Korean Steamed Chicken With Vegetables Recipes

SHEET PAN KOREAN CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 375 degrees.
• Toss all the ingredients together in a bowl.
• Add the chicken to the center of the cookie sheet.
• Add the vegetables around it in an even, single layer.
• Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp.

JJIMDAK (KOREAN BRAISED CHICKEN)

Steps:

• Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
• Clean the chicken and cut into small pieces. Trim off excess fat.
• Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
• Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
• Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
• Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.

KOREAN FRIED CHICKEN

Steps:

• Set a wire rack inside a rimmed baking sheet and place near stove. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Heat over high until thermometer registers 350ºF.
• Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3-5 minutes. Transfer to a plate and let cool; set aside.
• Heat sesame oil in same skillet over medium. Add ginger and scallion whites. Cook, stirring frequently, until scallions are tender, about 1 minute. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Add 1/4 cup water; whisk to combine. Transfer sauce to a large bowl and cover to keep warm; set aside.
• Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Add vodka and 1/2 cup cold water, then whisk until a smooth, loose batter forms. Add chicken and toss to coat.
• Using tongs, remove chicken from batter, letting excess drip back into bowl. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6-8 minutes per batch.
• Transfer fried chicken to prepared rack. Add chicken to reserved sauce and carefully toss to coat. Transfer to a serving platter. Top with reserved toasted sesame seeds and scallion greens.

KOREAN SESAME CHICKEN AND POTATOES

Steps:

• Place a large Dutch oven over medium heat. Add chicken and cook until browned, about 10 minutes. Drain and discard fat.
• Mix soy sauce, water, garlic, sesame oil, and sesame seeds together in a large bowl. Add sugar to taste, remembering you can always add more, but you can't take away. Stir to mix well and dissolve sugar. Fold in potatoes, carrots, and onion. Season with pepper.
• Pour vegetables into the Dutch oven to cover chicken. Cover with a lid and bring to a boil, about 5 minutes. Stir and reduce heat to medium for about 5 minutes. Reduce heat to low and simmer 40 minutes more, stirring occasionally.
• Serve chicken and vegetables over hot cooked rice.

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Steps:

• Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
• Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
• While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
• Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

KOREAN STEAMED CHICKEN WITH VEGETABLES

Steps:

• Bring the water to boil in a steamer, cover and reduce the heat to a simmer. Place the whole chicken on a rack and let it cook for 1 to 1 1/2 hours. When the chicken is cooked, remove it from the steamer and cool. Increase the heat to high and boil the stock in the base until you have reduced it to about 2 cups, about 15 minutes.
• When the chicken is cool, peel the meat off all the bones (discarding any fat and cartilage) and cut the flesh into bite-size pieces.
• Pour the liquid from the steamer into a large saucepan and set it over medium heat. Add the onion, carrot, bamboo shoots, ginger, Cayenne and mushrooms. Cover, let the mixture come to a boil, reduce heat to low and simmer about 5 minutes.
• Meanwhile, set a small frying pan over medium heat and coat the surface with half the oil. Just before the oil begins to smoke gently add the egg whites, beaten, rotating the pan until they spread into an even layer. Turn only once when the albumin has just set. Repeat the process with the beaten egg yolks and turn both omlettes onto paper towels to drain. When the omelettes are cool, slice them into diamond shapes, about 1 1/2 inches to a side.
• Add the scallions and chicken to the simmering liquid in the saucepan. Season with the soy sauce and add the walnuts. Leave the saucepan uncovered and adjust the heat to continue simmering all ingredients. Let the mixture cook for about 2 minutes; then transfer the contents to a heated bowl or tureen. Scatter the egg diamonds and pine nuts over the top and serve at once.