Dakgangjeong (Sweet Crispy Chicken)


I have included plump chicken feet into this dish and added a new level of preparing these phoenix claws, surprisingly its just yummy.


4 pieces large chicken wings (cut into two sections)

6 pieces plump chicken feet (cleaned and soak in salt water for 10 minutes)

5 tablespoons Potato Starch

2 tablespoons Corn starch

10 dried chillies (soaked in warm water and chopped)

Grounded black pepper

Seasoned Salt

1 tablespoon minced garlic

1 tablespoon minced young ginger

2 tablespoons toasted white sesame seed

Sauce Preparation:

In a small bowl add the following:

1.1/2 tablespoon Cooking Honey

1 tablespoon Brown Sugar

3 tablespoons home prepared chicken stock

2 tablespoons Superior Light Soy Sauce

1 tablespoon Superior Dark Soy Sauce

1 teaspoon Apple Vinegar


Heat sauce pot with some cooking oil.

Add the minced garlic, minced ginger and chopped dried chillies till fragrant.

Add the grounded black pepper and the sauce ingredients and bring to a boil.

Just before turning off the heat, add the toasted white sesame seed and mix well.

Set aside.

Marinate the chicken wings including the chicken feet with a little seasoned salt, dash of black grounded pepper and ginger juice.

Its best to marinate the chicken for at least half an hour before cooking.

Firstly coat the chicken pieces with some corn flour followed by potato starch.

Heat wok and deep fry the chicken pieces until it turned lightly brown.

Drain with paper hand towel and leave it aside for about 10 to 15 minutes.

Again deep fry the chicken pieces once more over high temperature until they turned golden brown.

Reheat the sauce and bring to a boil.

You may need to add some additional home prepared chicken stock if the gravy is too thick.

Coat each deep fried chicken pieces with the gravy using a fork and spoon.

Serve while its hot.

Since I have a batch of plump chicken feet, I have added them into this dish adding a new level of preparing chicken feet.

Finger licking good.


Check out this link for recipes on chicken preparation.



Air Fried Gochujang Pork Belly Slices


Jeyuk Bokkeum is one  my family favourite  Korean meat dish.

In Korean “Jeyuk” means “pork” and “Bokkeum” means “Stir fry”

Instead of using the store bought Spicy Chilli Pepper Paste aka GoChujang, I made my own marinade with the spiciness to my family likeness.

The best cut of pork would be the pork shoulder, loin or pork belly.

I used pork belly to intensify the pork flavour.

Instead of pan frying, grilled, I cooked this dish with my Korean Mimch 360 Air Fryer.


Two strips of pork belly sliced

Home prepared Gochujang Paste

Pork Marinade:

Grounded Chilli Bean Paste

Korean Chilli Pepper flakes

Sesame oil


Minced Garlic

Brown Sugar

Apple Vinegar

(I did not specify the amount for each ingredient, its up to you to prepare your own version.  I prefer to make my own version of Gochujang Paste as the store bought  paste are either too mild or too hot, I prepare the paste to my family likeness.)

Marinade the pork belly slices for at least one and half hours.

Place the marinated pork belly slices on the Air Fryer gill basket and brush each piece of pork with sesame oil.

Set the timer to 30 minutes for the Air Fryer. I am using the Mimch 360Air Fryer that does not have temperature setting.

Depending on the thickness of the belly pork slices, you may need to adjust the timer to another 10 minutes if the meat is not nicely browned.

Flip each piece of the pork belly slices to the other side and cook for another 10 to 15 minutes or to your own doneness.

Again brush some sesame oil on each piece of the pork belly before air frying.

Nothing beats wrapping Chinese lettuces with these tasty air fried pork belly slices and garnished with home made radish pickles and tiny strips of scallions.

You can also drizzle the balance of the gravy to go along with each piece of the pork belly.

Here’s how you prepare the serving.


Check out here for the pickled radish recipe.


Here’s more Korean dishes to consider.


Saut√©ed King Oyster Mushrooms aka Winter Mushrooms


My first taste of these Winter Mushrooms aka King Oyster Mushrooms was served at Hansang Korean Family Restaurant.

Impressed with the yummy flavour and the simple way of preparing it has become one of our family banchan.

Use a pair of chopsticks to flip the mushrooms from side to side with sufficient butter to keep them moist and browned.

Sesongyi-guyi (Sauteed King Oyster Mushroom)

Clean these mushrooms with paper hand towels to remove any moisture.

Sliced them into 4 to 5 pieces.

Sprinkle Lawry’s Seasoned Salt over the pieces of mushroom.

Heat a non stick pan with some unsalted butter over medium heat.

Pan  fry the mushrooms for three to four minutes until the mushroom are nicely browned on both sides.

Drizzle some sesame oil and serve hot.


Check our here for more Korean cuisine.

Click: https://flofoodventure.wordpress.com/category/korean-cuisine/

Radish Pickles


Pickles are great accompaniment to meat or even seafood adding acidity and a little sweetness.

