Simply Healthy Korean Recipes
These sweet and spicy, Korean chicken “wings” are my absolute favorite “wings.” They are incredibly crispy. They taste so decadent and fried; but they are baked and only a tiny bit of oil is used. And the flavors are out of this world!
Continue Reading Korean-Style Sweet and Spicy Chicken “Wings” . . .
Ours will be a house divided come Super Bowl Sunday.
I hate to be labeled a conventional or a typical woman, but I love Tom Brady. Not only is he a hottie, he is a great quarterback. My husband who is a New Yorker through and through is rooting for the Giants. S*!t-talking has officially begun. He refers to the Patriots as the “evil empire.” This is coming from a Yankees and Duke basketball fan! Pot meet kettle, right? And it took Tom Brady winning 3 Super Bowls for my husband to reluctantly admit that he is a great quarterback.
I’m a serial monogamist when it comes to kitchen appliances. First came the Breville juicer; second came the Vitamix; third came the Kitchenaid stand mixer; then came the Cuisinart food processor. When I’m into them, I’m really into them and I use them on a daily basis. But when I’m done, I’m done. Apart from the occasional uses, they sit and collect dust in my tiny kitchen. And Believe me. My kitchen has no space to spare and is in no position to house ANY seldom-used appliances. Nevertheless, I keep adding to my pile of kitchenware.
Continue Reading Dakdoritang (Korean Spicy Chicken Stew) . . .
My husband always talks fondly of his time abroad in London during his college years. He studied for a year at the London School of Economics. And while there, he played “varsity” college ball for a season. I feel bad for putting quotes on varsity. But I don’t think college basketball was all that popular over a decade ago in London. And he played in a team with “bookish, basketball misfits.” Even he (reluctantly) admits to that. I guess they were the Bad News Bears of the European college league – without the miraculous come-from-behind win at the end. But no matter; he is a huge sports fan, and that’s his claim to fame.
This is one of my favorite ways to prepare boneless, skinless chicken breasts. They’re moist, tender, and, more importantly, so flavorful. If you are familiar with Korean cuisine, the chicken breasts are marinated in a bulgogi-like marinade. It has the right amount of salty and sweet to make it the perfect accompaniment to plain steamed rice.
Some people may believe that they need to resign themselves to dry and/or tough boneless chicken breasts. They are healthy, in part, due to their low fat content, but this also causes them to be dry and tough if not cooked correctly. So by marinating the chicken breasts in a soy sauce-based marinade, you are effectively soaking them in a brine solution; this makes the chicken breasts juicy. Now I really want to break into a discussion about osmosis and osmotic pressure – some of the science behind why brining works the way it does. But I will suppress the urge, lest I bore you to death and give myself away as a giant science geek.
Believe me though, this dish is extremely juicy and flavorful.