I didn't know what gotten into me, I just felt like having a Korean meal. When I got that planned, I didn't know what I gotten myself into. I made three out of four banchan (side dish) before and everything seem simple on the surface. Only when I started working on it, only did I realize that it was actually quite a lot of work when making it all in a day, like slicing the Korean radish and scallions. Then, the different methods of cooking the anchovies and bean sprouts. Anyway, to cut it short, I spent the whole afternoon preparing and washing and ended with a sore back, that's mean I stood for too long. Hahaha.... I have to admit, I like to take my time in the kitchen, that's why I cannot work in a restaurant setting, I would be so slow that all the customers would walk away and I would be left stressful.
For the banchan recipes, I provided the links below:
Recipe inspired from a Korean Cookbook that I borrowed from the library.
- 1 skinless and boneless chicken breast, sliced thinly
- 1 small carrot, julienned
- 1/2 yellow onion, julienned
- 2 scallions, cut into 2-inch pieces
- 4 dried shiitake mushrooms, soaked in warm water until soften, drained, stems discarded and thinly sliced
- 1 cup chicken stock or 1 cup water + 1 tsp. chicken powder
- 1 Tbsp. toasted sesame seeds for garnish (optional)
- 2 tsp. red pepper/chili powder
- 2 Tbsp. red pepper paste (gochujang)
- 1 1/2 Tbsp. minced garlic
- 1- inch fresh ginger root, peeled and finely grated
- 2 Tbsp. sugar
- 2 Tbsp. mirin
- 2 Tbsp. pure sesame oil
- 1/4 tsp. black pepper
1. In a glass bowl, add in chicken and the marinade. Mix well, cover with cling wrap and let it marinate for at least 30 minutes in the refrigerator.
2. Heat up your wok. When heated, add in a little cooking with a dash of sesame oil. When hot, add in the marinated chicken. Stir well and try to cook the chicken. Add in water and chicken powder, stir well. Add in onion, carrot, mushrooms and scallions. Mix and stir-well until everything is fully cooked and most liquid has been evaporated.
3. Transfer to a plate and garnish with toasted sesame seeds.