Vegan Korean Fried Chicken Nuggets

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Mary Kim

Ingredients

Dry Dredge

  • Flour
    1 : 1 : 1 ratio
  • Cornstarch
    1 : 1 : 1 ratio
  • Panko
    1 : 1 : 1 ratio

Seasoning

  • 1
    tbsp Sugar
  • 2
    tbsp Ketchup
  • 2
    King oyster mushrooms
  • 2
    tbsp Gochujang
  • 1
    tbsp Cornstarch
  • 2
    tbsp Ketchup
  • 1
    tbsp Garlic powder
  • 1
    tbsp Soy sauce
  • 1
    tbsp Flour

Instructions

1
Prepare Mushrooms -Slice mushrooms into 1/2” slices and sweat them. Set aside for a little while -Squeeze out extra liquid and pat dry
2
Season Mushrooms - Add gochujang, ketchup, honey, garlic powder, soy sauce, sugar, flour, and cornstarch to your mushroom mixture
3
Frying - Add mushrooms one at a time and fry at around 360F - When the mushrooms have a good brown crust, remove and cool on rack - Eat immediately
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Prepare Mushrooms -Slice mushrooms into 1/2” slices and sweat them. Set aside for a little while -Squeeze out extra liquid and pat dry

Galbi Jjim (Braised Beef Short Ribs)

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Mary Kim

Ingredients

  • 2
    tbsp garlic
  • 1
    tbsp dashida (beef bullion powder)
  • 1/4
    cup soy sauce
  • 3-4
    shitake mushrooms
  • 4-5
    potatoes
    use new potatoes or fingerlings to keep shape
  • 3
    lbs beef short ribs
  • 1
    cup water
  • 1
    tbsp honey ginger marmalade
    or substitute 1 tbsp honey and 1/2 tbsp ginger
  • green & red chilies
  • carrots
  • 1/4
    cup brown sugar
  • 1
    package apple sauce
    approx. 1/2 cup
  • 2
    tbsp mirin
  • green onions

Instructions

1
Ingredients 3 lbs beef short ribs 1 cup water 1/4 cup soy sauce 1/4 cup brown sugar 2 tbsp mirin 2 tbsp garlic 1 tbsp dashida (beef bullion powder) 1 tbsp honey ginger marmalade (or substitute 1 tbsp honey and 1/2 tbsp ginger) 1 package apple sauce (approx. 1/2 cup) green onions 4-5 potatoes (use new potatoes or fingerlings to keep shape) carrots 3-4 shitake mushrooms green & red chilies Step 1: Meat Prep - Cut ribs into individual pieces - Soak ribs in water overnight or do a parboil and boil meat for about 5 minutes (this is to get rid of scum) - Rinse off meat and transfer to clean pot
2
Step 2: Sauce - Combine all of the ingredients and pour over meat - Add shitake mushrooms - Cook on medium heat for about 45 minutes
3
Step 3: Veggie Prep - Start cutting up potatoes, carrots, green onions, chilies Make sure to round off edges so they don’t break apart in the braise - Once meat has been partially cooked, add potatoes and carrots to pot. Cook for another 20 minutes Baste liquid onto ribs and potatoes and carrots occasionally. If sauce is reducing too much, add water. Make sure not to burn. - About 5 minutes before serving, add chilies and green onions and gently stir
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Ingredients 3 lbs beef short ribs 1 cup water 1/4 cup soy sauce 1/4 cup brown sugar 2 tbsp mirin 2 tbsp garlic 1 tbsp dashida (beef bullion powder) 1 tbsp honey ginger marmalade (or substitute 1 tbsp honey and 1/2 tbsp ginger) 1 package apple sauce (approx. 1/2 cup) green onions 4-5 potatoes (use new potatoes or fingerlings to keep shape) carrots 3-4 shitake mushrooms green & red chilies Step 1: Meat Prep - Cut ribs into individual pieces - Soak ribs in water overnight or do a parboil and boil meat for about 5 minutes (this is to get rid of scum) - Rinse off meat and transfer to clean pot

Yangnyeom Chicken (Sweet & Spicy Fried Chicken)

