Korean Chicken Set

50m
 high

Ingredients

2-3 Servings
Roasted Chicken with Sweet
Ingredients B: sauces
Kimchi
Ingredients B: finely chopped
Sundubu-Jjigae (Korean Soft Tofu Stew)
Ingredients B: seasonings, mix well
Milkshake

Instructions

Method for Roasted Chicken with Sweet
1

Marinate chicken with SERI-AJI® for 10 minutes.

2

Place the marinated chicken on greaseproof paper, brush with some oil and bake at 190’C for 10-15 minutes. Keep aside.

3

Heat oil, stir-fry garlic until fragrant.

4

Add remaining ingredients. Stir until thick.

5

Add in roasted chicken, toss well.

6

Serve sprinkled with sesame seeds.

Method for Kimchi
1

Soak cabbage in water and salt mixture for 2 hours.

2

Then wash three times and rinse well.

3

Mix well chopped paste, chili powder, Pal-Sweet® and fish sauce.

4

Add carrot, radish, spring onion and cabbage. Mix well and store in airtight containers.

5

To facilitate it turning sour quickly, let it be at room temperature for 2-3 days. Then chill in the fridge.

6

Tips: Can be prepared a few days in advance.
*Kimchi takes 2-3 days to ferment

Method for Sundubu-Jjigae (Korean Soft Tofu Stew)
1

Heat oil, saute onion, meat and chilies until fragrant.

2

Add seasoning (B) and water. Cook on medium high heat.

3

When it boils, simmer for 5 minutes on low heat.

4

Add clams and tofu, cook 2 minutes more.

5

Crack egg on top of stew. Cook for 1 minute.

6

Sprinkle spring onion before serving.

Method for Milkshake
1

Blend banana with milk and Pal-Sweet®

2

Serve cold.

Review

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