Korean Cuisine (SET MENU)

BSHM 3C
Llanes, Diana
Cabral, Jeremy
Garcia, Abel Christian C.
Fabul, Shinji D.

APPETIZER : Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Ingredients
 1 pound boneless skinless chicken thigh and/or breast
 1/2 cup milk optional
 1/4 teaspoon salt
 pinch pepper
 1/2 teaspoon minced garlic
 1/2 teaspoon minced ginger
 1 tablespoon rice wine if not using milk
 ⅓ cup potato starch or corn starch
 oil for deep frying
Sauce
 1 tablespoon soy sauce
 3 tablespoons rice wine or mirin
 2 tablespoons apple cider vinegar or rice wine vinegar
 1 tablespoon gochujang, 고추장 (Korean red chili pepper paste) Omit for a
mild version and add 1 more tablespoon soy sauce (Also see note)
 3 tablespoons honey or corn or rice syrup (use 4 tablespoons)
 2 teaspoons sesame oil
 2 tablespoons brown sugar
 1 teaspoon minced garlic
 1 teaspoon grated ginger
 pinch pepper
Garnish
 1 to 2 tablespoons coarsely chopped peanuts or seeds
SOUP: Kimchi stew (Kimchi-jjigae)

Ingredients
 1 pound kimchi, cut into bite size pieces
 ¼ cup kimchi brine
 ½ pound pork shoulder (or pork belly)
 ½ package of tofu (optional), sliced into ½ inch thick bite size pieces
 3 green onions
 1 medium onion, sliced (1 cup)
 1 teaspoon kosher salt
 2 teaspoons sugar
 2 teaspoons gochugaru (Korean hot pepper flakes)
 1 tablespoon gochujang (hot pepper paste)
 1 teaspoon toasted sesame oil
 2 cups of anchovy stock (or chicken or beef broth)
For stock (makes about 2½ cups’ worth):
 7 large dried anchovies, heads and guts removed
 ⅓ cup Korean radish (or daikon radish), sliced thinly
 4×5 inch dried kelp
 3 green onion roots
 4 cups water

MAIN COURSE : Korean Sticky Chicken

Ingredients
 2 green onions
 1 ½ pounds boneless, skinless chicken thighs
 1 teaspoon salt
 4 teaspoons cornstarch
 1 teaspoon water
 ½ inch fresh ginger (1/2 inch is 1 Tbsp. minced)
 2 cloves garlic
 3 tablespoons gochujang (sweet and spicy Korean red pepper paste; buy at
grocery stores, Asian markets, and online)
 2 tablespoons mirin
 1 tablespoon honey
 1 tablespoon toasted sesame oil
 1 tablespoon seasoned rice vinegar
 2 tablespoons vegetable oil
 1 teaspoon toasted sesame seeds

DESSERT : Bingsu (Korean Shaved Ice)

Ingredients
 4 ½ cups milk
 ½ cup condensed milk, (sub with glucose or corn syrup)
 Your choice of toppings (e.g. chopped fruit, red bean, condensed milk, candy,
etc.)