Eggs and Poultry | My Korean Kitchen

Category Archives: Eggs and Poultry

Spicy Chicken and Noodles

December 28, 2006 Category: Eggs and Poultry, Noodles

What kind of taste can you imagine from this picture? I can imagine a slightly salty and savory noodle taste, but if you do so, you are wrong too.

It is not a red dish like other spicy Korean food, but it was spicy. It was totally unexpected. I would say it had a Thai food kind of spiciness from a well balanced mix of garlic, pepper, and chili. Though we really liked its sweet and spicy harmony.

Ingredients for 2 people

(Expected prep time – 15 minutes, Cooking time – 5 minutes )

2 packs of Udong noodles
Chicken breast 250 g

Chicken marinade sauce

Pepper – 1/4 tsp

Refined rice wine – 2 tsp

1/2 an onion
1/2 a capsicum
1 green chili
Minced garlic – 2 tsp
Katsuobushi (dried shaved bonito) – 3 tbsp (optional)
Olive oil – 1 tbsp

For sauce (mix these in a bowl)

Soy sauce – 2 tbsp
Oyster sauce – 2 tsp
Refined rice wine – 1 tbsp
Corn syrup – 1 and 1/2 tbsp

Prep

Thin slice the chicken and marinate it for 15 minutes.
Thin slice the onion and capsicum.
Take out the seeds from the chili and diagonally thin slice it.

Cooking (You will need a pot and a wok) Spicy Chicken and Noodles cooking 1

Parboil the udong noodles for 30 seconds in hot water.
Drain the water.
Pre heat the wok for 10 seconds and add the olive oil. (You can do step 1 and 3 at the same time)
Put the onion and capsicum in the wok, then stir it for about 30 seconds.
Add the chicken and cook it.

6. Add the noodles, garlic, chili and sauce then stir it, simmer it for about 3 minutes.

7. Serve it on a plate and sprinkle the katsuobushi on top.

One thing you need to know is even if you brush your teeth afterwards, the fragrance of garlic remains for an hour at least. Have some sweets.

Shellfish and Chewy Noodle Soup (Bajirak Kalguksu in Korean)

Korean Black Bean Paste Noodles (Jajangmyun in Korean)

Tags: Eggs and Poultry, Noodles

Bulgogi Flavoured Chicken Burrito

November 27, 2006 Category: Eggs and Poultry

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bulgogi flavoured chicken burrito on the magazine

I had some instant Bulgogi sauce left over from cooking a Bulgogi dish last month. (I know, it’s been a while) I thought it is really time to use it up, and this Bulgogi flavoured Chicken Burrito is what I came up with.
Surprisingly, the chicken tastes like Bulgogi beef, just cheaper this way. If you close your eyes, you can’t tell the difference. (That is a bit exaggerated )

Anyway, if you can get tortillas easily from shops, this chicken burrito will be a very easy cooking. You can get the tortillas on the internet for 3,450 won (US $ 3.60) for 500 g (12 sheets) if you can speak Korean that is. However if you live in a small city (in Korea) and can’t order it on the internet, then we need to start from the scratch. I am going to show you how to make tortillas with limited resources in the next post. It was really easy.

Ingredients for 4-6 wraps, depending on the tortilla size

Chicken burrito ingredients

2 tomatoes
Lettuce 70 g (about 10 leaves)
1/4 onion (I used purple one)
Shredded cheese 1 fistful
Tortillas 4 sheets (mine are proudly hand made – about 8 inches )
5 pieces of chicken breast
Instant Bulgogi sauce – 8 tbsp

Steps

1. Slice the chicken into small size pieces.

2. Marinate the chicken with instant Bulgogi sauce for about 15 minutes.

Marinating Chicken for bulgogi tortillas

3. Cut the tomatoes into small pieces.

4. Thin slice the onion and lettuce.

5. Stir fry the chicken in the wok.

6. Place the tortillas on the plate.

7. Add the topping as you want. But don’t be too greedy, otherwise, as you know it is hard to wrap it. (I add lettuce on the bottom, then onion, tomatoes, chicken, cheese) – You can add some sauce like honey mustard or chili sauce. Though it still tastes nice without the sauce.

Burrito before wrapping

8. Wrap it.

bulgogi flavoured chicken burrito

I had enough fillings left at the end to make another two wraps, but if you use large tortillas then you will use all the fillings.

