I love all kinds of fried chicken, from American southern style, to Japanese karaage; the Korean version is no exception. This recipe is a cross between fried chicken and bbq wings, an unhealthy but delicious combination. It’s the perfect snack for tail-gating parties.
As I’ve said before Deb Perelman’s blog, Smitten Kitchen, has been a source of recipes for me for years. Her explanations are always clear, the recipes are creative, and the food never disappoints. This recipe comes directly from her and is actually almost completely unmodified.
Chicken Adobo is actually a Filipino dish that one of my best friends introduced me to. It’s tangy, sweet, and salty all rolled into one simple, flavor-packed recipe. Chicken adobo also happens to be a common Hawaiian food, so it’s become somewhat of a staple for us. Generally, there aren’t many vegetables in this dish, so I’ve long since made it my own.
My desire to learn to cook Jjajangmyeon actually came from a K-drama I watched awhile ago. One of the characters owned a Chinese restaurant in Seoul that was famous for fast and delicious jjajangmyeon, and it looked so tasty. Prior to this experiment, I had never had this dish before; and when my fiance and I eat Korean food, it’s generally BBQ. I didn’t trust finding a restaurant that made it well, so I resorted to the internet, and my new favorite Korean blog, Maangchi.
UPDATE: I posted new pictures to this post because a really great photographer friend of mine was visiting, and she helped me take a bunch of new pics. Also, I tried this with a darker beer, a brown ale called Leffe Braun, and it was delicious. The spiciness of the darker beer transferred really well to the bratwurst. Thank you to the reader who made this suggestion!
Beer Bratwurst are a serious favorite in my house. For starters, they are so easy my fiancee can make them. Also, they take only 15 minutes and are so tasty you don’t need any condiments to eat them. These brats are juicy, flavorful, sweet, and have the added bonus of making the most wonderful onion topping. Did I mention they are super simple? We are talking 3 ingredients and impossible to ruin. Anyways, I highly recommend this for those late work nights or days when you are just feeling lazy.
Chili was a staple growing up in the cold, Cleveland winters. Generally, my childhood chili consisted of venison and beans, but venison is very hard to buy in a grocery. When I moved away, I started to make chili with ground turkey because it was healthy and easy to get.
To all my faithful readers, I’m sorry I missed this past week. I try my best, but sometimes I just can’t get something posted in time. The good news is, I don’t plan to skip posts for the holiday since I missed two already. Alright, back to the food…
Tonjiru is a Japanese classic comfort food. It’s that meal people make when camping or on cold winter nights to warm up while they sit under the kotatsu. It also happens to be a favorite food of mine and is super easy to make.
