Fast Fast Cooking: Daktoritang and Spinach and Bean Sprout Sidedish

Dan makes spinach and bean sprout side dishes and spicy braised chicken. Check out more food adventures at www.seouleats.com

Spicy Braised Chicken: Daktoritang

INGREDIENTS (YIELD: 1 SERVING)

10 oz Boneless Chicken
1 Small Potato
1/3 Carrot
1/3 Onion
2 Tablespoons Gochujang (Korean pepper Paste)
1 Clove of Garlic
½ Green onion
1/3 tsp ginger
½ tsp sesame oil
½ to 1 cup of water
Salt & Pepper To Taste

COOKING DIRECTIONS

1. Make the gochujang sauce. Mix in the minced garlic, ginger, and sesame oil.
2. Peel potato and carrot, cut into bite size pieces.
3. Roughly slice the onions.
4. Season the chicken with salt and pepper.
5. Crush a clove of garlic and thinly slice the green onions.
6. In a hot pan sear the chicken and combine all the vegetables except the green onions.
7. Add water and let it simmer for about 25 minutes, until the vegetables are cooked and the sauce has thickened. Add water as necessary.
8. Serve with rice.

Cooked Bean Sprout Salad: Kongnamul

Ingredients (Yield: 1 Serving)

4oz Bean Sprouts
½ tsp minced garlic
1 tsp sesame oil
½ tsp chopped green onions
½ tsp toasted sesame
salt to taste

COOKING DIRECTIONS

1. Wash the bean sprouts and drain them.
2. Blanch them in boiling water for 20 seconds.
3. Drain them.
4. Mix in the minced garlic, chopped green onion, salt, and sesame oil.
5. Sprinkle sesame seeds (optional).

Cooked Spinach Salad: Sigumchi namul

INGREDIENTS (YIELD: 1 SERVING)

5 oz Spinach
½ tsp Minced garlic
½ tsp soy sauce
1 tsp sesame oil
½ tsp salt

COOKING DIRECTIONS

1. Wash and rinse the spinach in cold water.
2. Blanch the spinach in salted boiling water for 20 seconds, then submerge them in cold water.
3. Squeeze the blanched spinach to remove excess water. 4. Combine with minced garlic, soy sauce, sesame oil.

Category:

Howto & Style

Tags:

• daniel gray
• asian
• korea brand
• 동영상 공모전
• korean food recipe
• recipe
• experiencekorea
• experience korea
• experience Korea competition

[delawheresdan]

Sorry this is a test. I'm checking if I can comment or not.

[beatnix99]

I like to add light pinch of white pepper and kochu garu (red chili powder) on the namuls for a slightly deeper flavor.

Also, try adding a bit of light soy sauce and a bit of honey to offset the heat of the chili and garlic of the dori tang (chicken stew).