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 Fiesta Recipes
by Leonarda R Belmonte & Perla B Del Mundo

Post from: Blisstree

Chicken Tuesdays: Korean Barbecued Chicken

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 “Chinese”, “Japanese” and “Korean” but having many other Chinese restaurant choices in the city, it would be best to come here when what you are craving for is Korean food. Since the offerings are comprised of three different cuisines, the menu is long. We were happy to select from the smallest section featuring Korean fare. Of course, I had to order Dol Sot Bi Bim Bop and the green onion pancake, while the kids, and Dad, ordered Bul Gogi and my oldest had her eel. We were provided with fragrant genmaicha, which we happily sipped as we waited our order. By the time the panchan came, we had learned (and gotten tired of) the Korean song playing in the background. I would say “broken record” except that I doubt anyone plays 45s or LPs these days. The music became less of a concern as soon as the bowls of panchan/banchan were set before us — familiar favorites were there, as well as a few we didn’t recognize. Particularly tasty were the steamed egg cubes. We were also intrigued by the jelly-like cubes atop some kochujang-like sauce, which the server explained to us was a mung bean preparation. I have tried to ask my favorite Korean storeowner how to make it, but I have not been successful in obtaining a recipe, as the language barrier is making it difficult. Perhaps I should buy some next time to take to her.

My order was excellent — veggies piled on thick, the egg adding a touch of richness to an otherwise plain dish. But of course the piece de resistance was the sizzling rice underneath. Breaking off in chunks as you mix everything up and add a dollop of their hot sauce, it is a meal that really should not be reserved for Mother’s Day alone — every Asian-food-loving mother should enjoy this as a treat on her day off. (I have not found the right stone bowl to make this at home or I would make this often.)

The bul gogi was deliciously seasoned, with a great balance of sweet and salty. However, the texture suffered from being too finely sliced or shredded. I was not able to detect a kiwi component to the marinade, which often causes meat to disintegrate; but I wouldn’t discount the possibility that it was used either. Of the eel I cannot say anything but praise. The skin was delicate as it was crunchy, the flesh generously thick, meaty, and meltingly tender. Leftovers, heated up in the oven, made a satisfying addition to dinner that evening.

Prices were not too steep, although we did end up with a slightly bigger bill ($90) than the one we got at Buga in California ($70). You can look at this two ways. It’s expensive in that the offerings are not as extensive, and the presentation not as traditional (read fun) as one might wish for. However, considering that Asiana is only one of the few Korean restaurants in Cincinnati, I find this to be very reasonable, so no complaints here. Add to that we were the only customers in the restaurant at the time, and so were given the best possible attention.

On Saturdays, be aware that there are Tae Kwon Do classes just two doors down, so depending on what time you get there, parking may get a little tricky, but should not cause problems for most.

Asiana Korean Restaurant
6875 Fountains Blvd
West Chester, OH 45069
(513) 755-9888

Post from: Blisstree

Asiana Korean Restaurant, Cincinnati, OH

I wonder if they lose any clientele with this sign up front? The $55.99 refers to hotel rates next door to Buga, but if I were looking for cheap eats and just passing through quickly this would scare me off.

The kids all got turns cooking on the grill. Lovely evening for a family night out, and Buga was an excellent choice. Thanks so much, Kirk!

Post from: Blisstree

Buga Korean BBQ, San Diego, CA

Click here to get to Sauce.or.kr.

Post from: Blisstree

Ingredient Spotlight: Korean Soybean Paste (doenjang)

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.

Post from: Blisstree

Sigumchi Namul (Korean)

Betchay writes about preparing it for her family when she went back home to the Philippines, in her blog Buhay sa Korea. Zen Kimchi has prepared it at home as well. Looks good!

For those of you lucky enough to live in Los Angeles, here’s the address for

Honey Pig
3400 W. 8th St.
Koreatown
Los Angeles, CA 90005
(213) 380-0256
And here’s a handy map for you!

Post from: Blisstree

Samgyeopsal