Korean Spicy Chicken with Gochujang Sauce

 

Ingredients

5 lbs skinless chicken thighs, excess fat trimmed

for the marinade:
1/3 cup soy sauce
2/3 cup Korean hot pepper paste (gochujang)
2/3 cup water
1/3 cup sugar

2 tablespoons sake
1 fuji or gala apple, sliced
8 garlic cloves, peeled
1 teaspoon ground black pepper

1. To make the marinade, blend all marinade ingredients in a blender until smooth (15-20 seconds).
2. Pour the marinade over the chicken in a ziplock bag. Refrigerate for at least 4 hours .
3. When ready to cook, lay the chicken thighs out flat onto your baking dish. Discard the remaining marinade.
4. Bake at 375 degrees for 25 minutes. Turn pieces over and bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear. Serve with the steamed rice and or salad.

Shrimp and Garlic Chive Pancakes

This dish is so delicious & nutritious, perfect for a snack or as a meal!

Ingredients

10 medium shrimp, peeled, deveined and chopped.
1/2 lb garlic chives (also called Chinese chives), trimmed and chopped.
2 jalapeño peppers(optional), chopped.
1 2/3 cups white flour

1 1/2 cups water
2 eggs
2 teaspoons sea salt
canola, vegetable oil, or other neutral oil
pepper to taste

dipping sauce:
6 tablespoons low-sodium soy sauce
2 tablespoons rice or white vinegar
2 teaspoons sugar

Directions

1. In a large bowl, whisk together the flour, eggs, water, and salt.
2. Add the vegetables and shrimp to the batter and stir just until combined. 

3. Heat oil in a nonstick frying pan and place over medium-high heat.
4. Spoon 2 table spoons of batter into the hot pan for each pancake and use a spoon to spread into a 2 to 3-inch circle. Cook the pancakes for two to three minutes each side until browned. Serve with the dipping sauce.

Korean Style Short Ribs (Galbi)

I've tried many marinade recipes for short ribs and this citrus-soy version is my favorite...so simple yet so tasty!

Ingredients

4 lbs Korean-style short ribs

5 cups water
1 1/2 cups soy sauce
1 1/2 cups sugar
1/2 cup pineapple juice
5 garlic cloves, minced
1/2 teaspoon ground black pepper
1/3 cup sake
1 large onion
1 naval orange




Trim excess fat from the short ribs and rinse them under cold water to remove any bone fragments.



Cut the onion and orange into ½-inch thick rounds.



Make sure ribs are submerged in sauce.

Directions

1. To make the marinade: Stir together the water, soy sauce, sugar, pineapple juice, garlic, pepper, and sake in a large dish until sugar has dissolved.
2. Add the ribs, onion, and orange. Cover and refrigerate for at least overnight and up to two day. 
3. Remove ribs from the marinade and discard the marinade.
4. Fry: Preheat grill for medium-high to high heat. Grill the ribs 6-7 minutes per side.

5. Grill: Oil the pan with 1 to 2 teaspoons of oil over medium high heat. Add the ribs and cook, turning once, until well browned, about 6 minutes for the first side, and 4 minutes on the second side.

Enjoy!