Tag: Soy sauce

Cucumber Kimchi

Ingredients

  • 2 English Cucumbers – Peeled and thinly sliced
  • 2 Tbs Red Pepper Powder
  • 1 1/2Tbs Rice Wine Vinegar
  • 2 Tbs Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Seeds
  • 1/2 tsp Garlic Powder
  • 3 Tbs Rock Salt

Directions

  1. Peel and thinly slice the english cucumbers. Place them in a colander and top with the rock salt to drain out the water from the cucumbers.
  2. Rinse the cucumbers and then dry.
  3. In a large bowl, place the sliced cucumbers and add the remaining ingredients. Mix well to combine.
  4. Place in an air tight container and store in the refrigerator.
  5. Let the cucumbers marinade in the refrigerator for at least 6 hours. Best if it is at least 1 day before serving.

Spicy Korean Chicken

Ingredients

  • 2 lbs Chicken breasts – thin cut (butterflied in half)
  • 4 Tbs Gochujang (Korean red pepper paste)
  • 4 Tbs Mirin
  • 4 Tbs Soy sauce
  • 2 Tbs Brown sugar
  • 2 Tbs Garlic – minced
  • 2 Tbs Ginger – minced
  • 2 Tbs Korean red pepper flakes
  • 1 Tsp Onion powder
  • 1 Tsp Black pepper

Directions

  1. Combine all of the ingredients besides the chicken in a bowl and mix well.
  2. Place the chicken in a large zip lock bag and cover with the marinade. Close the bag and mix to ensure all of the chicken is coated.
  3. Place in the refrigerator for at least 30 minutes or up to overnight.
  4. Place the top rack in your oven about 4 inches from the heating element. Set the oven to broil and preheat it on high.
  5. Cover a baking pan with aluminum foil.
  6. Place the marinated chicken on the aluminum foil and broil for 3 to 5 minutes per side, until the internal temperature reads 165 degrees (F). Keep an eye on the chicken because it will not take long to cook. Broiling time will vary depending on your oven.
  7. Serve it with rice, kimchi, kimchi fried rice (in photo), whatever else you would like. Don’t forget the fried egg!