 |
Hey there, fellow foodies. Today’s the day we’ve all been waiting for – National Cooking Day!
It’s time to ditch those takeout menus, sharpen your knives and get ready to cook up a storm. Let the culinary games begin!
National Cooking Day was born in 2015, when a group of passionate culinary enthusiasts decided it was time to celebrate the joy
of cooking. Today, this festive day is all about experimenting with new flavors, trying out innovative recipes and sharing the love with fellow foodies. So, don your chef hats, gather your ingredients, and let’s get cooking.
Now, onto the main event, the mouth-watering ‘K-Town’ Chicken Breast recipe. Inspired by the bold flavors of Korean cuisine, this dish is a true flavor bomb. With its perfect balance of sweet, spicy and savory, this ‘K-Town’ chicken will transport your taste buds to the bustling streets of Seoul. Get ready for a culinary adventure.
‘K-Town’ Chicken Breast with Gochujang Honey Glaze, Crispy Kimchi Slaw and Ginger Rice
Ingredients:
For the chicken:
- 4 skinless and boneless chicken breasts.
- 2 tablespoons Gochujang (Korean chili paste).
- 1 tablespoon honey.
- 1 tablespoon soy sauce.
- 1 tablespoon brown sugar.
- 2 tablespoons rice vinegar.
- 1 teaspoon garlic powder.
- 1 teaspoon sesame oil.
- Salt and pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together Gochujang, honey, soy sauce, brown sugar, rice vinegar, garlic powder and sesame oil.
3. Add the chicken breasts to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
4. Line a baking sheet with parchment paper and bake the chicken for 20-22 minutes or until cooked through.
For Crispy Kimchi Slaw:
- 1 cup kimchi, chopped.
- 1 cup purple cabbage, shredded.
- ½ cup cilantro, chopped.
- 2 tablespoons lime juice.
- 1 tablespoon honey.
- Salt and pepper to taste.
Instructions:
While the chicken is baking, prepare the Crispy Kimchi Slaw by mixing all the ingredients in a bowl and refrigerating for at least 30 minutes.
For Korean-Style Garlic Ginger Rice (Korean: “Bokkeumbap”)
Ingredients:
- 1 cup short-grain rice (Korean rice or Japanese rice).
- 2 cups water.
- 2 cloves garlic, minced.
- 1-inch piece ginger, grated.
- 1 tablespoon sesame oil.
- 1 teaspoon salt.
- Optional: 1 tablespoon Gochujang (Korean chili paste) for added depth of flavor.
Instructions:
1. Rinse the rice in a colander. Drain and set aside.
2. Heat sesame oil in a medium saucepan over medium heat. Add minced garlic and grated ginger; cook 1 minute, until fragrant.
3. Add the rice to the saucepan and stir to coat the rice with the oil and mix with the garlic and ginger.
4. Add the water to the saucepan and bring to a boil.
5. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes or until the water is absorbed and the rice is cooked.
6. Once the rice is cooked, fluff it with a fork and season with salt and Gochujang (if using).
7. To assemble, slice the cooked chicken breasts and serve with a generous helping of Ginger Rice and Crispy Kimchi Slaw.
There you have it, folks – a recipe that’s sure to ignite your Korean taste buds and leave you wanting more.
So, go ahead, get cooking, and don’t forget to share your creations with us using #NationalCookingDay.
Happy National Cooking Day, everyone. Let’s cook, laugh, and make some unforgettable memories in the kitchen.
For any questions or additional recipes, contact me at barrycohen210@gmail.com.
Barry Cohen welcomes your thoughts, suggestions and feedback. Email him at barrycohen210@gmail.com.