Related Posts

Bulgogi Wrapped in Rice Paper

How to Make Flour Tortillas with Limited Resources

Marinated Beef (Bulgogi in Korean) -Instant sauce version

Tags: bulgogi-flavoured, burrito, chicken-burrito, Eggs and Poultry, Korean-fusion, tortillas

Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)

November 14, 2006 Category: Eggs and Poultry, Red Meat, Side Dishes (Banchan)

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Cooking is such a pain. It took me about 2 hours including waiting time. My neck and shoulders are so sore from peeling the quail’s egg shells. However this dish is Michael’s second favorite side dish after Buchimgae (Korean style pancakes). As the saying goes, “Love is great.”

Ingredients Ingredients for jangjorim

Beef – Top round 250 g (or fore shank, eye round is good too.)
Quail’s Eggs 2 packs (One pack holds 28 eggs)
White radish 4 big pieces
1 small onion (peeled and with the ends cut off)
1 stalk of green onion
Ginger powder 1 tsp
Pepper – 2 tsp
Salt – 1 tsp
Refined rice wine – 2 tbsp
Water – 5 cups
Dried kelp (10*12cm size) and water 1 cup
Soy sauce – 100 ml
Sugar – 4 tbsp
1 green chili

Preparation and Broth Boiling eggs

1. Soak the beef in cold water for about 1 hour. -To get rid of the blood.

2. Soak the kelp in 1 cup of water for about 1 hour. -We only need water from it.

3. Boil the quail’s eggs with 1 tsp of salt.

4. Empty the hot water and cool the eggs with cold water.

5. Put the beef, radish, spring onion, and onion in the pot. Add the 5 cups of water and add the pepper, ginger powder, and rice wine.

6. Boil it for about 15 minutes. Making broth

7. While it is boiling, peel the egg shells. (It takes more than 15 minutes for one person.)

8. Sieve the water. (We will need 2 cups of broth from this and the beef. Throw out the rest of the veggies.)

9. Tear the beef with your hands by following its shape. (I slice the beef with a knife first to tear it easier. It was just to tough for me.)

Boiled meat

10. Rinse the eggs in cold water just in case some bits of shells stuck on them.

Cooking Cooking Jangjorim

1. Put the 2 cups of broth and 1 cup of kelp soaked water into the pot.

2. Add the soy sauce and sugar.

3. Boil it.

3. When it starts to boil, add the quail’s eggs, torn beef, and green chili.

4. Boil it on medium heat until half the sauce disappears. (Stir it every 3 minutes.)

5. Cool it down for about 1 hour.

6. Serve on a dish as much as you are going to eat and keep the rest of it in the container. (I just added parsley on top to give it an elegant look for the photo. )

Sogogi jangjorim

It was my second try in my life, after the first time I decided not to make this again because as I said earlier, it is such annoying work. Especially when you have to peel the quail’s egg alone. However as the saying goes, “The patience is bitter but its fruit is sweet.” It was a really delicious meal. The beef was so tender and the sauce was so sweet. So we used sauce to mix with some rice. It was really nice. Again Michael overate it. Luckily he didn’t get sick.

Michael told me not to post this recipe because it is so tasty (to keep it as my secret recipe), but I decided to share it with you. But you really need some patience when you peel the quail’s egg shells.

Related Posts

Bulgogi Wrapped in Rice Paper

Marinated Beef (Bulgogi in Korean) -Instant sauce version

Braised Baby Potatoes 1 (Algamja Jorim in Korean)

Tags: Banchan, Beef, Eggs and Poultry, Jangjorim, Korean Food, Korean-cuisine, Meat, Quails-Egg, Red Meat, Side Dishes (Banchan)

Hot Wings

November 8, 2006 Category: Eggs and Poultry, Side Dishes (Banchan)

6 Comments - Leave a comment!

I think chicken wings are a bit expensive in Korea for the quantity we can get in a pack. Although I titled this “Hot Wings”, it was hardly hot. We think (I and my husband) it was just right. Rosemary gave it a really good flavour, so I was really glad that I tried rosemary (This was my first time using rosemary).

Tips to Eat : Use your fingers instead of a knife and fork, it is faster and less fiddly that way. But it can be a bit messy around your mouth.

Ingredients for 2 people

Chicken wings 500g
Milk 5 tbsp
Salt 3 sprinkles
Pepper 3 sprinkles
Rosemary 1 tsp

Marinating Sauce (Mix them together)

Soy sauce 1 tsp

Chili Powder 1 tsp

Gochujang 1 tsp

Hot sauce 2 tsp

Garlic 1/2 tsp

Honey 1 tsp

Oyster sauce 1 tsp

Refined rice wine 1 tsp

Preparation

Rinse the chicken in cold water, add the salt, pepper, rosemary and milk onto the chicken. Mix them well.
Leave it in the fridge for about 20 minutes. Mix it regularly (Every 5 minutes).
Drain the milk.
Put the chicken onto the plate.
Paste the marinating sauce on the wings. Leave it for about 10 minutes.
Put the wings onto the oven tray.

