Tag Archives: Korean

Korean food has quickly become one of my favourite cuisines. Here you will find tasty recipes influenced by Korean flavours. 

Korean Chicken Wings

Deliciously crisp chicken wings coated in a sticky and slightly spicy glaze. These Korean Chicken Wings are the perfect starter or snack with a cold beer. 

 Korean Cuisine 

For the last year or so, Korean food has become my new obsession. I love the delicious flavours and slight heat that comes with it. I first tried Bibimbap which I have now recreated my own recipe for. I also tried Korean Fried Chicken which is definitely on my list to recreate – and fast! If you find yourself in London, take a trip to On The Bap for mouthwatering Korean Fried Chicken! 

Why chicken wings?

I’m not always the biggest fan of chicken on the bone. I know it imparts flavour, but I’m a bit fussy when it comes to chicken. I do love a chicken wing though! I love that the meat stays moist and that you can get tasty crispy skin quiet easily. 

To cook in the oven or on the BBQ?

For the recipe below, I have included instructions for cooking these Korean Chicken Wings in the oven. This is because they should be made all year round and not just when it is sunny! Here in the UK our summer’s can be a little unpredictable so having a recipe that can easily be cooked in the oven is a good option! 

These Korean Chicken Wings would be perfect cooked on the BBQ. It does depend how hot your BBQ is, but these would cook in roughly 20 minutes. Just make sure they are cooked through and the skin is nice and crispy. 

When to eat these Korean Chicken Wings?

The simple answer is whenever you like! Personally I think they would make a tasty starter or a snack with a nice cold beer. Make a big batch of these to eat on a hot day in the garden with a cold drink with friends or family. You can’t get much better than that in my opinion! 

How hot do you like it?

If you were to try the marinade before adding it to the chicken, it would be quite spicy. However when the chicken is cooked it is more of a mild to medium heat. If you would like it spicier than this, you can obviously add more Gojuchang to the marinade. 

5 from 9 votes
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Korean Chicken Wings

Deliciously crisp chicken wings coated in a sticky and slightly spicy glaze. These Korean Chicken Wings are the perfect starter or snack with a cold beer. 

Course Appetizer, Snack, Starter
Cuisine International, Korean
Keyword Korean, Chicken Wings, Gochujang
Prep Time 10 minutes
Cook Time 40 minutes
Marinading 12 hours
Total Time 50 minutes
Servings 4
Calories 336 kcal
Author Curly

Ingredients

  • 1 kg chicken wings wing tips removed
  • tbsp Gochujang
  • 2 tbsp tomato ketchup
  • 1 tsp apple cider vinegar
  • 3 garlic cloves
  • ½ tsp sesame oil
  • 1-2 tbsp water
  • spray oil

To serve

  • ½ tbsp sesame seeds
  • 1 red chilli sliced
  • 1 spring onion sliced

Instructions

  1. Remove the wing tips from the chicken wings if they are attached then add them to a large bowl/dish

  2. In another small bowl, add all of the marinade ingredients (apart from the spray oil) and stir until combined. Add as much water as you need to get a thick but pourable consistency 

  3. Pour the marinade over the chicken wings making sure each wing is completed coated

  4. Leave to marinate in the fridge for at least 2 hours but overnight is better (12 hours)

  5. Preheat the oven to 190ºC (fan assisted or 200ºC non fan assisted)

  6. Spray a large baking tray with oil and line the chicken wings on the tray. Bake for 20 minutes before turning and cooking for a further 20 minutes 

  7. Sprinkle with the sesame seeds, chilli and spring onion and serve 

Recipe Notes

These would be great on the BBQ. Cook for roughly 10 minutes each side or until cooked through and the skin is crispy. 

Nutritional information is given as a guide only.

Nutrition Facts
Korean Chicken Wings
Amount Per Serving
Calories 336 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 103mg34%
Sodium 179mg8%
Potassium 306mg9%
Carbohydrates 6g2%
Sugar 3g3%
Protein 25g50%
Vitamin A 390IU8%
Vitamin C 19.7mg24%
Calcium 31mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Bibimbap

Bibimbap is not only a delicious Korean dish but it is also a pretty dish. The lovely colours and spicy heat make this a very special and really comforting dish.

What is Bibimbap?

Bibimbap is a fantastic Koreon dish which means ‘mixed rice’. Although every time I have seen this dish it has been beautifully presented, it is traditionally mixed up all together. I like the idea of taking time to make a dish look beautiful only to completely mix it up before you eat it. 