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Mary Kim

Ingredients

  • frying oil
  • msg
    optional
  • 3-4
    lb chicken thigh
  • 1/2
    cup potato starch
  • 1/2
    tbsp salt
  • 1
    tbsp garlic powder
  • 1
    cup flour
  • 1
    cup water
  • 1/2
    cup glutinous rice flour
  • 1
    tbsp baking powder
  • salt and pepper
  • 2
    tbsp soy sauce
  • 2
    tbsp garlic
  • 2
    tbsp starch syrup
  • 2
    tbsp gochujang
  • 2
    tbsp sugar
  • 2
    tbsp ketchup

Instructions

1
Frying Chicken 3-4 lb chicken thigh Wet Batter 1 cup flour 1 cup water 1 tbsp garlic powder 1/2 tbsp salt Dry Dredge 1/2 cup glutinous rice flour 1/2 cup potato starch 1 tbsp baking powder salt and pepper msg (optional) frying oil Cut chicken thighs into 2-3” chunks Season with garlic powder and salt Combine flour and water to create wet batter In a separate bowl, combine glutinous rice flour, potato starch, baking powder, salt and pepper, and msg Mix chicken into batter, then slowly carefully coat it in the dry dredge Heat oil to 350°F and drop a few pieces of chicken at a time After about 5-7 minutes, remove and let cool on a rack Once everything is fried once, heat oil to about 375°F and fry the chicken once again for about 2-3 minutes, or until golden brown Remove and let rest before adding into sauce
2
Yangnyeom Sauce 2 tbsp garlic 2 tbsp gochujang 2 tbsp soy sauce 2 tbsp sugar 2 tbsp ketchup 2 tbsp starch syrup Heat a drizzle of oil and cook garlic with gochujang Add soy sauce to perimeter of the pan (add a splash of water if needed) Add sugar, ketchup, and starch syrup Cook down until it thickens, then add fried chicken Garnish with sesame seeds or nuts and enjoy!
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Frying Chicken 3-4 lb chicken thigh Wet Batter 1 cup flour 1 cup water 1 tbsp garlic powder 1/2 tbsp salt Dry Dredge 1/2 cup glutinous rice flour 1/2 cup potato starch 1 tbsp baking powder salt and pepper msg (optional) frying oil Cut chicken thighs into 2-3” chunks Season with garlic powder and salt Combine flour and water to create wet batter In a separate bowl, combine glutinous rice flour, potato starch, baking powder, salt and pepper, and msg Mix chicken into batter, then slowly carefully coat it in the dry dredge Heat oil to 350°F and drop a few pieces of chicken at a time After about 5-7 minutes, remove and let cool on a rack Once everything is fried once, heat oil to about 375°F and fry the chicken once again for about 2-3 minutes, or until golden brown Remove and let rest before adding into sauce

Kimchi Jjim (Braised Kimchi)

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Mary Kim

Ingredients

  • 3-4
    lbs Pork Belly
  • 1
    Onion
  • 1-2
    Green Chilies
  • 1/2 head
    Aged Kimchi
  • 2-3
    Green Onions
  • 2
    tbsp Sesame Oil
  • 2
    tbsp Minced Garlic
  • 4
    tbsp Kimchi Juice
  • 1
    tbsp Sugar
  • 1-2
    cups Water
  • 1
    tbsp Doenjang
  • 2
    tbsp Soy Sauce

Instructions

1
Prep Ingredients 3-4 lbs Pork Belly 1 Onion 2-3 Green Onions 1-2 Green Chilies 1/2 head Aged Kimchi Cut pork belly into 2-3" pieces Layer on bottom of braiser or stock pot Add layer of onions Add kimchi on top
2
Sauce 4 tbsp Kimchi Juice 2 tbsp Soy Sauce 2 tbsp Minced Garlic 2 tbsp Sesame Oil 1 tbsp Doenjang 1 tbsp Sugar 1-2 cups Water Mix the ingredients together and add to pot Adjust water to pot size and to personal taste Cook over medium high heat for about 45 minutes Add water as needed When the kimchi is easily able to rip apart and the pork belly is completely cooked, the dish is ready
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Prep Ingredients 3-4 lbs Pork Belly 1 Onion 2-3 Green Onions 1-2 Green Chilies 1/2 head Aged Kimchi Cut pork belly into 2-3" pieces Layer on bottom of braiser or stock pot Add layer of onions Add kimchi on top

