*** Kkanpunggi (kkan-pung-gi) ***

*** Kkanpunggi (kkan-pung-gi) ***

~ fried chicken in sweet and sour spicy sauce  ~

- Ingredients -

A. chicken

* 1 lb   chicken breast (or thigh boneless)

(cut chicken into 1.5 x 1.5 x 1/2 inch pieces - bite size)

* ½ cup   milk

(marinade ingredient)

* ¼ tsp   sea salt

* ¼ tsp   ground black pepper

* 2 tsp   vinegar

* ½ cup  cornstarch

* olive oil or vegetable oil (for deep fry and sauce)

B. sauce

* 1 ~  2  thinly sliced fresh ginger root
* 1 ½    Tbsp garlic(3 clove),   peeled and minced
* ¼   cup   onion,   chopped (1/3 x 1/3 x 1/3 inches)
* ¼   cup   green onion,   chopped (1/3 inches)

* 2 Tbsp jalapeno (red or green hot pepper), chopped (1/3 x 1/3 inches)

* 1  tsp      red hot pepper powder

* 1/3 cup   sugar

* 1/3 cup   vinegar
* 1 and 2/3 Tbsp   soy sauce

* ½  cup    mul-yert (corn syrup)

* 1/8  tsp   black pepper
* 1  Tbsp   baked sesame seeds

* ¼  tsp     sesame oil (optional)

 - Cooking Instructions -

 

A. fried chicken

1. Pour milk in a medium bowl, combine the sliced chicken and soak for 20 minutes.  (to remove chicken smell)

2. Rinse with cold water and drain well.

(dry chicken on a paper towel)

3. In a medium bowl, marinate chicken with sea salt, black pepper and vinegar for at least 10 minutes.

4. Coat the marinated chicken with the cornstarch flour.

5. Heat the oil in a skillet (over high heat), deep fry the chicken for about 3 ~ 4 minutes.

6. Wait for the oil to heat back up (over high heat), fry the chicken once more for about another 3 ~ 4 minutes. (crispy and golden brown)

7. Place deep fried chicken on a paper towel.

B. sauce

1. Heat 1 ½ Tbsp olive oil in a medium skillet. (medium high heat)

2. Add the ginger, garlic and stir fry for 30 seconds.

3. Add the onion, green onion, jalapeno and stir-fry 1 minute.

4. Turn down to low heat, add the red hot pepper power and stir-fry 1 minute.

5. Add the corn syrup, sugar, vinegar, soy sauce and stir well.

6. Turn to high heat and boil for 2 ~ 3 minutes.

7. Turn off the heat and add the black pepper, sesame oil and stir well.

C. fried chicken with sauce

1. Keep stirring and when the sauce thickens, add the fried chicken and mix until the chicken is completely coated in sauce.

2. For the finishing touch, sprinkle sesame seeds and serve with white rice.

*** Serve fried chicken with sauce separately. (optional)

Chocolate Chip Cookies

*** Chocolate Chip Cookies ***
~   16pc Cookies (3  x 3 x 2/3 inches round) ~ 


- Ingredients –

* 1  cup   all-purpose flour
* 1 ¼ cup  oatmeal (blended)
* ½ cup   butter
* ½ cup   sugar
* ½ cup   brown sugar
* 1   egg
* 2/3 tsp   vanilla extract
* 1/4 tsp   salt
* ½ tsp    baking powder
* ½ tsp    baking soda
* 1/3 cup    chopped walnuts
(or pecans, peanuts, almonds etc.)
* 3 ~ 5 oz   semisweet chocolate chips  
(or white, dark chocolate chips, raisins, dried flutes etc.)  


- Cooking Direction –

1. Measure oatmeal, and blend in a blender or food processor to a fine powder.

2. In a medium bowl sift flour, baking powder, baking soda and salt 5 times. Add blended oatmeal and mix well.

3. In a medium(large) pot cream the butter and both sugars until very light and fluffy. (medium low heat)

4. Turn off the heat, add egg and vanilla extract mix together.

5. Add dried ingredient and mix well.

6. After cool add walnuts and chocolate chips.

7. 2 and 1/3 Tbsp dough balls place two inches apart on a cookie sheet. (2 inches round balls)

8. Preheat the oven 375 degrees F, bake for 10 ~ 12 minutes.
(until edge is light brown : 10 minutes-soft cookie, 12 minutes-crispy cookie)

