch sprouts. 2 Drain and shock sprouts in ice water, then let drain for 10 to 15 minutes, or until all excess water is gone.
SOY-GLAZED POTATOES ( GAMJA-BOKKEUM ) 3 tbsp (45 ml) vegetable oil 1 lb (500 g) yellow potatoes, peeled and cut into 2-in (5 cm) pieces
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