KOREAN RICE BOWL
A rainy sunday with a slight nip in the air at 28°c, which for us is cool, so used to our 34°c year around😊.
Decided to do a korean chicken and tofu bowl dinner, With a shot glass of Shoju wine to go with it. Good comfort food . An easy recipe to put together , do try it.
A long way from my comfort zone of cooking basically regional Indian food. But fun to digress on and off.
Korean food was unheard of when we were growing up in the 1970’s. Chinese food was the rage and that too cantonese food.
Pune’s favourite restaurant was KAMLING restaurant on east street.
Where haka noodles and fried rice was so good, possible because of the aji no moto which became the new ingredient for home cooked chinese
( sadly it shutdown).
Then came CHINESE ROOM which had started adapting to the Indian Palette. Sweet and sour chicken and prawns was a must try😊
Back to korean food, its been a while since its gained popularity worldwide now. Its tasty and spicy. This recipe is very adaptable, do try it😊
Ingredients and method
Soak 2 cups of jasmine rice for 30 mins and cook with 3 star anise, a little sesame oil and little salt. Keep warm.
250 gms chicken ( I used the underside of breasts) cut into slices.
Use tofu or Paneer cubes.
Make a batter with:
1 cup flour
1 tsp garlic powder or 2 tsps garlic paste
1 tsp pepper
1 tsp salt
1/2 tsp baking soda
And some water, to make a medium thick batter.
Dip the chicken pieces in the batter and deep fry in medium hot oil.
For the sauce:
Mix in a bowl:-
2 tbsps gochujang paste( korean fermented paste, readily available)
2 tbsps honey
2 tbsps soy sauce
2 tsps of cornflour
1/2 cup of water.
A pinch of salt
1 small sliced red onion
1 small sliced green bell pepper
1 stalk of spring onion..cubed.
1 tbsp of chopped garlic
1 tbsp of juliened ginger.
1 tbsp of white sesame seeds
1 tbsps of black sesame seeds.
Heat 2 tbsps of oil and add ginger and garlic. Saute for a minute and add the red onion, peppers, sesame seeds.
Add the prepared sauce and once it comes to a boil, add the fried chicken and spring onions. Stir well.
And ready for plating.
Take a bowl and add some rice, flatten gently.
Top with chicken on one side, add sliced cucumber and julienned carrots. Sprinkle sesame seeds and serve.
I got 2 big bowls out of this quantity..