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Showing results for tags 'korean-style'.
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Celiac.com 02/03/2015 - Want to crush it at your next big party this year? This fried chicken recipe will help you kick any party into high gear. From Manhattan to San Francisco, and points beyond, Korean fried chicken is all the rage in the food world. This fried chicken is first marinated in ginger, garlic and soy sauce, then coated in potato starch and fried until golden brown and crisp. It will have your guests begging for more and pestering you for the recipe. Ingredients: 4 pounds chicken wings (about 2 kg), washed and drained 1½ teaspoon salt 1 teaspoon ground black pepper 1 teaspoon minced ginger 1 cup potato starch 4 cloves garlic, minced 3 to 4 large dried red chili peppers, seeded, cut crosswise into …“ inch pieces (as desired) ½ cup gluten-free soy sauce ½ cup rice syrup or corn syrup 1 tablespoon cider vinegar 1 tablespoon gluten-free mustard 1 tablespoon brown sugar 1 tablespoon sesame seeds Lard or vegetable oil for frying Marinade Ingredients: 2 tablespoons fresh ginger, minced 4-5 cloves garlic, minced 1½ cups soy sauce Directions: First, marinate the chicken in a refrigerated bowl for at least 4 hours, and up to 24 hours in advance. Next, begin by making the sauce by heating a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper. Stir with a wooden spoon until fragrant for about 30 seconds. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes. Add the brown sugar and continue stirring. Remove from the heat. Set aside. Remove chicken from the marinade, and pat dry with paper towels. You may trim and chop the chicken before marinating if you wish. I usually marinate before trimming. Cut off the tip of each wing and chop the wing in half. When you’re finished, you’ll have about 30 to 36 pieces. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. Put ½ cup potato starch in a bowl. One at a time, dip wings in the potato starch to coat. Add the additional potato starch as needed, and top off potato starch, if you come up short and still have a few pieces to do. Squeeze each wing to press the coating to it tightly. To fry the chicken, put 4 cups of cooking oil in a frying pan or pot and heat it on high heat. You want the oil hot, but not smoky. Test the oil’s heat level by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Gently add the coated wings one by one into the hot oil and cook for about 10-12 minutes, turning a few times. Transfer the cooked wings from the oil to a paper towel-lined wire rack. Lower the heat on the oil to prevent smoking, and let the wings cool for a few minutes. Raise the heat and fry the wings again for another 12 to 15 minutes until they all are golden brown and crunchy. When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon until well-coated. Remove from the heat and transfer the coated chicken to a large plate. Sprinkle with sesame seeds and serve immediately. Note: This chicken travels well and stays crunchy, so don’t hesitate to take it to a potluck. Just be sure to make enough!
Celiac.com 05/10/2016 - Korean-style tacos are a big draw for lots of hungry gastronomes from Los Angeles to New York city. These Korean-style beef tacos are the perfect quick dinner dish to excite your tastebuds any night of the week. You can use either beef short ribs (Bulgogi) or flank steak. If you use short ribs, just be sure to remove any bone before assembling the tacos. Ingredients: 1 pound flank steak or Korean-style short ribs ½ head of Napa cabbage, shredded 1 medium carrot 2 tablespoons light brown sugar 3 cloves garlic, minced 1 tablespoon fresh ginger, grated ¼ cup cilantro, chopped 2 tablespoons rice vinegar ½ teaspoon crushed red pepper flakes 2 tablespoons gluten-free soy sauce 2 teaspoons gluten-free soy sauce 1 tablespoons canola oil 1 medium onion 10-12 small gluten-free flour or corn tortillas Directions: In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons gluten-free soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve. Meanwhile, in a second bowl, combine the sugar, garlic, ginger, cilantro, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine. Heat the oil in a large skillet over medium heat. Add the onion, cover and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, until cooked through, 4 to 5 minutes. Fill the tortillas with the beef and top with the slaw. Serve with kimchee on the side.
Celiac.com 09/17/2013 - Koreans know a thing or two about barbecue. In fact, I would put Korean barbecue right in the top four or five of my favorite styles of barbecue. These Korean-style barbecue skewers are easy to make and easy to cook, and they taste delicious. Ingredients: 1 pound Korean-style short ribs (cut across the bone) ½ cup scallion, chopped ⅓ cup sugar ⅓ white wine 3 tablespoons sesame oil ½ cup soy sauce 2 crushed garlic cloves 1 grated Asian pear 1 dozen skewers, soaked in water Directions: Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesame oil, 1/2 cup soy sauce, 2 crushed garlic cloves and 1 grated Asian pear. Skewer so the meat lies flat, avoiding the bone. Grill over medium-high heat. Serve with rice and kimchee.
Korean food is right at the top of my favorite international cuisine list, especially Korean barbecue. Gal-bi, or beef ribs are my very favorite Korean food. The Koreans know a thing or two about grilling ribs, and good Korean barbecue will hold its own against the very best anywhere. In addition to being tasty, it's easy to prepare and cooks up quickly with very little effort. This recipe will deliver a batch of tasty, succulent ribs that would pass muster in the most discerning Korean kitchen. This recipe will serve about five or six people. The marinade can also be used on chicken or pork, if you like. Ingredients: 1¼ cups gluten-free tamari or soy sauce 1¼ cup water 3½ tablespoons white vinegar ⅓ cup dark brown sugar 3 tablespoons white sugar 1½ tablespoons black pepper 2 tablespoons sesame oil ⅓ cup minced garlic 1 medium onion, minced 4 pounds Korean-style short ribs (beef chuck flank, cut 1/3 to 1/2 inch thick across bones - you can ask your butcher to cut these for you) Directions: Pour gluten-free tamari, water, and vinegar into a large glass or non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars is completely dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better. Preheat an outdoor grill for medium-high heat. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side. For a delicious taband memorable meal, grab some gluten-free beers, and serve these ribs with rice, kimchee, and other pickled or steamed vegetables.