Recipes from Korean Made Easy

ANDONG JJIMDAK (SWEET SOY BRAISED CHICKEN)

Sweet Soy Braised Chicken sml

Originating from the city of Andong in Seoul, this simmered and steamed chicken dish is cooked with glass noodles and vegetables. It’s a hearty chicken dish meant to be shared with a group of people.

serves: 4
preparation: 15 minutes
soaking: 15 minutes
cooking: 45 minutes

fresh:
1.25kg bone-in, skin-on chicken thighs
2 teaspoons crushed garlic
1 teaspoon grated ginger
4 Yukon Gold potatoes, quartered
2 carrots, chopped into 3.5cm pieces
1 onion, chopped
2 spring onions, sliced thickly on the bias

spices:
1 tablespoon gochugaru (dried red pepper flakes)
ground black pepper

pantry:
2 teaspoons grapeseed oil
80ml soy sauce
3 tablespoons soft brown sugar
2 tablespoons mirin
2 teaspoons toasted sesame oil
150g glass noodles, soaked in water for 15 minutes, then drained
sesame seeds, to garnish

Heat the grapeseed oil in a large casserole dish and sear the skin of the chicken thighs. Add the gochugaru, soy sauce, brown sugar, mirin, sesame oil, garlic and ginger and braise the chicken for 15 minutes.

Add the potatoes, carrots and onion and braise for another 15 minutes or until the chicken and vegetables are cooked through. Add the glass noodles and spring onions and simmer for 10 minutes, covered.

Season with black pepper to taste, garnish with the sesame seeds and serve with rice and Water Kimchi, if you like.

Download printable recipe (PDF)

 
QUICK KIMCHI

Quick Kimchee

This kimchi should also be called emergency kimchi for those days where you’re craving it but don’t have the time to wait for it to ferment. Quick and easy, make it and eat right away.

Makes: 700ml
Preparation: 35–40 minutes

Fresh:
475g green cabbage (about ½ head), chopped into 5cm pieces
4 garlic cloves, crushed
4 spring onions, sliced into 2cm pieces

Spices:
4 tablespoons coarse sea salt
2 tablespoons gochugaru (dried red pepper flakes)

Pantry:
2 tablespoons chilli garlic sauce (such as sambal oelek)
2 tablespoons fish sauce
2 teaspoons granulated sugar

1. Salt the cabbage in a large bowl and set aside for 1 hour, turning the cabbage every 30 minutes, to draw out all the moisture. Rinse the cabbage and squeeze to remove any excess water.
2. Combine the remaining ingredients in a small
3. bowl and mix together. Add to the cabbage and toss together, making sure all the cabbage is coated. Keep in an airtight container in the fridge for up to 2 weeks.

Download printable recipe (PDF)

 
HOTTEOK (BROWN SUGAR PANCAKES)

Brown Sugar Pancakes sml

Often bought from street stalls or carts in Korea, these make for a warming winter dessert. They are a simple treat but oozing with brown sugar syrup goodness.

serves: 4
preparation: 15 minutes
standing: 1 hour
cooking: 10 minutes

fresh:
150ml milk, heated to lukewarm

spices:
½ teaspoon salt

pantry:
3g dried active yeast
2 teaspoons granulated sugar
125g plain flour, plus extra for dusting
33g sweet rice flour
45g soft brown sugar
1 tablespoon toasted walnuts, roughly chopped
1 tablespoon vegetable oil

Mix the yeast, 2 teaspoons of the granulated sugar and the milk together in a small bowl and leave it to stand for 10 minutes. In another bowl, mix the flours and salt together. Add this to the yeast mixture and mix to a dough.

Cover and leave to stand for 1 hour.

Mix the brown sugar and walnuts together.

Turn the dough out onto a floured surface and divide into 4 pieces. Shape each piece into 10cm rounds.

Place 1 tablespoon of the sugary walnuts in the centre. Bring the edges up and over to enclose the filling and seal edges. Reshape into a flat disc.

Heat the oil in a cast-iron pan over a medium heat. Cook the pancakes for about 5–8 minutes until golden brown on each side.

Download printable recipe (PDF)

 
CHAAPSAL (GLUTINOUS RICE DOUGHNUTS)

Rice Donuts

I don’t know anyone who dislikes fried goodies. But fried mochi might be the be all and end all for me. Crispy on the outside and chewy on the inside, filled with sweetened red bean goodness – it’s like heaven in a ball.

makes: 12 mini doughnuts
preparation: 30 minutes
chilling: 1 hour
cooking: 30 minutes

fresh:
20g unsalted butter, melted

spices:
½ teaspoon salt
½ teaspoon ground cinnamon

pantry:
220g sweet rice flour
130g plain flour
½ teaspoon baking powder
430g canned sweetened red bean paste
vegetable oil, for frying
100g granulated sugar, for coating

Sift both flours with the baking powder and salt into a large bowl. Add the melted butter and 220ml hot water. Mix well and knead together into a large ball for about 5 minutes. Chill in the fridge, covered, for 1 hour.

Mix the red bean paste with the cinnamon and set aside.

Divide the dough into 12 mini balls and cover with a clean tea towel to make sure the dough doesn’t dry out. Press the rolled balls into a flat circle and fill with ½ teaspoon of the red bean paste. Bring the sides up and over to enclose the filling and pinch the edges to shape the doughnut into a ball.

Heat the vegetable oil in a deep-frying pan to 175°C (347°F). Deep-fry the doughnuts for 5–8 minutes, turning frequently, until golden brown.

Toss the fried doughnuts in the sugar until evenly coated.

Download printable recipe (PDF)