They are great alongside fatty meats such as Sio Bak.


Click on how to prepare Radish Pickles


Here are two examples on how  to serve these pickles.

Pan Fried Scallops

Prawn Meat Rolls


Soft Shell Crabs


Check out here for various types of methods preparing salad.

Click: https://flofoodventure.wordpress.com/2014/12/11/five-coloured-salad/

Simplified Samgyupsal (Korean Grilled Pork Belly)


A packet of Shabu Shabu Pork Slices

A tablespoon of mirin

A packet of Crunch Batavia Imperial Lettuces

Home made chilli sauce or any store bought BBQ sauce


Marinade the pork slices with mirin and leave it to refrigerate for at least an hour.

Heat non stick pan to medium high heat pan fry these pork slices to cook until both sides are slightly browned but not burnt.

The chilli sauce is the most important item for a Samgyupsal dish.

Place a piece of the Samgyupsal in the centre of the crispy lettuce leave and topped with some chilli sauce. Wrapped it up and eat it.

Alternatively  you can serve this dish as a side dish to go along  with home made Kimchi Rice together with other ingredients.


Are you interested in preparing Korean Ginseng Chicken Soup, here’s the link:



Quick Method of Preparing Korean Galbi


Since I was not able to get the beef short ribs for this dish, I have opted for tenderloin beef and the result is just as good.

Galbi is a Korean cuisine that are made with marinated beef in a ganjang based sauce.

Other types of marinades are just as good.


Half kilo  fresh Tenderloin Beef Slices

Marinade for at least 6 hours:

1/2 cup superior light soy sauce

1 tablespoon Mirin

1 tablespoon sesame oil

2 tablespoons Japanese Yakiniku sauce (mild flavour)

1 tablespoon of corn flour to seal the juices of the beef

Leave the marinated beef slices in the refrigerator.

(You can also use store bought Korean BBQ sauce to marinate)


Cook till both sides of high heat until the outside is browned about  3 to 6 minutes.

Make sure there is no marinade on the beef slices before pan frying.

The meat is to be pan fried and not boiled, if there are some marinade on the beef slices the meat will be less tasty.

Both sides of each slice of beef is to be browned for fragrance.

Trimmed the pan fried Galbi into smaller rice and wrapped with crispy lettuce leaves.

You can serve this Galbi with home prepared Kimchi rice.

It is important that tenderloin beef are well marinated before pan frying.

The end results, tender, juicy and tasty Galbi.


Are you interested in preparing your own Ox Tail Soup.

Check out for recipe here:




Miyeok Guk Seaweed As Appetizer

Introduction: Seaweed has several important biological activities or applications in biomedicine. Seaweed is also a known source of iodine, an element necessary for thyroid function with deficiencies leading to goitre. It has been asserted that seaweeds may have curative properties for tuberculosis, arthritis, colds and influenza, worm infestations and even tumours. Ingredients:

8 to 10 pieces of dried knotted seaweeds

3 tablespoons Superior Light Soy Sauce

2 teaspoon raw sugar

2 to 3 tablespoons of Sesame Oil

1 tablespoon of minced garlic

1 tablespoon of finely sliced young ginger roots

1 tablespoon Apple Vinegar

Few stalks of cilantro leaves and scallions

2 large fresh red chillies


Soak dried seaweed in a big mixing bowl with tap water for at least half an hour. Unknot the soaked seaweed and washed thoroughly. Drain the seaweed in a colander. Cut the seaweed into long strips. In a mixing bowl, add the stripped seaweeds and stir together with Superior light soy sauce, sesame oil, sugar, thinly sliced young ginger and minced garlic.

Stir it until the sugar is completely dissolved. You can include chopped scallions, diced fresh red chillies  and cilantro leaves to add more fragrant to this salad.

Toss well and refrigerate.

You can include more seasoning to your soothe your palate.

Serve cold as an appetizer.

Pork Miyeok Guk Seaweed Soup

Flavours from Land of Morning Calm – Korea


Seaweed the green super food.

Filled with antioxidants, calcium and a broad range of vitamins.


10 to 12 pieces  knotted dried seaweed

One piece of pork eye fillet (commonly known as pork tenderloin)

One big pig bone and some chicken bones for stock


One tablespoon minced garlic

One teaspoon Sesame Cooking Oil


Soak dried seaweed in a big mixing bowl with tap water for at least half an hour.

Cut into bite sizes about 2 x 3 inches rectangle.

Rinse with clean water, squeeze out excess water and strain.

Slice meat into medium sizes and marinate with some superior light soy sauce and sesame oil.

In a medium size sauce pan, add cooking oil and fry minced garlic till fragrant.

Add the slice meat and stir well for a few minutes.

Add the seaweed and mixed thoroughly.

Pour the home made stock (pork bone and chicken bones) to cover all the ingredients.

Bring to a boil and lower the heat to simmer for about 20 minutes.

Include some sea salt to taste.

Sprinkle with a dash of grounded pepper before serving.

Serve hot.


Pork Chart Illustrations