KOREAN GRILLED CHICKEN
Provided by Bobby Flay
Time 4h50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
- Light a grill, making sure to include a zone of indirect heat.
- Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.
KALBI SHORT RIBS IN DA KITCHEN TERIYAKI SAUCE
Steps:
- Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs.
- Preheat a grill to medium heat.
- Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions.
DAK GALBI (KOREAN SPICY CHICKEN STIR-FRY)
Dak galbi is another spicy, stir-fried chicken dish that all Koreans seem to love. The main dish between this and other spicy dishes is the addition of cabbage and usually perilla leaves, giving it a distinct and satisfying aroma. There are many dak galbi restaurants/quasi-bars that set up a single, large frying pan in the center of the table for everyone to enjoy the meal together (Koreans literally love eating together). Serve with rice.
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 50m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
- Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
- Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.
Nutrition Facts : Calories 385.9 calories, Carbohydrate 52.8 g, Cholesterol 58.5 mg, Fat 7.3 g, Fiber 3.4 g, Protein 25.8 g, SaturatedFat 1.3 g, Sodium 384.1 mg, Sugar 7.3 g
KALBI (GALBI) CHICKEN /KOREAN BBQ CHICKEN
Chicken thighs marinated in Kalbi Sauce/Marinade overnight then grilled to perfection! I have garnished Kalbi Chicken with chopped Scallions/Green Onions & sesame seeds.Tastes heavenly!
Provided by Gastro Guru
Categories Main Course
Time 2h20m
Number Of Ingredients 7
Steps:
- Marinate chicken pieces overnight in Kalbi Sauce
- Heat Stove Top Grill On high flame then spray with oil
- Add red chili powder to marinated chicken. Mix well
- Place marinated chicken pieces on grill and cook each side for 3 minutes or until done
- Layer serving dish with cooked rice then place cooked Kalbi Chicken pcs on it
- Garnish with sesame seeds & chopped scallion/green onion
- Wallah! Your delicious Kalbi Chicken/Korean BBQ Chicken is ready!
KALBI MARINADE
This very flavorful marinade can be used for chicken pieces, beef steaks, ribs, pork ribs, or chops. It works best when you can marinate overnight!
Provided by CLGOODRIDGE
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 32
Number Of Ingredients 11
Steps:
- Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 10.4 g, Fat 2.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 608.1 mg, Sugar 7.2 g
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DAKGALBI (STIR-FRIED SPICY CHICKEN) - KOREAN BAPSANG
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Estimated Reading Time 7 mins
- Soak the rice cakes in cold water for 10 to 20 minutes if hardened. Skip if using fresh rice cakes.
- Mix all the sauce ingredients well in a bowl. Cut the chicken into bite size pieces. Mix with the sauce (reserving one tablespoon if you’re going to make fried rice at the end) and marinate while preparing vegetables.
- Cut the chicken into bite size pieces. Mix with the sauce (reserving one tablespoon if you’re going to make fried rice at the end) and marinate while preparing vegetables.
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- Prepare the marinade. Combine kiwi, ginger, garlic and sliced scallions in a food processor. Pulse to roughly chop and blend together. Add soy sauce, mirin, sesame oil, maple syrup, rice vinegar and sugar. Blend until smooth.
- Marinate the chicken. Place chicken thighs in a zipper-topped plastic bag and pour in marinade. Seal bag and squoosh it around to coat chicken. Let chicken marinate at least 3 hours in the fridge, turning the bag a time or two. Preferably let it marinate longer, but not overnight (that's just too long). I got up a little early on a workday morning and prepared the marinade. That evening, I cooked the chicken.
- Cook the chicken. Preheat the oven to 375ºF. Heat a little oil in a large, oven-safe skillet over a medium-high flame. remove the chicken from the marinade, shaking off any excess, and place it in the skillet sin side down. Discard marinade. Brown chicken skin side down for 5 to 7 minutes, then turn. Brown the flesh side for 2 minutes and transfer pan to oven.
- Cook for 15 to 20 minutes, until an instant-read thermometer registers at least 165ºF (check about 12 minutes in, so you don't overcook it).
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