Spicy Stewed Chicken with Vegetables (Dahk BokkeumTang 닭볶음탕)

Main Ingredients:
* 1 Whole Chicken cut into pieces or 1 pound Boneless Chicken Breast(I use boneless)
* 2 Cups Onion, cut into quarters and slick thick
* 2 Cups Potato, cut into big chunks
* 1 Cup Carrot, cut into large slices
* 3 Green Onions, cut into one inch pieces on the diagonal
* 1-2 Hot Peppers (Optional) I omit
* 1 1/2 Cup Water

For Chicken:
* 1 Tbsp Cooking Wine
* 1/4 tsp Salt
* 1/8 tsp Black Pepper Powder

Sauce Ingredients:
* 5 Tbsp Red Pepper Paste (found at your local Korean store)
* 3 Tbsp Red Pepper Powder (found at your local Korean store)
* 2 Tbsp Soy Sauce
* 1/2 Tbsp Cooking Wine
* 1 Tbsp Sugar
* 1 Tbsp Corn Syrup
* 2 Tbsp Minced Garlic
* 1 tsp Sesame Seeds
* 1 tsp Sesame Oil
* 1 Pinch Black Pepper

*Place chicken in a glass bowl and add the cooking wine, salt and pepper, Mix
*Clean and cut vegetables
*In a separate bowl mix the sauce ingredients until well blended
*In a large pot, place the chicken and vegetables in the pot, add sauce, then water and mix until well blended.
*Cook on Medium-High for about 30 minutes until the Chicken and Potatoes are cooked through.

Yield: 4 Servings

Enjoy!

Here is another recipe from the same YouTube channel I found the Spicy Pork recipe on. Here is a link to the channel.
http://www.youtube.com/watch?v=RQLO8QPNOp0&feature=channel_video_title

Mongolian Beef

Ingredients:

* 1 lb sirloin or flank steak

* Marinade:
* 1 egg white
* Pinch of salt
* 1 teaspoon sesame oil
* 1 tablespoon cornstarch

* Vegetables:
* 4 green onions, sliced on the diagonal into 1-inch pieces
* 1 8-ounce can baby corn
* 1 garlic clove, minced

* Sauce:
* 3 TB hoisin sauce
* 2 TB water
* 1 TB dark soy sauce
* 2 tsp rice vinegar, or 1 tablespoon Chinese rice wine or dry sherry
* 1/4 tsp chile paste, or to taste

* Other:
* 1 tsp sugar
* 1 cup oil for frying beef
* 2 TB oil for stir-frying

Preparation:
Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly. Mix together the sauce ingredients and set aside.

When the beef has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels.

Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-fry briefly, and add the baby corn. Add the green onions.

Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken.
Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot. Serves 4.

Spaghetti With Meat Sauce

You will need:

28 oz. can pureed tomatoes
28 oz. can tomato sauce
1 large red onion, quartered then sliced
5 cloves garlic, crushed and minced
Fresh basil
6 Thin sliced boneless pork chops, fat trimmed
2 Rib eye steaks, fat trimmed
Olive oil
Red pepper flakes
Salt & Pepper

~ For a thicker sauce, use 2 cans of puree and omit the tomato sauce.

* Begin by chopping the onion, garlic, basil, and trimming the fat off the meat
* In a large pot heat the pan, add oil, when the pan is hot add onion and cook
on medium heat until caramelized, 4-5 minutes. Add garlic and basil, cook for an additional minute until the garlic and basil becomes fragrant.
* Add tomato puree, sauce, red pepper flakes to your liking of hotness, salt & pepper
* Stir to mix and start simmering
* In a skillet, heat pan and add oil.
* Season meat with salt and pepper.
* When oil is hot on high heat sear meat on each side and place in the sauce pot.
* Simmer sauce for a minimum of 2 hours, the longer the better.
* Serve over your favorite pasta.

Enjoy!

Black Beans

You will need:

1 large onion
1 large green pepper
3 cloves garlic, peeled, crushed, and chopped
3 tablespoons mojo sauce or 3 tablespoons vinegar (I use Mojo)
Olive oil for frying
2 or 3 cans plain, unseasoned black beans
1 bay leaf
3 teaspoons ground cumin
Salt and pepper to taste

Make a sofrito by chopping onion and green pepper. Sauté onions and green pepper in olive oil until onions are translucent.

Add crushed and chopped garlic and sauté another minute or so. Take about one cup of beans and mash them to make a chunky paste.

Add this paste, the canned beans and the sofrito to a sauce pan. Add bay leaf, mojo, cumin, and let simmer on low heat for about 20 minutes.

