Ingredients:
1 kg chicken cut into serving pieces, seasoned with salt and pepper
3 small hot/chilli peppers
3-4 cloves garlic, minced
5 slices of ginger
1/3 cup sugar
1 tbsp wine
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
water
cornstarch
Directions:
1. Mix the water and cornstarch. Let stand for a while to allow cornstarch to settle. Drain. In the remaining cornstarch wrap the chicken and fry in deep hot fat until golden brown. Arrange on a platter.
2. Mix the first six ingredients and pour on the remaining fat in the pan. Stir until it thickens. Pour over the fried chicken pieces. Top with sesame seeds. Serve hot.
Happy cooking!
Source: Philippine …read more

Mother’s Day was celebrated earlier this year, and the absence of crowds made the day so pleasant that we have decided to make this our new tradition. Since it was “my” day, I got to pick where we were dining.

Asiana Korean Restaurant is about 20 minutes North from the heart of Cincinnati, so that alone takes you away from the hustle and bustle of downtown. Located in a small strip off of Cincinnati-Dayton Road, it is a bit of a drive from many Cincy neighborhoods but not too far away as to be inaccessible.
The glass windows are marked …read more

We were in Kirk country two weeks ago, and the family wanted to eat Korean food. I wasn’t about to leave that up to chance so taking a cue from Kirk we decided on Buga Korean BBQ. We haven’t done fondue in a while, so the kids have missed cooking at the table. We do it at home but not too often either as we don’t have the proper equipment except for out of doors (more on that later). I was forewarned that the servings weren’t very generous but we got 3 dinners — shrimp, samgyupsal …read more

Sometimes I have guests that are just curious enough (or familiar enough) to open my refrigerator and take a peek at what’s inside. One of the questions I get is, “What do you do with all those different pastes?” Well, to be honest, if absolutely necessary, I sometimes substitute another with no major regrets, but I always try to keep Japanese, Chinese and Korean soybean pastes on hand so that if I’m cooking a Japanese dish, I use the specific Japanese paste required, and so on. I only have one kind of Korean soybean paste though — …read more

Spinach, steamed, boiled, or stir-fried, then cooled a bit. Squeeze out moisture, then toss with a bit of soy sauce, salt and pepper, sesame oil, minced garlic. Sprinkle with sesame seeds.

Linda Burum of the Los Angeles Times writes about