Cooking Method: Cold-dish / Salad
Korean Chicken Set
Ingredients
Instructions
Method for Roasted Chicken with Sweet
Marinate chicken with SERI-AJI® for 10 minutes.
Place the marinated chicken on greaseproof paper, brush with some oil and bake at 190’C for 10-15 minutes. Keep aside.
Heat oil, stir-fry garlic until fragrant.
Add remaining ingredients. Stir until thick.
Add in roasted chicken, toss well.
Serve sprinkled with sesame seeds.
Method for Kimchi
Soak cabbage in water and salt mixture for 2 hours.
Then wash three times and rinse well.
Mix well chopped paste, chili powder, Pal-Sweet® and fish sauce.
Add carrot, radish, spring onion and cabbage. Mix well and store in airtight containers.
To facilitate it turning sour quickly, let it be at room temperature for 2-3 days. Then chill in the fridge.
Tips: Can be prepared a few days in advance.
*Kimchi takes 2-3 days to ferment
Method for Sundubu-Jjigae (Korean Soft Tofu Stew)
Heat oil, saute onion, meat and chilies until fragrant.
Add seasoning (B) and water. Cook on medium high heat.
When it boils, simmer for 5 minutes on low heat.
Add clams and tofu, cook 2 minutes more.
Crack egg on top of stew. Cook for 1 minute.
Sprinkle spring onion before serving.
Method for Milkshake
Blend banana with milk and Pal-Sweet®
Serve cold.
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