|
C |
|
Samgye tang (Chicken soup with ginseng)
Recipe |
|
|
|
Ingredients: |
1 small chicken (Cornish hen) |
|
|
3-4 roots insam (jinseng)* |
|
|
4-5 bam (chestnut)* |
|
|
6-7 daechoo (jujube)* |
|
|
1/3 cup sweet rice*, washed and drained |
|
|
8 cloves garlic, peeled |
|
|
1/4 inch piece ginger, peeled |
|
|
salt, pepper |
|
|
(*You can purchase "SamGyeTang Package" contains all 4
ingredients in Korean market.) |
|
|
|
 Clean
the chicken inside and out.
Trim any visible fat as much as possible.
Wash rice, jinseng, chestnut and dae choo (Chinese date).
Stuff inside the chicken with rice and seal.
In a pot, add chicken, jinseng, Chinese date, chestnut, garlic
and ginger.
Pour water to cover the chicken.
Bring to a boil and turn down to simmer.
Cook about 2-3 hours until the bones fall apart.
Skim out the fat on top occasionally.
Serve with salt and pepper. |
|
|
|
j |
|
Dak jorim (Spicy chicken & potato stew)
Recipe |
|
|
|
Ingredients: |
2.5 Lb chicken, cut up in pieces |
|
|
2 large potatoes, cut in chunks |
|
|
2 carrots, cut into large pieces |
|
|
1 medium onion, sliced |
|
|
3 green onions, sliced |
|
|
2 chillies, sliced |
|
|
|
|
Marinade chicken: 2 tsp salt, 2 tsp
pepper, 1Tsp cheongjoo (sake) |
|
|
|
Sauce: |
4 tablespoons gochoogaroo (Korean chili powder) |
|
|
4 tablespoons gochoojang (Korean chili paste) |
|
|
2 tablespoons minced garlic |
|
|
1 tablespoon soy sauce |
|
|
1 tsp pepper |
|
|
 Wash
chicken, drain well.
Marinade in salt, pepper and rice wine for 15 minutes.
Put chicken in a large pan, cover with water, bring to a boil.
(Add enough water to cook all the vegetables later.)
Mix sauce ingredients, pour over the chicken.
Let simmer for about an hour or two until the chicken gets
tender.
Add potatoes, carrots, and onion, cook for another 20-30
minutes.
Green onions and chilies added, give another minute to finish. |
|
|
|
k |
|
Dak gal bi (Grilled spicy chicken with
vegetables) Recipe |
|
|
|
Ingredients: |
2 small chicken ( 2 Cornish hen or 1 regular size chicken) |
|
|
1 yam - sliced thinly, 3 green onions - sliced |
|
|
1 onion - sliced, 1/4 cabbage - chop into bite size |
|
|
1/2 carrot, thinly sliced |
|
|
2 oz garaeddeok (plain rice cake, oval or tubular shape) |
|
|
|
|
yang nyeom jang: 4 tablespoons
gochoojang (Korean chili paste) |
|
|
2 tablespoons gochoogaroo (Korean chili powder) |
|
|
1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon
sesame oil |
|
|
1 tablespoon sugar, 1 teaspoon honey, 1/2 teaspoon pepper |
|
|
 Wash,
drain, and cut up chicken into pieces.
To cook evenly, give some slits.
Since we cook the chicken with vegetables at the same time,
I find small chicken pieces work better.
Mix ingredients of yang nyeomjang (spice mix).
Marinate chicken briefly (5-10 minutes).
Place one layer of the chicken on a big shallow pan, add
vegetables.
Put on a table top grill on a high heat, cook for about 10
minutes with stir.
Reduce heat to low.
Usually vegetables done first, so start eating those.
The flesh of chicken will get opaque when it's done. |
|
|
Tips: It is a fun dish to share with
families and friends.
Everybody can participate grilling.
At home, we usually use portable table top burner.
After finish having all meat, if vegetables are left, add cooked
rice and pan fry it.
Add salt and pepper if needed. |
|
|
|
g |
|
Gye ran jjim (Baked egg with green onion)
Recipe |
|
|
|
Ingredients: |
4 eggs, beaten |
|
|
2 green onions, chopped |
|
|
1 teaspoon salt |
|
|
1/4 cup water |
|
|
|
 Heat
oven to 450F.
Combine all ingredients.
Put in a oven, bake for 10 minutes, reduce heat to 350, bake for
20 minutes
or until the skewer comes out clean. |
|
|
Tips: You can make individual servings
with small ramekins.
If you don't have the oven, steam them in a water bath.
This way, the texture of egg is smoother. |