Serve over rice.

* If you are only cooking for 2-3 people, only use one can of beans and then half of all the other ingredients.

* I personally like my beans the thickness you see in the picture. If you see that the beans are too watery just cook on high heat while stir constantly until some of the liquid evaporates out and you have your desired thickness.

Enjoy!

Chicken Fajitas

You will need:

Marinade:
1/8 cup lime juice
1/8 cup lemon juice
1/8 cup orange juice
2 tablespoons olive oil
4 cloves garlic-crushed
3 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound boneless chicken breast

Mixture for vegetables:
2 tablespoons water
1/4 teaspoon lime juice
1/4 teaspoon lemon juice
dash of salt
dash of pepper

Vegetables:
1 tablespoon olive oil
1 regular Spanish onion sliced
1/2 medium green pepper sliced thin
1/2 medium red pepper sliced thin
Handful of mushrooms sliced

~ Combine all ingredients for marinade in a seal-able container, add chicken, cover and refrigerate at least for 2 hours or overnight.
~ Combine water, lime juice, lemon juice, salt and pepper; set aside.
~ Grill meat over medium-high flame for 4-5 minutes per side. Flip the chicken when you see the outside of the chicken cooked.
~ Cut meat into strips, set aside and keep warm.
~ In a large skillet over medium-high heat, cook onion, peppers, and mushrooms in 1 tablespoon of olive oil. When browned add the reserved soy sauce mixture and add the chicken and toss to coat. Serve with flour tortillas and your choice of fajita fixings.

Chicken Katsu

Chicken Katsu

You will need:

Boneless chicken breast
Flour
Panko bread crumbs
Eggs
Salt and Pepper
Garlic Powder
Vegetable Oil
Tonkatsu Sauce

* Pound the chicken breast until it is about 1/4 inch in thickness, season with salt and pepper.
* In three different containers put, panko, flour, and eggs. Season the egg with salt and pepper and season the flour with garlic powder, salt, and pepper.
* Pour oil in your pan you will be frying in and set it to medium high.
* While your oil is heating prepare the chicken by dipping each piece
in flour, egg, then finally into the panko bread crumbs.
* When all of your chicken is prepared fry until golden brown. When removing from the oil hold each piece up and let the excess oil drip off then place on a wire rack with a paper towel underneath to catch the oil.
* Once all of your chicken is done cut into strips and drizzle with tonkatsu sauce.
I use the Bulldog brand.
Enjoy.

* If you would like to try something different and make Tonkatsu replace the chicken with pork.

Spicy Fried Pork (Cheyuk-Bokkum)

Since I am not doing any baking here in Korea, I figured I would share some of the meals I cook. I will do my best to post the recipes as well.

While searching the internet for some Korean recipes to try, I turned to YouTube. I came across this wonderful channel and found a few recipes to try. You should go and check it out...
http://www.youtube.com/watch?v=8wzsiY-i0xU




Spicy Fried Pork (Cheyuk-Bokkum)

Ingredients you will need:

2 1/2 cups of pork (boneless-shoulder or loin) sliced thin
1 Tablespoon of white cooking wine
1/4 teaspoon salt
1/4 teaspoon pepper

1/2 cup sliced onion
2 green onions cut in 1 inch pieces
Green chili pepper and red chili pepper(if you want it extremely spicy!) I omitted.
5 Tablespoons red pepper paste (found in your local Korean market)
1 Tablespoon red pepper powder (found in your local Korean market)
1 Tablespoon soy sauce (I use low sodium)
1 Tablespoon minced garlic
2 Tablespoon sugar
1/2 Tablespoon sesame oil
Small amount of vegetable oil
Green leaf lettuce
White rice, sticky rice as I call it but it is the same as sushi rice. You can also find this at the Korean market

Add sliced pork, cooking wine, salt and pepper in a large glass bowl and mix well. Let sit until you are done preparing the rest ingredients. Next slice the onion, green onion, and mince garlic. In the bowl that you have your meat,add all remaining ingredients except the green onion and chili peppers if you are using them. Mix all of the ingredients well with two spoons or disposable gloves (you do not want to get it on your hands). Cover with plastic wrap and refrigerate for at least three hours. To cook, heat a small amount of vegetable oil in a skillet. Cook pork until cooked, add green onion and chilies (if you are using them) cook for an additional 5 minutes. Serve with green leaf lettuce and white rice. To eat simply put some rice in your lettuce, then add some pork, wrap the lettuce and eat. You can also add kimchi or any sauce you want.

Enjoy.


Yield: 2 ~ 3 Servings