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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CAULIFLOWER EGG FRIED RICE (LOW CARB & KETO)

Always on the lookout for a low carb option to make with my next meal, this cauliflower egg fried rice is my new favorite recipe. It’s so easy to make, is great for batch meal planning, and only takes a few minutes to prepare. If you are looking for a tasty low carb, keto, gluten-free recipe that is packed full of flavor and taste just like the traditional egg fried rice, you got to try this recipe!

Enjoy!

INGREDIENTS:

- Makes 4 Servings -

2 TBSP of Vegetable Oil
3 Scallions - Chopped
4 Garlic Cloves - Minced
1'“ of Fresh Ginger - Minced
1 CUP of Frozen Peas
1 500 gram Pack of Frozen Cauliflower Rice
4 TBSP Low Sodium Soya Sauce
2 TBSP Sesame Oil
3 Eggs - lightly beaten
Salt and Pepper to Taste

DIRECTIONS:

Heat up vegetable oil in a large skillet on high. When hot, throw in your chopped scallions and minced garlic and ginger. Allow to cook for 3-4 minutes before adding in your frozen peas.

When peas begin to turn bright green (about 4-5 minutes) add in your frozen cauliflower rice and mi thoroughly until well incorporated and there are no big chunks. Allow water to evaporate by continuing to cook for 5-7 minutes.

Next, add in your soya sauce and sesame oil, Mix until all the rice is coated before pushing the rice to one side fo the skillet.

On the empty side oft he skillet, add in your egg. Salt and pepper to taste. Fry it up, scrambling as it goes. Once cooked mix in with the rice and remove from heat.

Enjoy!

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

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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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ASPARAGUS STIR FRY WITH A TOUCH OF CITRUS

My family and I were craving some Asian inspired cuisine the other evening while at the cottage and we decided to try our hand at making a couple of dishes including this asparagus stir fry. The addition of orange zest and juice gave it a slight citrus note which complimented the salty soy perfectly. The dish also paired with that night’s main, a Spicy Coconut Chicken Thighs unbelievable and they both complimented each dishes unique flavors. If you are looking for a fun vegetable dish to serve with your next Asian inspired meal, you got to try this one!

Enjoy!

INGREDIENTS:

- Serves 4 people

1 TBSP of Vegetable Oil
2 Garlic Cloves - thinly sliced
1/2 TSP of Chilli Flakes (you can adjust this to your taste)
1 LBS of Asparagus - Chopped on the diagonal about 1/4” thick
Kosher Salt
1 TBSP of Soy Sauce
1 TBSP of Unsalted Butter
1 Orange - Zest about a TSP and juice for a TBSP of liquid
1 TSP of White Sesame Seeds toasted in a small skillet

- Optional Toppings -

Fresh Cilantro

DIRECTIONS:

In a large skillet add in vegetable oil and allow to heat up. Once hot, add in chili flakes and garlic stirring constantly until the garlic becomes golden.

When ready, add in Asparagus and sprinkle with salt as desired. Toss occasionally. You want the Asparagus to brown around the edges.

Next add in soy sauce, unsalted butter, and a TBSP of water and continue to toss constantly until asparagus is crispy and soft on the inside.

Remove from heat and add in orange zest and juice and toss once more.

Transfer asparagus to a serving plate, sprinkle with toasted sesame seeds and serve. Garnish with cilantro if desired.

Enjoy!

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SPICY COCONUT CHICKEN THIGHS

One of the first recipes we made up at the cottage this year was this delicious spicy coconut chicken thigh recipe! Everyone was craving something Asian and this chicken dish ended up being not just KETO but super easy to make! Further, the flavors of this dish were amazing, totally satisfying everyone’s cravings. I ended up serving the dish on a bed of riced cauliflower and alongside my Asparagus Stir Fry with A Touch Of Citrus dish, and the pairing got a thumbs up from everyone at the table so we will definitely be making this meal again. If you are looking for a SUPER easy recipe to try that will spice up your next meal, I highly recommend this one!

Enjoy!

INGREDIENTS:

- Serves 4 people

1/3 CUP of Freshly Grated Ginger
3 Cloves of Garlic - Minced
3/4 CUP of Coconut Milk
1/4 CUP of Curry Paste - Hot Chili Paste can be used as a substitute
1/4 CUP of Fresh Lime Juice
2 TBSP of Brown Sugar or use a Keto Substitute Like Sukrin Gold Brown Sugar Alternative
1 3/4 TSP of Kosher Salt
2 TBSP of Vegetable Oil
2 LBS of Skinless, Boneless Chicken Thighs

-Optional Base and Toppings-

Riced Cauliflower
Cilantro - for Garnish
Green Onions - chopped finely for Garnish

DIRECTIONS:

In a bowl add in the freshly grated ginger, garlic, coconut milk, curry paste, lime juice, sugar, salt, and vegetable oil, and whisk until well incorporated. Add chicken in and make sure it is well coated in sauce.
Let marinate for a minimum of 15 minutes. If you are preparing the chicken ahead of time, store it in the fridge.

When ready to cook, remove chicken from marinade and drain excess drip back into the bowl. Transfer chicken to a baking sheet covered in parchment paper and broil on high for 7-8 minutes before flipping the chicken and allowing it to broil on high for another 7-8 minutes on the other side or until it appears crispy.

Pour the excess marinade drippings you drained off the chicken into a small saucepan and bring to a boil. Once it starts to boil, reduce heat and allow it to similar on medium-low heat, stirring occasionally until its thickens - about 2-3 minutes.

Once the chicken is cooked, remove from oven, add sauce on top and serve!

Enjoy!

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

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