Baechu Kimchi

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Mary Kim

Ingredients

  • 3 cups
    water
    2:1 water to salt ratio
  • 1 1/2 cup
    Kosher Salt
    1/4 cup per pound of cabbage
  • 1 cup
    Garlic
    minced
  • 2 tbsp
    Dashida
  • 1/4 cup
    Ginger
    minced
  • 1/4 cup
    Fish Sauce
  • 2 tbsp
    Shrimp Brine
  • 2 cups
    Gochugaru
  • 1/4 cup
    Sugar
  • 1 cup
    Apple Sauce
  • 4 cups
    Water
  • Green Onion
  • Daikon Radish
  • Carrots
  • Chives

Instructions

1
Curing Cabbages 1 1/2 cup Kosher Salt (1/4 cup per pound of cabbage) 3 cups water (2:1 water to salt ratio) - Weigh cabbages - Cut whole cabbages in half - Cut a slice in the halves (like you are going to quarter, but not all the way) - Rinse cabbages to prepare for brine - Brine cabbages in 1/4 C salt to 1 lb of cabbage. - Water level should be at least 2:1 water to salt If the cabbages are not properly cured, your kimchi has the tendency to go bad faster. I typically like to do a extra salty brine to ensure a proper cure. On the flip side, my kimchi sauce is typically unsalted to balance out the overall flavors. This method has worked out well for me, and I am able to keep the the fermentation process going at a steady rate. If your cabbages end up being too salty, soak them in fresh water until the salt levels are good.
2
Making the paste 4 cups Water 2 cups Gochugaru 1 cup Garlic (minced) 1 cup Apple Sauce 1/4 cup Ginger (minced) 1/4 cup Sugar 1/4 cup Fish Sauce 2 tbsp Dashida 2 tbsp Shrimp Brine - Mix water and glutinous rice flour together in a microwave safe bowl - Cover with saran wrap (with a small vent hole) and microwave at 2 minute increments until a thick paste/glue forms. - Make sure to mix the glue in between each heating to evenly distribute the rice flour. - Also, take care to not overflow the mixture, because it can bubble up near the end of the heating cycle. - Mine took about 8 total minutes - Cool the glue before adding any of the aromatics - Add in your korean red pepper flakes, garlic, apple sauce, ginger, sugar, fish sauce, dashida, and shrimp brine - Make sure to finely chop shrimp brine before adding to avoid having big chunks in your final kimchi - Mix well and store in air tight container - this should keep for a little while and can be used for more kimchi batches in the future!
3
Filling Daikon Radish Green Onion Carrots Chives - Finely julienne your radish, carrots, green onions, and chives into about 2” long pieces - If your green onions are too thick, slice them lengthwise to get rid of some bulk - Make as much as you want - but if your kimchi is too salty, you can add more veggies to compensate - Add a couple of cups of sauce to your veggies and make a sauce mixture. - Take a handful of mixture and paint onto your cabbages, making sure to deposit some sauce in between each cabbage leaf. - If you want to make a more “aesthetically pleasing” kimchi, to keep your veggies to the inner portions of your cabbage and don’t let them stick out the side. You want your cabbages to look as clean as possible - Once your cabbages are well seasoned, take the outer leaf and wrap it around the front to tuck everything in neatly. - Place them into an airtight container belly up (not too airtight - you don’t want the jar to explode). - Make sure not to overfill your container (no more than 60% full), because as the kimchi ferments, it will continue to create liquid. The worst thing to deal with is spilled kimchi juice on our countertop. - If you want to kickstart the fermentation process, leave it on your countertop for a couple of days before placing into your fridge. Make sure to occasionally baste your kimchi so your cabbages are evenly seasoned - If you want to keep the fermentation process slow and steady (if you made in bulk and want your kimchi to be at a good funk in a few months), place it directly into your fridge.
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Curing Cabbages 1 1/2 cup Kosher Salt (1/4 cup per pound of cabbage) 3 cups water (2:1 water to salt ratio) - Weigh cabbages - Cut whole cabbages in half - Cut a slice in the halves (like you are going to quarter, but not all the way) - Rinse cabbages to prepare for brine - Brine cabbages in 1/4 C salt to 1 lb of cabbage. - Water level should be at least 2:1 water to salt If the cabbages are not properly cured, your kimchi has the tendency to go bad faster. I typically like to do a extra salty brine to ensure a proper cure. On the flip side, my kimchi sauce is typically unsalted to balance out the overall flavors. This method has worked out well for me, and I am able to keep the the fermentation process going at a steady rate. If your cabbages end up being too salty, soak them in fresh water until the salt levels are good.