Feeds:
Posts
Comments

Posts Tagged ‘Korean’

Sticky Korean Chicken Drumsticks

We always take the drumsticks too when we buy chicken thighs in the butchers. They make for economical mid-week dinners. This recipe by Tom Kerridge is straightforward but you do need to get marinating the night before.

Sticky Korean Chicken Drumsticks – serves 8 (we very easily scaled down to feed 2)

  • 16 chicken drumsticks
  • sliced red chilli, to garnish
  • sliced scallions, to garnish

FOR THE MARINADE:

  • 3 tbsp soy sauce
  • 2 shallots, roughly chopped
  • 2 tbsp honey
  • large piece of ginger, finely grated
  • 8 garlic cloves, finely grated
  • 2 tsp chilli flakes
  • 3 tbsp mirin

Put the ingredients for the marinade into a large bowl with plenty of freshly ground black pepper and whisk together.

Score the chicken drumsticks with a sharp knife and toss in the marinade, then cover and chill overnight.

Heat the oven to 160C/140C fan/gas 4.

Put the drumsticks onto a shallow roasting tray and drizzle over the marinade left in the bowl.

Roast for 40 minutes, then baste with the juices in the tray.

Turn the oven up to 220C/200C fan/gas 8 and cook for another 20 minutes or until caramelised and a starting to char.

Serve with some fresh red chilli and scallions scattered over.

(Original recipe from BBC Good Food)

Read Full Post »

Korean chicken with sesame sprinkle

Heaps of flavour in this Korean-inspired dish by Melissa Hemsley. Great on a weeknight with a green salad.

Wine Suggestion: This, like a lot of Korean dishes, is assertive, and has layers of bold flavours which makes winematching tricky but there are a number of options. Firstly a dry Marsala or dry Oloroso sherry. If neither of these are to hand then a lush and fruit forward red from Portugal. Our choice tonight was the Quinta de la Rosa Tinto from the Douro. They make lovely Ports here too, but have also dedicated vineyards and care for their dry wines as well; well worth searching out.

Korean chicken with sesame sprinkle – serves 2

  • 4 chicken thighs
  • 1 onion, finely chopped
  • 4 garlic cloves finely chopped or grated
  • 3cm piece of ginger, finely chopped or grated
  • 1 tsp chilli flakes or Korean chilli powder
  • 1½ tbsp toasted sesame oil
  • 6 tbsp tamari
  • 2½ tbsp apple cider vinegar
  • 2 tbsp maple syrup

FOR THE SESAME SPRINKLE

  • 4 tbsp black & white sesame seeds (we only had white)
  • 2 tbsp fresh chives, chopped
  • 2 tbsp chopped fresh coriander
  • ½ tsp chilli flakes or Korean chilli powder

Preheat the oven to fan 220C/Gas 9.

Mix everything together(except the ingredients for the sprinkle) in a large heavy baking dish. Spread the chicken pieces out in a single layer, skin side down, and bake for 12 minutes.

Stir everything in the dish and turn the chicken pieces skin side up. Roast for another 12 to 15 minutes or until golden and cooked through.

Meanwhile, prepare the sesame sprinkle by mixing the ingredients together. Sprinkle over the cooked chicken and serve.

(Original recipe from Eat Happy by Melissa Hemsley, Ebury Press, 2018.)

Read Full Post »

 

Pan fried king prawns

These are amazing!!!!! Pick up some prawns and make them tonight.

Pan-fried King Prawns (daeha jjiim) – serves 2 as a starter

  • 1 garlic clove, crushed
  • ½ cm piece of ginger, peeled and finely grated
  • 2 tsp soy sauce
  • 2 tsp roasted sesame seed oil
  • 1 tsp honey
  • 1 tsp vegetable oil
  • 150g king prawns, shelled
  • 1 spring onion, thinly sliced
  • 2 tsp roasted pine nuts, roughly chopped

Combine the garlic, ginger, soy sauce, sesame seed oil and honey together to make a sauce.

Heat the vegetable oil in a pan over a high heat. When it’s very hot, add the prawns and cook for a minute, then turn them over. Add the sauce and cook for another minute until cooked through.

Serve immediately with the spring onion and pine nuts sprinkled over the top.

(Original recipe from Our Korean Kitchen by Jordan Bourke & Regina Pyo, W&N, 2015.)

Read Full Post »