KOREAN SPICE RECIPES
SPICY KOREAN CHICKEN RECIPE BY TASTY
Here's what you need: chicken wings, cornstarch, oil, sesame seed, cornstarch, flour, salt, water, soy sauce, honey, rice vinegar, gochujang, garlic, ginger
Provided by Alvin Zhou
Yield 2 servings
Number Of Ingredients 14
Steps:
- Mix the ingredients for the batter in a bowl until smooth with no lumps.
- Heat oil in a pot to 340°F (170°C).
- Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
- Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
- Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
- Fry the wings a second time until golden brown and crispy. Drain and set aside.
- In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
- Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
- Enjoy!
Nutrition Facts : Calories 1294 calories, CarbohydrateContent 164 grams, FatContent 52 grams, FiberContent 2 grams, ProteinContent 43 grams, SugarContent 53 grams
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, CarbohydrateContent 18 grams, FatContent 21 grams, FiberContent 1 gram, ProteinContent 24 grams, SugarContent 12 grams
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Reviews 5
Total Time 45 minutes
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Total Time 45 minutes
- Divide ramen broth between 6 to 8 bowls. Gently lower in ramen noodles into each bowl. Top with a poached egg and a sprinkle of scallions. Dig in, slurp like crazy, and devour.
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Plug in a few traditional Korean spices and they'll rapidly rev up the flavour of fresh ingredients such as chicken. This dish is also great if you cut the chicken up and serve it with kimchi, more sauce and wrapped up in lettuce leaves.
From goodfood.com.au
Total Time 45 minutes
Category Main-course
From goodfood.com.au
Total Time 45 minutes
Category Main-course
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MAKE THE DRY SPICE MIX by combining the remaining ingredients.
DRAIN THE CHICKEN WELL. Pat the fillets dry with paper towel. Rub evenly with the dry spice mix.
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ALLOW CHICKEN TO REST before serving up with any juices from the resting plate.
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