Thursday, 5 March 2009

Korean Chicken Marinade and some Kimchi jeon

Korean Chicken Marinade.
2 tbsp Gochujang chilli paste
4-1/4 Gochujang chilli powder
2 tbsp soy sauce
2 tbsp Maple Syrup /Korean corn syrup
4 tsp sugar
2 tbsp soju
2 garlic crushed
4 tsp of ginger
1 1/2 teaspoon of Korean curry powder
This recipe is adapted from The Complete Book of Korean Cooking.

Leave the chicken in this mixture for 24 hours and then fry or bake (I prefer baked )
Garnish with green onions.

Kimchi Pajeon
I used Some good Old kimchi.
4 eggs
1cup of flour
half a cup of water
Some soy sauce
one teaspoon of Gochujang red pepper paste.
And some Pa ( green onions).
Mix together the eggs flour and water till a smooth liquid then add Gochujang and soy.
Finally add the kimchi and green onions.
Fry a ladle full on a hot pan with a little oil.
Thia is traditionally served on a bamboo tray chae ban , to allow the steam escape under neat.

Korean Dipping sauce

3-4 tablespoons of Soy sauce
1tablespoon of cider vinegar
1 1/2 teaspoon of seasme oil
1 teaspoon of seasme seeds
1/2 teaspoon of chopped green onion
1/2 teaspoon of sugar.

Mix together and allow to stand for 10 minutes before eating. Add A little chilli powder if you like .


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