9. Use a spatula to remove cookies to a wire rack to cool.

Spicy Tofu

*** Spicy Tofu ***

~ Korean spicy simmered tofu ~

- Ingredients –

A.
* 1 package   firm tofu (14 ~ 16 oz)
* 1 Tbsp     olive oil  (for frying)
* 1tsp    roasted sesame seeds 
 (to sprinkle on top when finished)

B. Sauce

* 3 ½ Tbsp  ~  4  Tbsp   soy sauce
* 1 and 1/3 C   water 
* 1 ½  ~ 2 Tbsp  red hot pepper power
* 1 Tbsp   minced garlic
* 1   thin sliced ginger
* 1 C    sliced onion (1/4 inch thick)
* 2/3 C   sliced green onion (3 inches)
* ¼ C sliced jalapenos or hot pepper (optional)


- Cooking Direction –

1. Rinse the tofu in cold water.

2. Slice tofu 2/3 x 3 ½ x 2  inch rectangles. 
(6~ 7 pieces)

3. Remove excess water from each slice of tofu with a paper towel.

4. In a medium bowl combine B(sauce) ingredients.

5. Heat the olive oil on non-stick frying pan. 
(medium high heat)

6. Add the tofu, fry one side for 1.5 ~ 2 minutes, flip tofu with spatula and fry for 1.5 ~ 2 minutes. (each side should be lightly golden brown.)

7. Pour some of the sauce into a medium pot.

8. Add fried tofu into pot and pour in the rest of the sauce over the tofu.

9. Cover the pot and bring to a boil for 10 minutes. (high heat)

10. Reduce to medium heat and cook for 15 minutes. (There should be 1/2cup of the sauce remaining in the pot.)

11. Turn off the heat and carefully transfer the cooked tofu onto a dish. (use spatula)

12. Put the remaining seasoning on top of the tofu.

13. Sprinkle roasted sesame seeds before serving.

Bibimbap

*** Bibimbap ***

~  Spicy beef and vegetables mixed with rice ~ 
(Most popular Korean Dish)


– Ingredients (4 servings) –

A. Cooked rice and eggs
* 4 cups   steamed rice    * 4   eggs 

B. Meat and Vegetables
* ½ lb   Beef   (cut in small pieces)
* 10 oz   Soy bean sprouts   (wash and drain)
* 14 oz   Spinach  (rinse three times and drain)
* 10 oz   Pickle or cucumbers   (wash, large cucumbers - cut in half lengthwise and then slice 1/5 inch widthwise, small cucumbers – sliced the 1/5 inch widthwise)
* 10 oz   Zucchini  (wash, cut the ¼ inch slice lengthwise and ¼ inch slice widthwise)
* 10 oz   Radish or carrots   (peeled and shred 2 inches)

C. Seasonings

* 1 clove  Garlic and 1 ½ Tbsp Minced garlic
* 2 Tbsp  Chopped green onion
* 1 Tbsp  Onion (optional)
* 1 tsp    Rice wine or  1/5  tsp of ginger extract
* 1  2/3 Tbsp   Red hot pepper powder
* 1  2/3 Tbsp  Soy sauce
* 1  ½   Tbsp   Roasted sesame seeds
* Sesame oil
* Salt and black pepper
* Olive oil or vegetable oil

D. Gochujang sauce

* 1 Tbsp   Sugar  
* 3 Tbsp   Red hot pepper paste (gochujang)
* 1 Tbsp   Sesame oil  
* 1 Tbsp   Water (optional)


- Cooking Direction –

A. Cook the white rice.

B. Beef
1. In a small bowl, marinate the small pieces of beef for 20 minutes.
(1 Tbsp soy sauce, 2 tsp sugar, 1/2 tsp sesame oil, 1 tsp rice wine or 1/5 tsp fresh ginger extract, 1 Tbsp chopped  green onion,  1 Tbsp chopped onion-optional, 1 tsp  minced garlic, 1/10 tsp black pepper)
2. Sauté in a hot skillet until well done. 

C. Soy bean sprouts 
1. Bring 5-6 cups of water to a boil.
2. Once boiling, put in the soy bean sprouts and cook for 15 minutes then drain. (cover the lid)
 (*** Bean sprouts: cook for only 3~ 4 minutes)
3. In a medium bowl, combine seasonings:
(½ tsp minced garlic, 1 Tbsp chopped green onion, 1/5 tsp sesame oil, 2/3 tsp sesame seeds, 1/2 tsp salt) 
4. Add drained soy bean sprouts and mix well.

