KOREAN DIPPING SAUCE RECIPES
DUMPLING DIPPING SAUCE RECIPE | MYRECIPES
Set out little bowls of this sauce for folks to dunk their pot stickers and shumai.
Provided by Ann Taylor Pittman
Total Time 2 minutes
Yield Serves 6 (serving size: 1 scant tablespoon)
Number Of Ingredients 6
Steps:
- Combine all ingredients, stirring until the sugar dissolves. Serve sauce with dumplings.
Nutrition Facts : Calories 15 calories, CarbohydrateContent 1 g, FatContent 1 g, SaturatedFatContent 0.1 g, SodiumContent 222 mg, SugarContent 1 g
TOP SECRET RECIPES | BENIHANA DIPPING SAUCES RECIPE
The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
Provided by Todd Wilbur
Total Time 5 minutes0S
Prep Time 2 minutes30S
Cook Time 2 minutes30S
Number Of Ingredients 12
Nutrition Facts : Calories 10 calories
More about "korean dipping sauce recipes"
KOREAN STYLE CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES
Spice up your weekend with my addictively tangy Asian-inspired roast, featuring an amazing sticky kimchi marinade and a vibrant slaw. Load it all up in my beautifully light and fluffy coconut bao for the perfect mouthful. It’s going to get messy!
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 810 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 810 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Toast the sesame seeds in a dry frying pan for 3 to 5 minutes, or until golden and nutty.
- Put the kimchi, gochujang, soy sauce, rice vinegar and 2 tablespoons of the sesame seeds into a blender, and whiz until smooth.
- Place the chicken in a snug-fitting baking tray. Pour one third of the marinade over the chicken and rub it in to all the nooks and crannies. Roast for 1 hour 20 minutes, or until everything is gnarly and cooked through.
- Add the honey to the remaining marinade and blitz until combined. Pour half into a small bowl and set aside – this will be your dipping sauce. Keep the rest of the sauce for your glaze.
- For the buns, cut out 12 x 8cm squares of greaseproof paper and rub each one with a little sesame oil to stop the buns sticking. Pour the coconut milk into a large mixing bowl, then add the flour and a good pinch of sea salt. Start mixing with a fork then get in there with your hands and knead until you have a soft, smooth dough – or do all this in a food processor.
- Tip the dough onto a flour-dusted work surface and roll into a sausage shape. Quarter it, then cut each piece into three to make 12 even-sized pieces and roll each into a ball. One-by-one, with a rolling pin, roll the balls into 10cm x 12cm ovals. Lay an oiled chopstick across the middle like a hinge, fold the dough in half and pull the chopstick out. Place each bun on a little rectangle of greaseproof paper ready for steaming.
- Remove the chicken from the oven and turn it off. Spoon over the reserved glaze to create another sticky layer and sprinkle over the remaining sesame seeds. Transfer to a plate and return to the oven to keep warm and tighten up the glaze while you cook the buns.
- Working in batches, place the buns on their greaseproof squares into a large bamboo steamer and pop the lid on. Place the steamer over a large frying pan or wok filled with 300ml of boiling water and steam for 8 to 10 minutes, or until fluffy and cooked through.
- For the slaw, scrub the carrots, trim the spring onions and chillies (deseed if you like), bok choi and cabbage. Finely zest and juice the limes into a serving bowl, add a little sesame oil and a good pinch of gochugaru. Finely chop all the slaw ingredients, drop them into the dressing bowl and toss with your hands to dress.
- Shred the chicken and serve with the coconut buns, slaw and remaining sauce.
See details
KOREAN STYLE CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES
Spice up your weekend with my addictively tangy Asian-inspired roast, featuring an amazing sticky kimchi marinade and a vibrant slaw. Load it all up in my beautifully light and fluffy coconut bao for the perfect mouthful. It’s going to get messy!
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 810 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 810 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Toast the sesame seeds in a dry frying pan for 3 to 5 minutes, or until golden and nutty.
- Put the kimchi, gochujang, soy sauce, rice vinegar and 2 tablespoons of the sesame seeds into a blender, and whiz until smooth.
- Place the chicken in a snug-fitting baking tray. Pour one third of the marinade over the chicken and rub it in to all the nooks and crannies. Roast for 1 hour 20 minutes, or until everything is gnarly and cooked through.
- Add the honey to the remaining marinade and blitz until combined. Pour half into a small bowl and set aside – this will be your dipping sauce. Keep the rest of the sauce for your glaze.
- For the buns, cut out 12 x 8cm squares of greaseproof paper and rub each one with a little sesame oil to stop the buns sticking. Pour the coconut milk into a large mixing bowl, then add the flour and a good pinch of sea salt. Start mixing with a fork then get in there with your hands and knead until you have a soft, smooth dough – or do all this in a food processor.
- Tip the dough onto a flour-dusted work surface and roll into a sausage shape. Quarter it, then cut each piece into three to make 12 even-sized pieces and roll each into a ball. One-by-one, with a rolling pin, roll the balls into 10cm x 12cm ovals. Lay an oiled chopstick across the middle like a hinge, fold the dough in half and pull the chopstick out. Place each bun on a little rectangle of greaseproof paper ready for steaming.
- Remove the chicken from the oven and turn it off. Spoon over the reserved glaze to create another sticky layer and sprinkle over the remaining sesame seeds. Transfer to a plate and return to the oven to keep warm and tighten up the glaze while you cook the buns.
- Working in batches, place the buns on their greaseproof squares into a large bamboo steamer and pop the lid on. Place the steamer over a large frying pan or wok filled with 300ml of boiling water and steam for 8 to 10 minutes, or until fluffy and cooked through.
- For the slaw, scrub the carrots, trim the spring onions and chillies (deseed if you like), bok choi and cabbage. Finely zest and juice the limes into a serving bowl, add a little sesame oil and a good pinch of gochugaru. Finely chop all the slaw ingredients, drop them into the dressing bowl and toss with your hands to dress.
- Shred the chicken and serve with the coconut buns, slaw and remaining sauce.
See details
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