Since the Korean peninsula has been in the news A LOT as of late, I thought it would be nice to mention it in a post that wasn’t talking about threats of nuclear war and despotic leaders. Excluding the squid variety, I love Korean food with pulgogi and mandoo being my favorite items. Here in Pittsburgh there’s a Korean restaurant called Sushi Kim (well, they also serve Japanese food too as its name suggests) that has been a favorite of mine ever since my first visit there in 2004. After being accepted into my study abroad program at Seoul Women’s University I was anxious to try out Korean food since up until then my only experiences with Asian cuisine was Chinese and Japanese. I liked it and have been a loyal patron of Sushi Kim ever since. Hopefully one of these days I’ll finally getting around to posting a review of it.
Simmered chicken or tak jjim when said in Korean is a terfficially simple dish to make. As you can see from the recipe below, it consists of just two steps…yes you read that right, two steps. With the exception of perhaps the sesame oil you probably will have everything else already on hand which makes it a bargain dish to prepare as well. It smelled divine when cooking (in an Asian cooking kind of way) and went great with the bean sprout salad I made (hey, don’t knock it until you’ve tried it).
Any other Korean food fans out there?
Simmered Chicken (Tak jjim)
recipe courtesy of Cooking the Korean Way by Okwha Chung and Judy Monroe
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
8 chicken legs or thighs (I used chicken tenders) cut into 1 1/2-inch pieces
1 clove garlic, peeled and finely chopped
1 medium onion, peeled and chopped
1 green onion, chopped
-Combine all ingredients in a large sauce-pan and mix thoroughly. Refrigerate for 2-3 hours.
-Cook over low heat, covered, for 1 hour or until chicken is tender.