It was only last year that I tried Korean food for the first time. Oddly enough it was whilst Mr Curly and I were on a trip to Copenhagen. When we’re away, food plays a huge part in our trips. We had had a very busy day walking around the city in less than ideal weather so we didn’t want to stray too far from our hotel for dinner. We did what we usually do and started to look at TripAdvisor for restaurants with good reviews near us. 

One of the best rated restaurants happened to be a Korean restaurant which was only 2 streets away. Neither of us had tried Korean food before so decided it would be a good place to go. We decided on a few smaller dishes to share including Korean Fried Chicken and then also Bibimbap. For my husband who has a chicken obsession the Korean Fried Chicken was love at first sight. 

The Bibimbap was the dish that instantly impacted me though. It was served in a traditional hot stone dish which gave the rice a delicious crispness at the bottom. I have done a bit of research when trying to recreate my own recipe and I believe this type is called dolsot bibimbap after the stone bowl it is cooked in. 

Since then I have had other Bibimbap that hasn’t had the crisp rice on the bottom as it wasn’t cooked in the dolsot and it was still delicious. My Bibimbap doesn’t have the crisp rice as I didn’t happen to have a dosot, but I don’t think it reduces from the tastiness of the dish. 

I researched lots of different Bibimbap recipes before coming up with my own. There are some things I think you need to include and others you can adapt to your taste. Obviously you need rice to make this and it is traditionally made with beef. You do also need gochujang which is a Korean staple ingredient. It is a thick fermented soybean paste (stay with me) that is quite spicy. You will probably need to get this from your Asian supermarket but it is definitely essential. 

How spicy do you like your food?

The sauce for this Bibimbap is quite spicy, especially if you taste it on its own. When it’s mixed in the dish I think it does mellow slightly. If you are worried about the level of spice, you could reduce the amount of gochujang slightly. But I really do recommend making this dish a little spicy if you can handle it!

I think you do really need to include a fried egg on top and some beansprouts, but feel free to add any combination of vegetables. Mushrooms, spinach and kim chi are other popular toppings. Personally, I don’t mind the extra effort of cooking them separately, but if you wanted to make this dish quicker then you could cook them all together. 

I think this dish is really comforting and so delicious. I wouldn’t usually associate spicy food with comfort, but believe me this really is. It isn’t a dish to be eaten with chop sticks, a spoon is definitely advised. Get comfy on the sofa with a big bowl of this and put a film on – instant comfort! 

For the meat
200g beef mince
1 tbsp soy sauce
1 tbsp sesame oil
½ tsp minced garlic

1 tsp sugar
 

For the sauce
1 tbsp gochujang paste
½ tsp sesame oil
½ tsp sugar
2 tbsp water
½ tbsp sesame seeds
½ tsp apple cider vinegar
½  tsp minced garlic

For the vegetables and toppings
1 medium carrot, peeled
1 courgette
Handful of beansprouts
1 tsp vegetable oil 
¼ tsp salt 
200g rice
2 eggs + 1 tbsp oil 
Sprinkle of sesame seeds 

  1. Add the beef mince to a bowl along with the rest of the marinade ingredients and allow to sit for at least 15 minutes whilst you prepare the rest
  2. Mix all of the sauce ingredients together in a bowl and set aside. You want it to be thin enough to be able to drizzle so add a touch more water if needed

  1. Cook the rice as per the packet instructions with a pinch of salt
  2. Julienne (cut into matchsticks) the carrot and courgette 

  1. Heat a small amount of the oil in a frying pan over a medium/low heat. Add the carrot and cook slowly until they have taken on some colour and softened. Season with a pinch of salt and set aside – you may want to keep them in a very low temperature oven on the bottom shelf to keep them warm once cooked

  1. Repeat with the courgette and beansprouts and set aside

 

  1. Using the same frying pan as you have cooked the vegetables in, on a high heat add the beef mince and cook for 5 minutes or until cooked through and starting to get crispy. Add a small amount of oil if needed 
  2. Heat 1 tablespoon of oil in another frying pan and cook the eggs 
  3. To serve, add the rice to the bottom of the bowl and flatten the top. Place the cooked vegetables and meat in a circular pattern keeping each ingredient separate 

  1. Add the fried egg to the top and drizzle with as much of the gochujang sauce as you want. Finish with a sprinkle of sesame seeds
  2. To eat, mix all of the ingredients together 
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