Kristygourmet Cook Book

Recently I've been busy watching some really nice K drama. Now, I am in the mood wanna to make some Korean dishes.  haha.....  I haven't done much Korean food for a while especially when my kids not around. I am glad my boy is back and will be around for some time, I am taking this opportunity to discover more delicious recipes. And this recipe is actually inspired by  Seonkyoung Longest   and I am trying to make it into a halal dish by using chicken meat. And it is actually quite good and interesting too. Please read on for more. And here is what I did from scratch. Since some ingredients are not available here, I just substitute with other items. It works pretty well actually. Ingredients : 2 large  chicken thigh, deboned (or 3 medium size) 1 large yellow onion, sliced 1 green chili, sliced 1 red chili, sliced 2 stalk of spring onion, cut into 1" length 1 TB  toasted sesame seeds Ingredients for  marinade :  3 cloves garlic, min...

Cool.... I tried two types of Korean fried chicken two days in a roll ! My boy loves it. This is the recipe I mentioned earlier,  dakgangjeong,  without the usage of  ssamjang  paste. The ingredients is more or less similar to the Chinese ' gong bao ji'  宫保鸡  but tasted a little difference due to the additional of vinegar. Quite interesting though ! You may use chicken wings on this recipe but I've chosen to use chicken strips. Ingredients : 4 chicken upper thigh, deboned and cut into strips salt & pepper 3-4 TB  corn starch 1 TB  toasted sesame seeds 1 TB  chopped garlic 1 inch  ginger, julienned Seasoning ingredients  : 10 pcs  dried chilies, cut & soaked for 30 minutes 1 TB  sweet plum sauce 1 TB  brown sugar 1 TB  vinegar 1 TB  light soy sauce * Thickening  :  1/2 cup water mixed with 1/2 TB tapioca starch Method : (1)  marinade chicken with salt & pepp...

As usual.... need to finish up the leftover items from the fridge ! Guess, this going to be a Korean week cause still plenty of   ssamjang  needed to be bottom off. Other than making   kimchi ,  I am actually very much looking forward to try up the Korean fried chicken. There are two types of Korean fried chicken, one is call as Dakgangjeong and the other is Yangnyeom-tongdak. The difference between the two recipes is the used of  ssamjang  (which earlier I have mistaken it as  gochujang . Still learning. OK !  hehe....  ) I am very sure this will be an excellence recipe.Since my boy is back for the weekend, I'm going to make extra to satisfy his taste bud. So, here..... I go ! To my all my readers, I would like to apologize for my mistake regarding the ingredients used here. After further search, I noticed that the one I have here is  gochujang  instead of  ssamjang .  Gochujang  is the mixture of red chili, ferm...