Cooking (with mini oven)

1. Set the temperature on 240 ˚ C for 10 minutes. Bake it.

2. When it beeps, turn them over, then set the temperature on 210 ˚ C for 15 minutes and bake again.

3. Serve them on the plate. (Red sauce on the picture is hot sauce. You don’t really need sauce, it is just there for the picture.

I couldn’t fit all the wings on the oven tray, so I cooked some in the frying pan.

I liked oven cooked wings better. It was more crispy and tender.

Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)

Cucumber Canape’

Tags: Appetizers, chicken, chicken-wings, Eggs and Poultry, Hot-wing, Korean Food, Korean-cuisine

Sweet and Sour Chicken 2 (Tangsuyuk in Korean)

October 24, 2006 Category: Eggs and Poultry

14 Comments - Leave a comment!

Last night, I made sweet and sour chicken. As I promised previously here is the upgraded recipe. It was really good. My best tangsuyuk ever made (I have only tried it 3 times so far )

It has a very more-ish taste and a crispy texture. It took less time and hassle to cook than last time. I am glad to see that I am improving. However it left me one problem. My precious wok burnt from the oil and it doesn’t seem to wear off. I tried carbonate soda and vinegar, if you have some better ideas, please do tell me.

Ingredients for 2 people

-Meat

Chicken breast – 5 pieces (about 500g)

-Marinade sauce (mix the following together or add them onto the chicken straight away)

Ginger powder -2 tsp
Refined rice wine (or any cooking wine) – 1 tbsp
Soy sauce – 2 tsp
Salt – 1 tsp
Pepper 2 sprinkles
Parsley powder 2 sprinkles

-Coating batter

Starch powder 1 and 1/4 cup
Water 1 and 1/4 cup
2 Egg white

-Fruit and Vegetables (You don’t have to follow the capsicum’s color. That was what I had in my fridge)

1/4 small yellow capsicum
1/2 medium green capsicum
1/2 big orange capsicum
1/2 a cucumber
1/2 an onion
1/4 a carrot
5 slices of canned pineapple

-Sweet and Sour sauce (mix all sweet and sour sauce ingredients in a bowl except the mix of the starch water.)

Water 200 ml
200 ml pineapple juice from the can
Sugar 4 tbsp
Soy sauce 3 tbsp
Vinegar 2 tbsp
Mix of starch 2 tbsp + water 2 tbsp

Preparation

-For Chicken

1. Wash the chicken in cold water.
2. Thin slice it.
3. Put it into a bowl.
4. Add marinating sauce. Marinate it for about 15 minutes.

-For coating batter

1. Add the starch powder and water in a big bowl. Mix it well.
2. Leave it for about 1 hour or more. (until the starch sinks in the bowl completely.)
3. When the starch and water separate, pour out the water.
4. Stir the starch then add the egg white. Mix it well.

-For fruit and vegetables

1. Wash all the vegetables.
2. Thin slice the carrot.
3. Cut the other vegetables into pieces.
4. Cut the pineapple rings into pieces.

Cooking (You need one deep frying wok and one pot.) Frying chicken

1. Pour the chicken out into the batter bowl. Mix it well.

2. Pre heat the wok for about 20 seconds.

3. Pour some oil into the wok. (a lot – It is deep frying)

4. When the oil starts to boil, put one battered chicken piece in it.

5. If it starts to fry, add more of the chicken.

6. When you finish frying the chicken, put them onto a plate. (On kitchen paper to soak some oil out.)

7. Stir fry the carrot and onion in a pot. Making sweet sauce

8. Add all the other vegetables and pineapple in the pot and cook it for about 2 minutes.

9. Pour the sweet and sour sauce (except the mix of the starch water) into the pot.

10. Boil the pot and add the mix of the starch water when it starts to boil. When it gets thick turn the heat off.

11. Deep fry all the chicken again. It is crispy and will have a golden color if you do.

12. Serve it on the dish, with the sweet and sour sauce and veggies either over it or separately for dipping.

Tips

I think the key point to make crispy tangsuyuk is the coating batter. Make sure you use 1:1 of water and starch. Also make sure that you separate the water and starch after one hour of soaking.
When you fry the chicken for the first time fry it on medium heat and when you fry the chicken for the second time fry it on high heat for a short time.
To keep the chicken crispy for longer, don’t leave the chicken under the sweet and sour sauce too long.

Related post

Sweet and Sour Chicken 1

Spicy Chicken and Vegetable Stew

Marinated Chicken Stir Fry with Gochujang Sauce (Dak galbi)

Tags: Eggs and Poultry, Korean Chinese