KOREAN PICKLED RADISH RECIPE

I am sure by now you can tell that I have recently developed a slight obsession with Korean food. Now having been introduced to Yangnyeom chicken by my boyfriend’s brother’s Korean girlfriend and already having a previous love for Bibimbap, I now wanted to start sharing recipes for some little side dishes that you often see being served with Korean food like this one, a simple Korean pickled radish dish. Unlike regular radish, Korean radish is massive in size and white on the outside as well as the inside. Usually served pickled along with other small side dishes, I find Korean pickled radish to be refreshing, almost like a palette cleanser that goes well with spicy dishes. Pickled korean radish can also be stored easily in the fridge for up to two weeks and made in batches which makes it easy to pull out during mealtime. We recently made Korean pickled radish to go with our Yangnyeom chicken dinner the other week and it was the best compliment for the dish! I think you will feel the same way also! Hope you like it!

INGREDIENTS:

- Pickled Korean Radish -

1 lbs of Korean Radish, peeled and cubbed
1/3 CUP of Sugar
1/3 CUP & 1 TBSP of White Vinegar
3/4 CUP of Water
1 TSP of Kosher Salt

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DIRECTIONS:

Combine sugar, vinegar, salt, and water in a large glass pickling jar and give it a stir so that it can mix well.

Next, add in your cubed radish, seal with a lid, and place in the fridge.

Allow to ‘pickle’ for a minimum of 2 hours before serving.

Korean pickled radish can be stored in the fridge for up to two weeks.

P.S. This recipe is usually served and pairs really well with Korean Fried Chicken (pictured below).

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I hope you enjoyed this pickled Korean radish recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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HEALTHY-ISH SPICY KOREAN 'FRIED' CHICKEN (YANGNYEOM)

Yangnyeom (or Yum Yum chicken as we like to call it), is a fried Korean chicken recipe, usually served breaded, and coated in a red, spicy, Korean fried chicken sticky red sauce. My boyfriend’s brother’s Korean girlfriend recently made this fried Korean chicken for the family and we all loved the sweet-salty-spicy flavors. Since we are all health-conscious, slight changes were made to the typical traditional recipe (no flour, frying in oil, and less sugar) but the results were just as tasty. If you feel like making something unique and easy for dinner, I highly recommend giving this recipe a go. It pairs beautifully with Korean pickled radish, a bowl of sticky rice, and of course, a nice cold beer!

Enjoy!

INGREDIENTS:

- BBQ Chicken Marinade -
3 LBS of Drumsticks
Vegetable OIl (enough to coat chicken)

- Korean Sauce -
2 TBSP of Rice Vinegar
2 TSP Ginger (minced or grated)
3 TBSP of Ketchup
2 TBSP of Honey
2 TBSP of Brown Sugar
2 TBSP of Soya Sauce
2 TBSP of Garlic (minced or grated)
1 TBSP of Sesame Oil
2-2.5 TBSP of Hot Chilli Paste (Gochujang) *depending on how hot you want

- Garnish -
Roasted Sesame Seeds
Green Onions, finely shredded

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DIRECTIONS:

Coat the chicken in vegetable oil and bbq till they are cooked through.

In a deep saucepan or wok create your Korean Chicken Sauce and heat up over low to medium heat, stir well. Once it starts to bubble, reduce heat, add in your bbq chicken and toss until well coated in sauce.

Remove chicken from heat and garnish with roasted sesame seeds and green onion before serving.

Enjoy!

P.S. This recipe is usually served and pairs really well with Korean pickled radish (pictured below)!

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I hope you enjoyed this spicy Korean chicken recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CRISPY KOREAN BIBIMBAP CAULIFLOWER RICE BOWL WITH BBQ CHICKEN & SPRING VEGGIES

Traditionally cooked in a stone bowl, Bibimbap is a Korean rice dish that literally translates to ‘mixed rice with meat and assorted vegetables. Ever since I first discovered Korean rice bows I’ve been a huge fan and the hot Bibimbap sauce dressing really pulls the pickled veggies in perfectly with the crispy rice and fresh veggies. In the effort to make this recipe more low carb, I substituted the traditional use of sticky rice for cauliflower rice and although it didn’t crisp up quite the same way as normal sticky rice, it was still a beautiful substitute that maintained the integrity of the dish and still held the flavors together. To add a little extra protein Adam also cooked up these wonderful juicy chicken thighs on the BBQ which made for the perfect addition to this otherwise largely veggie based dish. If you are looking for something new, spicy, and wonderful to try, I highly recommend this Bibimbap recipe!

BIBIMBAP INGREDIENTS:

- Serves 4 People -

- BBQ Chicken Thighs and Marinade -
16 Chicken Thighs Boneless and Skinless (3-4 Per Person)
1 CUP of Low Sodium Soya Sauce
1 TBSP of Grated Ginger
4-6 Sprigs of Green Onion
4-6 cloves of Garlic - chopped or grated
Cracked Black Pepper
1-2 TSP of Cayenne Pepper - as per your spice level

- Crispy Cauliflower Rice Bowl -
Frozen Cauliflower Rice (you will want about 200grams per Person)
1.5 CUPS of Snow Peas - Chopped
6 Sprigs of Green Onion
3-4- slices of Ginger
3 Persian Cucumbers
1 TSP of Kosher Salt
3 TBSP of Rice Vinegar
4 TBSP of Vegetable Oil - split into 2 parts
2 TSP of Sesame Seed Oil
1 CUP of Frozen Peas
1 TBSP of Butter
4 Eggs
Bean Sprouts

- Korean Style Hot Bibimbap Sauce Recipe -
2 TBSP of Siracha
2.5 TBSP of Low Sodium Soya Sauce
2 TSP of Honey
4 TSP of Sesame Seed Oil
2 TSP of Rice Vinegar

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DIRECTIONS:

Throw the chicken along with all the marinade ingredients into a bowl and make sure the thighs are coated nicely. Allow chicken to marinate for min 30 minutes while chopping your veggies or overnight in the fridge.