D. Spinach
1. Bring 3 cups of water to a boil.
2. Boil spinach for 1 minute until wilted.
3. Drain and rinse spinach in cold water.
4. Squeeze out water 2~ 3 times.
5. Cut spinach into 2.5 inches in length.
6. Combine seasonings in a medium bowl:
(1 tsp minced garlic, 1 Tbsp chopped green onion, 1/5 tsp sesame oil, 2 tsp sesame seeds, 1/2 tsp salt) 
7. Add spinach and mix well.

E. Cucumbers
1. In a medium bowl combine 1/3 cup water with 1 ¼ tsp salt and mix well.
2. Soak sliced cucumbers in salt water for 10 minutes and then drain.
3. Squeeze the cucumbers out three times to get rid of excess liquid.
4. In a medium bowl combine seasonings:
(1 tsp  minced garlic, 1 Tbsp chopped  green onion, 1 tsp sesame seeds, 1 tsp red hot pepper powder, 1 tsp soy sauce, ¼  tsp sesame oil) 
5. Add cucumbers and mix well.

F. Zucchini
1. Heat a skillet with 1 tsp of olive oil on medium ~ high heat.
2. Add 1 clove sliced garlic and zucchini, stir-fry for 1 minute.
3. Add 1 Tbsp chopped green onion and ½ tsp salt and stir-fry for 1 minute.
4. Add ½ tsp sesame seeds and turn off.

G. Carrots
1. Heat a skillet with 1 tsp of olive oil on medium ~ high heat.
2. Add the carrots and stir-fry for 1 minute.
3. Add ½ tsp salt and stir-fry for 1 minute and turn off.

*** or Radishes
1. In medium bowl combine 1 Tbsp water with ½ tsp salt and mix well.
2. Soak radishes in salt water for 5 minutes then drain well.
3. In a medium bowl combine the seasonings:
(1 tsp minced garlic, 1 Tbsp chopped  green onion, 1 tsp sesame seeds, 1 tsp red hot pepper powder, 2/3 tsp soy sauce, 1/5 tsp sesame oil) 
4. Add radishes and mix well.

H. Mix gochujang sauce.

I.  Fry the eggs.


- Serve -
1. Spread 1 cup of hot cooked rice into individual bowls.
2. Arrange the beef, vegetables and the eggs over the rice.
3. Serve with the gochujang sauce and sesame oil.


-- Soy bean sprouts soup (optional) --
1. Pour soy bean sprouts soup into the pot and boil it over high heat. 
2. When it starts boiling, add the 4 handful anchovies (optional), 1/3 tsp minced garlic, 1/3 tsp salt and bring to a boil 5 minutes.
3. Remove the anchovies.
4. Before serving, put the soup in a small bowl and sprinkle some baked sesame seeds, red hot pepper powder, diced green onions and 1 drop of sesame oil.

Tuna Sushi

*** Tuna Sushi ***

– Ingredients –

A. Sushi rice
* 2 cups   steamed rice
(sauce : 1  1/3 Tbsp sugar, 1  1/3 Tbsp vinegar,   1/5  tsp salt)
* 1/2   Tbsp sesame seed (optional)

B. Fish
* 2/3 ~ 1   lb    tuna (or salmon, cooked shrimp… etc.)

C. Dipping sauce
(1 Tbsp soy sauce, 1/3 ~ 1 tsp wasabi)


– Cooking Direction –

A. Sushi rice

1. Cook the white rice.
2. Scoop the 2 cups of cooked rice into a medium bowl.
3. In a small bowl combine the sugar, vinegar, salt and mix well. Pour in the cooked rice.
4. Cool with a fan while gently turning the rice over so that each grain is coated with the seasoning (use a spatula until the rice is almost at room temperature.)
5. Add the sesame seeds and mix gently. (optional)
6. In a small bowl combine 1 cup of water and 1 tsp of vinegar. (su water)
(Dip your hands in the su water and make sure to keep them wet. Having wet hands helps prevent the rice from sticking to your hand)
7. Use one hand and take 1½ Tbsp sushi rice and squeeze, while using the other thumb to push and roll together to make a 0.8 x 2 inch cylinder.
8. Cover the wrap with small holes.

B. Cutting Fish

* Cut to the tuna 3 x 1 ½ x 1/4 inches.

C. To assemble the sushi

Place the cylinder of rice in the palm of one hand, cover with a piece of tuna, and squeeze lightly.
(Japanese restaurant style :  Place the cylinder rice in the palm of one hand, placing a small dollop of wasabi on the top of the cylinder rice. Then, cover with a piece of fish, and squeeze lightly.)

D. Serve

Serve tuna sushi with dipping sauce.