Korean Barbecue Chicken

From the kitchen of One Perfect Bite...We had some wonderful food this weekend, bested only by new photos of our younger grandsons. They are as cute as they look and the food, while not as photogenic, was really delicious. Yesterday, I mentioned that the Silver Fox made a special Father's Day request for Korean barbecued chicken. I was happy to comply. We have a small but affluent Korean community in town and there are several excellent restaurants that cater to their tastes. We often frequent them, in part to learn, but mainly because the food is so fresh and tasty. That's how I learned about Korean barbecued chicken. It was love at first bite and I was determined to attempt a reasonable facsimile of it in my kitchen. I've tried several times, but haven't been able to duplicate it. However, in the course of my kitchen trials I came up with a barbecue sauce that is sweet, hot and so delicious that it might cure the major ills of the 21st century. The sauce is very easy to make, though it uses a hot chile paste that may be hard for some of you to find. If you are unable to find Korean chile paste, called gochujang, in your local Asian market or on-line, use three to four tablespoons of Sriracha in its stead. While this recipe uses boned chicken thighs, the bone-in variety can also be used. I like to marinate the chicken for at least 8 hours, so, while the chicken is quick to assemble, some advanced planning and wait time are involved. I use the outdoor grill at this time of year, but a grill pan or broiler can also be used to cook the chicken. I really hope you will this recipe. The barbecue sauce is outstanding and I know you will enjoy it. Here's the recipe.

Korean Barbecue Chicken...from the kitchen of One Perfect Bite

Ingredients:
1/3 cup  miso
1/3 cup sugar
1/3 cup toasted sesame oil
1/4 cup Asian fish sauce
1/4 cup rice wine vinegar
1/3 cup Korean chile paste (gochujang)
1 tablespoon minced garlic
2 tablespoons minced fresh ginger
8 to 12 large boneless chicken thighs
Vegetable oil, for brushing

Directions:
1)  Whisk  miso, sugar, sesame oil, fish sauce, vinegar, chile paste, garlic and ginger together in a bowl. Put  chicken in a large, shallow dish, add half of the marinade and turn to coat completely. Cover and refrigerate for 8 to 12 hours. Refrigerate the remaining marinade.
2) Light a grill or preheat a grill pan. Remove  chicken from  marinade and brush with oil. Grill chicken over moderate heat, turning once, until browned and cooked through, about 10 minutes.
3) Brush chicken with reserved marinade.  Grill for about 2 minute per side, until glazed.Yield: 4 to 6 servings.









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Bibimbap

From the kitchen of One Perfect Bite...Bibimbap is a mixed rice dish that comes from Korea. While it has many components, the dish is easy to make, delightful to eat and reduces small children to giggles as they play with its name and their food. It consists of a bowl of rice that is rimmed with sauteed vegetables and a bit of meat. It is topped with a fried egg that has a still runny yoke. When the dish is served, the yolk is broken and mixed with the other ingredients. It can be served hot or cold, and if you have the proper bowls, the rice can be sizzled to form a crust that adds a nutty flavor and still more texture to the dish. The ingredients I've used here are merely suggestions and you can swap vegetables and meat at will. The only real requirements for bibimbap are rice and red chili paste. The dish is mildly flavored and rice wine vinegar and chili paste are what give it some oomph. The fact that they are served separately makes this a great family dish and prevents the children's familiar "it's too spicy" wail. Speaking of children, there's more 'bapping" going on at the table than I like to hear. I have to run. I hope you'll give this a try. It is easy, fun and really satisfying. Here's the recipe.

Bibimbap...from the kitchen of One Perfect Bite courtesy of NickKindelsperger and Serious Eats

Ingredients:
2 tablespoons soy sauce
3 tablespoons sesame oil, divided use
2 teaspoons sugar
1 clove garlic, minced
1/2 teaspoon ginger, grated
1/2 pound thinly sliced steak
2 eggs
1/2 zucchini, thinly sliced
1 cup mushrooms, thinly sliced
Handful bean sprouts
1/2 cup carrots, julienned
2 cups cooked rice
1/4 cup red pepper paste
2 tablespoons rice wine vinegar

Directions:
1) Combine soy sauce, 1 tablespoon sesame oil, sugar, garlic, and ginger in a large bowl. Add beef and stir until coated. Set aside for 30 minutes.
2) Meanwhile, pour 1/2 tablespoon of remaining sesame oil into a large skillet over medium heat. Add mushrooms and toss to coat. Cook until they are tender and soft. Set aside. Add another 1/2 tablespoon of reserved sesame oil to skillet and add sliced zucchini. Cook it until it is tender, about 5 minutes or so.
3) Bring a few cups of water to a boil in a medium sauce pan. Add bean sprouts and cook for about a minute. Drain in a colander.
4) Set a large skillet over high heat. When very hot add beef. Cook, stirring often until browned on all sides. Set aside.
5) Pour remaining tablespoon sesame oil into a non-stick skillet set over medium heat. Crack two eggs into pan and cook until whites are set, but yolk is still very runny.
6) To serve: Create individual piles of beef, mushrooms,zucchini, bean sprouts and raw carrots. Place a cup of hot cooked rice in the center of each of two of an individual serving bowls, then add a little bit of each of the other ingredients around the edges of the bowls. Top each with a fried egg. Serve with red pepper paste and rice wine vinegar to taste. When ready, break the yolk and twirl around the contents until well mixed. Yield: 2 servings.









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