This Korean Sweet Soy Marinade Recipe Makes EVERYTHING Better | Chefs at Home | Food & Wine
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Recipes in this Video
3 recipes
Ingredients
- ●1.5 lbs chicken thighs, boneless and skinless
- ●2 tbsp olive oil
- ●1 large onion, chopped
- ●3 cloves garlic, minced
- ●2 medium carrots, diced
- ●2 medium potatoes, diced
- ●1 bell pepper, chopped
- ●1 can (14 oz) diced tomatoes
- ●2 cups chicken broth
- ●1 tbsp tomato paste
- ●1 tsp paprika
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp cayenne pepper
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup frozen peas
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and garlic, sauté until translucent, about 5 minutes.
- 3Add diced carrots and potatoes, cook for another 5 minutes, stirring occasionally.
- 4Add the chicken thighs to the pot, browning them on all sides, about 5-7 minutes.
- 5Stir in the bell pepper, diced tomatoes, chicken broth, and tomato paste.
- 6Season with paprika, cumin, chili powder, cayenne pepper, salt, and black pepper.
- 7Bring the stew to a boil, then reduce heat to low and cover.
- 8Let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- 9Remove the chicken, shred it with two forks, and return it to the pot.
- 10Stir in the frozen peas and cook for an additional 5 minutes.
- 11Garnish with fresh parsley before serving.
Equipment
large potcutting boardknifemeasuring spoonsmeasuring cupswooden spoon
🌶️🌶️🌶️Medium
Tteokbokki is a popular Korean street food made with chewy rice cakes and a spicy-sweet sauce, often enjoyed as a snack or light meal.
Ingredients
- ●2 cups Korean rice cakes (tteok)
- ●1 tablespoon vegetable oil
- ●1/2 cup onion, sliced
- ●1/2 cup carrot, julienned
- ●1/2 cup cabbage, shredded
- ●2 green onions, chopped
- ●2 tablespoons gochujang (Korean chili paste)
- ●1 tablespoon soy sauce
- ●1 tablespoon sugar
- ●1/2 teaspoon sesame oil
- ●1/2 teaspoon garlic, minced
- ●1/2 teaspoon ginger, minced
- ●1/4 cup water
- ●Sesame seeds for garnish
Instructions
- 1Soak the rice cakes in warm water for about 30 minutes to soften them if they are hard.
- 2Heat the vegetable oil in a large pan or wok over medium heat.
- 3Add the sliced onion and sauté for 2-3 minutes until translucent.
- 4Add the julienned carrot and shredded cabbage, and stir-fry for another 3-4 minutes until the vegetables are tender.
- 5Stir in the softened rice cakes and mix well with the vegetables.
- 6In a small bowl, combine gochujang, soy sauce, sugar, sesame oil, minced garlic, and minced ginger. Mix well to create the sauce.
- 7Pour the sauce over the rice cakes and vegetables, and stir to coat everything evenly.
- 8Add 1/4 cup of water to the pan to help steam the rice cakes and prevent sticking. Stir well.
- 9Cook for an additional 5-7 minutes, stirring occasionally, until the rice cakes are heated through and the sauce thickens slightly.
- 10Remove from heat and stir in the chopped green onions.
- 11Serve hot, garnished with sesame seeds.
Equipment
large panwokmixing bowlspatula
Ingredients
- ●2 lbs flank steak
- ●1/4 cup soy sauce
- ●1/4 cup olive oil
- ●2 tbsp red wine vinegar
- ●2 tbsp Worcestershire sauce
- ●4 cloves garlic, minced
- ●1 tsp black pepper
- ●1 tsp onion powder
- ●1 tsp dried oregano
- ●1 tsp dried thyme
- ●1/2 tsp red pepper flakes
Instructions
- 1In a bowl, combine soy sauce, olive oil, red wine vinegar, Worcestershire sauce, minced garlic, black pepper, onion powder, oregano, thyme, and red pepper flakes to create the marinade.
- 2Place the flank steak in a large resealable plastic bag or a shallow dish.
- 3Pour the marinade over the steak, ensuring it is well coated.
- 4Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- 5Preheat the grill to medium-high heat.
- 6Remove the steak from the marinade and let excess marinade drip off.
- 7Grill the steak for about 6-8 minutes on each side for medium-rare, or until desired doneness is reached.
- 8Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
- 9Slice the steak against the grain and serve.
Equipment
grillmixing bowlresealable plastic bag or shallow dishknifecutting board
🌶️🌶️🌶️Low
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