Cooking, Out of Seoul

Coca-Cola Pulled Chicken Sandwich

Coca-Cola Pulled Chicken Sandwich

I didn’t know that my sister was now a cook. She has introduced me to the world of New-American Eats. Here we have Jill showing off her Coca-Cola Pulled Chicken Sandwich. She chopped up onions and put them in a slow cooker with a whole chicken and then dumped a can of coca-cola that was mixed in a bottle of ketchup and let it slow cook in a crock pot for 3 hours. After it was done, she pulled the bones out of the chicken and shredded it with a fork and plopped it on some bread.

It was tender and a tad sweet. The coke flavor was minimal, but I did get a whiff. I would have to say it was pretty darn good after adding a few veggies (see my take on the sandwich below with a bit of cucumber, sliced radish, and served on wheat bread).

My sister did a good job with it- I think I’ll have it for breakfast tomorrow.

Here’s the recipe:

1 chicken, cut up
1 1/2 lg. onions, sliced
10 to 12 oz. Coca Cola
10 to 12 oz. catsup

Lay chicken in baking dish. Mix Coca Cola and catsup. Pour over chicken. Cook in a crock pot first on high and then reduce to medium and cook for 3-6 hours. Pull the chicken out and shred it with a fork and pull out the bones. If the chicken gets dry, add some more ketchup or bbq sauce.

Coca-Cola Pulled Chicken Sandwich
Not so pretty in the crock pot: Coca-Cola Pulled Chicken Sandwich
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Cooking, Korean Eats

Sundubu Recipe for Helen


Sundubu

Yesterday I received an e-mail from Helen from Singapore and she wrote:

“Dan, I don’t know if you remember me, but I came to your kimchi cooking class. During my stay in Korea, I came to love Soondubu stew. Could you send me recipe for it? Thanks, Helen

A very useful site for recipes is Koreataste.org. Here is their recipe for sundubu-jjigae. They have many excellent recipes including kimchi, japchae, and Stir-fried Baby Octopus written in a very easy to follow format with pictures.

Thank you so much for reading,

Dan

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Cooking, Food News

Vietnamese Rice Burger

 
Vietnamese Rice burger
The Temple of Jawns has a great recipe on-line for a Vietnamese Rice Burger. It looks scrumptious and it’s totally homemade. I think that Lotteria, should talk to them about making a decent rice bun. 
 
 
Here’s the Temple of Jawns,
Here is another one of my masterful ghetto foodstuff creations; the Pho Rice Burger. You get to have some Vietnamese flavor combined with Japanese food technology here, and that isn’t a bad thing. Most stuff would probably be better with some Japanese food technology, to be honest. This ended up tasting honestly more like Pho than any actual Pho that is available in this country, and that is on one hand, sad, and on the other hand, pretty cool, I guess. I’m not gonna become the next oriental Ferran Adria anytime soon, but the overall flavor definitely says ‘pho’….

Ok, so to reach the next level, you are going to need a lot of stuff. For those of you in Korea, none of this stuff isn’t easy to find here, but guess what? It’s not impossible. Itaewon Foreign Mart are your friends, people. It’s where I purchased most of the stuff for this recipe.

Jump here for the rest:

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Original: Seoul Eats/ Blogger Version


via foodbuzz via BBQ Grill King

This article was ranked number 1 according to Foodbuzz for the day!

Korean BBQ Beef Bulgogi – An easy to make, authentic taste of Korean BBQ. Simply delicious.

Without a doubt, Bulgogi is one of the most popular Korean dishes with subtle nuances of flavour that delight the tastebuds. This authentic Korean Bulgogi recipe is an accessible route into beginning the journey of enjoying Korean BBQ food.

Ingredients

1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6″ long x 2″ wide (I use Black Angus)
4 tsp. granulated sugar
1/4 cup light soy sauce
3 cloves minced garlic
3 scallions, chopped into inch long pieces
1/4 tsp. white pepper
1 tsp. sesame oil

Method

Combine the beef and sugar together thoroughly allowing it to rest for 2-3 minutes before adding the rest of the ingredients.

Mix everything through allow to rest again for another 60 minutes or so at room temperature. Leaving it to stand refridgerated overnight is preferable.

Naturally, the longer you leave the beef to marinate the better.

When you are ready to cook, preheat the BBQ grill to a medium-high heat then add the beef, a few peices at a time and brown them on each side, taking care not to burn them.

You can reduce the chance of the beef sticking to the BBQ griddle by spraying on a very light coating of vegetable oil prior to bringing up the grills’ temperature.

Brown the beef for around 3 minutes until done, and then serve the Korean BBQ beef bulgogi with steamed white rice.

Serves 4 to 6 people

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Original: Seoul Eats/ Blogger Version

Daktdoritang 닭도리탕 This is a repost for Yossi

This is a repost for my new friend Yossi who I met at a cooking class. He was a really nice guy and totally into food. So…here’s the recipe for you.
Dan

Daktdoritang 닭도리탕 was the old name for this dish, but there has been a backlash against the name because it has Japanese origins. These days there is a movement to call it Dak-bokkeum 닭볶음. Regardless of the name, it is delicious and one of my favorite dishes to cook and to eat. Here is a recipe I found from www.teachenglishinasia.net.

Dan

Korean dakdoritang is more or less like a chicken stew… it is extremely easy to make and will amaze your tastebuds!

In a heavy pot mix together:

2 tbsp of minced garlic

2 tbsp kochujang (hot pepper paste)

2 tbsp kochukaru (red pepper flakes)

2 tbsp soy sauce

1 tsp sugar

2 tsp oil

1 tbsp fresh ginger

2 cups water


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