Chop Persian cucumber in thin slices and place in a bowl. Add Kosher salt and massage into the cucumber. Dress with rice vinegar (make sure they are well coated and soaking in a little bath, and set aside allowing them to pickle while we move on to the other veggies.

Chop the snow peas on a diagonal in 1/4 inch pieces.

Chop the top (furthest from the stem) of the green onion on the diagonal until you have 1/4 CUP (set aside for garnish) and cut the remaining amount width-wise in thin slices as per normal.

In a large skillet, add in 3 TBSP of vegetable oil and 2 TSP of sesame oil and allow to heat up on medium. Once ready, add in your green onions (remember to save some for garnish) and ginger stirring constantly, and allow to fry for 3-4 minutes.

Once green onion and ginger are ready, add cauliflower rice into the skillet and mix until well incorporated before pressing the cauliflower down into the bottom of the skillet evenly and allowing it to cook on medium for the next 15 minutes.

During this time you can BBQ the chicken on medium-high heat, 10 minutes each side or until cooked through.

While the chicken and cauliflower are cooking make your Korean hot sauce by combining all the ingredients in a bowl and mixing thoroughly.

When cauliflower gets close to the 15-minute mark, give it a toss to allow crispy brown bits to mix and pat down again to form an even layer, allow to cook for an additional 5 -10 minutes until it is crispy. *Cauliflower rice will never get fully crispy because it holds a lot of water but it will get a little crispy

During these last few minutes fry up 4 eggs in a skillet using butter to coat the pan.

In a separate skillet, add 2 TBSP of vegetable oil and allow to heat up on medium heat. Add in the snow peas and frozen peas and allow them to fry ever so slightly before adding in 1/4 Cup of water, covering, and allowing to steam for 3-4 minutes.

When ready to plate, start with your cauliflower rice, add one friend egg to the middle, arrange bbq Chicken, bean sprouts, pickled Persian cucumber, and snow pea/pea mixture around the edge. Drizzle Korean hot sauce on top, garnish with extra green onion and serve!

Enjoy!

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If you like this Korean bibimbap recipe or have any comments/questions about how to make bibimbap, feel free to leave them in the comment section below!

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DOMA TORONTO - FRENCH INSPIRED KOREAN FOOD!

Grilled Octopus

If you have been following along on my Instastory or Snapchat recently you would have seen that I had dinner at one of Toronto’s newest restaurants Doma!

Doma, which means ‘cutting board’ in Korean, opened less then a year ago and occupies the old Acadia space smack in the heart of Toronto’s little Italy neighbourhood at Clinton and College. The restaurant itself is bright yet intimate with its white and wood based minimal interior and 43 space seating (more seats to come with the opening of the patio this summer). Although small it is definitely cozy and great for anyone looking for a modern, refined or romantic spot to dine (Hey! That rhymes!).

The genius behind Doma is owner/chef Paul Kim, a Le Cordon Blue graduate who is originally for Seoul, South Korea. His love for food, cultural background and of course his training in french cuisine inspired him to open his first restaurant where he hoped to alter peoples perception of Korean food by adding a French inspired twist to each dish. The end result - nothing short of perfection!

Deconstructed Ratatouille

Chef Paul Kim’s dishes are often inspired by seasonal ingredients and therefore change monthly with a few favourites remaining on the menu. When I went I opted for the tasting menu at $65 a person whichgives you a small sample of each dish and with 8-9 dishes making up the menu you are definitely going to walk away full!

The food itself was not only graciously plated with impeccable presentation, but the flavours were robust and symphonic. Chef Paul Kim definitely knows how to grab your attention by using natural colours from the ingredients to add dimension to the plate. Each dish was so unique and stood out in both variety and appeal from each other.

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Waldorf Salad

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Uhsun Mandoo

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Kalbi Bourguignon Jjim

Before starting your meal consider trying one of their excellent cocktails as well (usually around $13). All cocktails are specially designed in-house and incorporate Korean Ingredients. I had the ‘In Harmony’ while my mom (always the best dinner date) had the ‘Pear of My Eye’.

In Harmony Cocktail

All in all I am happy to report that it is definitely a spot you should not only add to your list but bump to the top! Although it can get quiet expensive ($200 for 2 people including drinks, tax and tip) it is a perfect restaurant to wine and dine someone on a special occasion, or to impress someone you know who has a passion for food.

Bon Appetite!

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This is not a sponsored post, I paid for my meal in full and enjoyed it thoroughly! I just wanted to pass my good experience onto you.

DOMA TORONTO
50c Clinton Street
Toronto, ON M6G 2Y3
+1 416 551-1550
Hours: Tuesday - Saturday | 5pm - 11pm,  Sunday - Monday | CLOSED