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
1 tablespoon minced garlic
1 tablespoon minced young ginger
2 tablespoons toasted white sesame seed
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.
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.
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
Grounded Chilli Bean Paste
Korean Chilli Pepper flakes
(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.
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.
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.
A packet of Shabu Shabu Pork Slices
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.
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:
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:
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.
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.
Pork Chart Illustrations