The Easy Korean Cookbook E-Book

Emma Paree

• Herausgeber: Emma Paree
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2020

Beschreibung

You could make a delicious dish at home, satisfying versions of Korean favorites cooking you can make the easy step to follow.

Leseprobe

The Easy Korean Cookbook

Quick and Delicious Korean Recipes

Copyright © 2020 Emma Paree

All rights reserved.

No part of this book may be reproduced or transmitted in any form or by any means

Warning-Disclaimer

The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book.

Dak Bulgogi

Cooking Time: 6 h 25 m

Servings: 8

Ingredients

4 pounds bone-in chicken thighs

1 cup soy sauce

1 apple - peeled, cored, and chopped

3 tablespoons brown sugar

6 cloves garlic

2 teaspoons sesame oil

2 teaspoons gochugaru (Korean chile powder)

2 teaspoons minced fresh ginger root

2 teaspoons sesame seeds

Directions

Step 1: Trim the fat and peel the skin off chicken thighs. Cut each into single flat working around the bone. Keep any smaller pieces for cooking as well. Clean thighs with cool water, removing any film. Place in a large bowl.

Step 2: Blend apple, sesame oil, ginger, sugar, gochugaru, garlic, and soy sauce in a food blender until marinade is smooth.

Step 3: Pour marinade into the chicken bowl, and stir to coat. For extra absorption, use a skewer pierce into the chicken if desired. Cover the bowl with the plastic wrap and place it in refrigerate for 6-12 hours.

Step 4: Heat a frypan over medium heat. Take out chicken from the marinade and place to the pan. Cook and stir about 15 to 20 minutes, until no more pink in the middle. An instant-read thermometer inserted in to the center should read at least 165 degrees F or 74 degrees C.

Step 5: Garnish with sesame seeds before serve.

Korean-style Hot Wings

Cooking Time: 45 m

Servings: 3

Ingredients

1/2 cup low-sodium soy sauce

1/2 cup and 1 tablespoon dark brown sugar

2 tablespoons ketchup

1 tablespoon and 1-1/2 teaspoons barbeque sauce

1 tablespoon minced garlic

1-1/2 teaspoons rice wine vinegar

1-1/2 teaspoons chile-garlic sauce (such as Sriracha) (optional)

3/4 teaspoon ground black pepper

1/2 teaspoon Asian (toasted) sesame oil

1/2 teaspoon grated fresh ginger

1-1/2 teaspoons cornstarch

1-1/2 teaspoons water

2 cups peanut oil for frying, or as needed

2 pounds chicken wings

1 tablespoon lemon-pepper seasoning, or to taste (optional)

Directions

Step 1: Combine ginger, brown sugar, vinegar, ketchup, sesame oil, soy sauce, garlic, chile-garlic sauce, pepper, and barbeque sauce in a saucepan, stir together and bring to boil.

Step 2: Whisk together water and cornstarch in a small bowl, stir into the sauce. Remove from heat and let cool and thicken.

Step 3: Heat oil in a large saucepan over 360 degrees F or 182 degrees C. Season to taste with lemon-pepper seasoning.

Step 4: Fry chicken wings in small batches until the bone no longer pink and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F or 74 degrees C.

Step 5: Pour sauce over the cooked wings in a large mixing bowl and toss to coat.