• Korean Spatchcock Chicken
    Notes:  The majority of the time is brining and drying out the skin. You brine overnight, dry out the skin the next day and cook that night. Make sure your mirin is NOT Aji-mirin. Just mirin or hon-mirin. Aji-mirin has high fructose corn syrup in it. Hon-mirin or mirin is a naturally made rice wine.  Fish sauce is not all created equal, check out Red Boat Fish Sauce if you're sugar-free or Paleo.  Gochujang is also not created equal, the ingredient list on some is out of control, ie corn syrup, high fructose corn syrup plus all kinds of extra preservatives and chemical flavors. Check out Wholly gochujang for a clean gochujang. Or if you're near a Korean market just read the labels, there should be at least one brand without the funky stuff.  I like to cut the chicken into 10 pieces: 2 thighs, 2 legs, 4 breast pieces, and 2 wings. After you seperate the breast into 2 pieces, cut each breast again in half right down middle horizantally. See pictures in the post. Korean Spatchcock Chicken Makes 4 servings.Takes 1 hour to cook and overnight brine + day to dry. See notes 1 whole chicken, 3 - 4 lbs 1/2 cup mirin 1 + 1/4 cup soy sauce, use tamari for gluten-free 2 tablespoons fish sauce 1 tablespoon fine pink salt OR 2 tablespoons kosher salt 1 tablespoon toasted sesame oil 1/2 onion, roughly chopped 1/2 inch slice ginger, chopped freshly ground black pepper 2 tablespoons gochugaru (Korean Chill flakes) OR gochujang (Korean Chili paste) optional 3 cups cold water 1: Rinse chicken with cold water. Remove backbone by cutting off both sides down the sides. I used poultry scissors. Save for broth. 2: Combine all ingredients except water and blend until smooth (I used an immersion blender directly in my 4-quart storage container). Add the water and stir. 3: Add the chicken, making sure it is completely submerged. Brine overnight. 4: The next day, remove chicken from brine. Pat dry and place breast side up with the wings tucked under on a wire rack set in a foil lined rimmed baking sheet. Place in refrigerator for 2 hours, do not cover. 5: Preheat oven to 450F. Remove chicken from fridge and wipe up any drippings in baking sheet. Place in oven, thigh side in and cook for 30 minutes. It should be pretty browned by this point. Tent with foil, return to oven and cook for another 30 minutes or until the breast registers 150F and thighs 175F. I like to check at the 15 minute mark (after foil tent) and check every 10 minutes until done. 6: Remove chicken from oven and let it rest, loosely covered with foil, for 10 minutes. 7: Carve and serve! See notes.
  • Doenjang Soup with Veggies
    Here's a nice easy soup. It's made with Anchovy Broth, some veggies that were past their prime, and tofu for protein. Traditionally, you'd eat this with rice and side dishes but I ate it for lunch with just kimchi and no rice. Lunch, dinner, breakfast...
  • Spicy Gochujang Wings
    These wings were one of the top 5 most ordered items at the restaurant. There was this one customer that asked me for the sauce recipe and I told her it was a secret. She was none too happy about the response. Well, customer, where ever you are, this one's dedicated to you. Disclaimer: This recipe is not exactly what I sold but the taste is there. I'd have to dig up boxes to find my notes on the exact ingredient portions.. and I'm probably not doing that any day soon. As with secret recipes, there is of course, a secret ingredient. Or two in my case. Secret ingredients are: Dried Bonito Shavings (in the cup) and kelp! These wings can be pretty healthy as long as you check the ingredient list of the gochujang you are buying.   The one I use has only 5 all natural ingredients. I've seen some with 15 ingredients that are composed of long words I don't even want to know what it means. My late grandma owned a red pepper farm in S. Korea and would send us homemade gochujang.. mmm so good. I'm getting hungry writing up this post. Notes: You can prepare the wings however you'd like. Bake them then toss. Toss in sauce then bake or grill. Marinade few hours then bake or grill. Dashi is Japanese stock. Which is what you get when you simmer then bonito shavings and kelp. When frying I use a net strainer (not an affiliate) to remove and stir the wings. Try to buy disjointed wings, if not, disjoint them before you start frying. Check out this YouTube video for instructions. (But save the tips for stock! Please! so yummy...) Update 11/7/2017: I've made these a few times now and the bonito flavor is too strong. I lowered it to 1 T. The original recipe called for 1/4 cup of bonito shavings. Spicy Gochujang Wings Makes 4 servings. Takes 30 minutes. 2.5 lbs chicken wings 1.5 quart peanut oil (or any other high temp neutral frying oil) 3/4 cup water 1 T. bonito shavings* 0.30 oz kelp (about 3 inch piece) 1/2 cup gochujang 1 t. sesame oil 1 t. sesame seeds Prepare dashi: Tear kelp into a few pieces. In a small saucepan combine kelp pieces, bonito shavings, and water. Place over medium-low heat and cook for 10 minutes, stir it a few times. Turn off heat and let it sit at least 15 minutes. It can sit longer while you get wings ready. Fry the wings: Add the oil to a large heavy bottomed pot (I used a 4 quart dutch oven) and place over high heat. I use the water drop method to test if the oil is hot. Wet your fingers just a tiny bit, just enough so there a few drops, and flick it in the pot. It should make popping noises. OR you can dunk the tip of a chicken wing in the oil and if it starts bubbling up and pretty much frying right away, the oil is ready. Double fry wings: 1. Carefully add half the wings in the ready one at a time. Stir as you go so it doesn't stick. Fry for 5 mins, remove and fry the other half. 2. Once the first fry is done, add in half the wings again and fry for another 6 minutes. Repeat with other half. Finish the sauce and toss: Strain the dashi into a small bowl. Use the back of spoon and press down to extract more stock. Mix in the gochujang, sesame oil, and sesame seeds. Pour the sauce over the wings and toss until coated well. Enjoy!