Korean Chili Paste Spicy Chicken Mae Un Dak Gui Recipes

Steps:

• In a large bowl mix together first 8 ingredients. Make sure that the sugar is well incorporatd in the marinade. Place chicken in a plastic zip-lock bag. Pour over the marinade, squeeze out air and seal tightly. Massage bag so the marinade thoroughly covers each chicken piece. Refrigerate for at least 8 hours or overnight.
• Heat grill. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat.
• Garnish with sliced green onions.

Steps:

• Mix all the marinade ingredients together until they are well combined. Add the chicken and marinate for 8 hours. Prepare the charcoal grill. When the coals are glowing, place the chicken and grill for approximately 10 minutes. Place the grilled meat on Romaine lettuce leaf with rice, Miso Paste, and grated daikon. Roll up the lettuce leaf, making sure the ends are secure, and eat like a wrap.
• Mix all the ingredients together until a nice paste is formed. Reserve.

Steps:

• Cut daikon into 1"x1" x 1/4" pieces.
• Deseed chili pepper& cut diagonally into 1/4" slices.
• Cut green onion into 2" pieces.
• Mix red pepper, bean paste, soy sauce, garlic, ginger juice& sugar.
• In soup pot, bring four cups of water to a boil, add clams and boil until they open.
• Take clams out of pot, add kelp to pot& boil 2 minutes.
• Put daikon pieces into seasonings& mix well.
• Add this mixture to pot& boil until daikon is cooked.
• Add fish& shrimp, boil until cooked.
• Add clams, green onion& chili pepper slices.
• Add salt to taste, chopped parlsey, and serve.

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add lo mein noodles and cook until just al dente, stirring occasionally, about 5 minutes. Drain and toss noodles with sesame oil to prevent clumping.
• Meanwhile, place a large skillet over high heat. Add butter, gochujang, and shallots. Cook, stirring, until shallots are softened and gochujang is caramelized. Add cabbage and carrots. Cook 3 minutes. Add asparagus and cook for an additional 2 minutes, until all vegetables are crisp tender. Add water, scraping bottom of pan to deglaze. Add noodles to skillet, fold to combine, and season to taste with additional salt. Divide among serving bowls and serve immediately, each portion topped with an egg yolk, scallions, and chile flakes, if desired.

Steps:

• 1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
• 2. Heat oil in a pot to 340°F.
• 3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
• 4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.
• 5. Drain the wings and increase the heat.
• 6. Heat oil to about 375°F.
• 7. 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.