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Spicy Roast Chicken Pieces
Spicy Roast Chicken Pieces
This marinade for the chicken is the same one used for pork bulgogi. I used drumsticks for this recipe since they were on sale for $.69lb. For roasting breasts, drumsticks, or thighs, cook for at least 50 minutes. Wings will take about 40 minutes.This chicken recipe is also great on the grill. Make sure to cook your chicken pieces indirectly. For dark meat chicken, the internal temperature needs to read 180 degrees. White meat needs to read 160 degrees.
Ingredients
- 3 lbs chicken pieces your preference
Spicy Korean Marinade
- 2/3 cup gochujang paste
- 1/4 cup soy sauce
- 1/4 cup cooking wine
- 4 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 3 tbsp minced garlic
- 2 tbsp minced ginger
- 1/2 medium onion grated
- 1 small green apple grated
- 2 green onion finely chopped
- 1/2 tsp black pepper
Instructions
- Mix all marinade ingredients together. Marinate your chicken pieces for at least 4 hours, preferably overnight.
- Preheat your oven to 350 degrees. Place the chicken on a rack on a baking sheet lined in foil. Roast for 50 minutes, flipping the chicken half way through.
- Let rest for 10 minutes before serving.
Korean-Style Pork Spare Ribs
Korean-Style Pork Spare Ribs
This is a great recipe if you are looking for something different to do to ribs instead of the traditional BBQ. The marinade used is the same I use for pork bulgogi. For best results, marinate for at least 24 hours. If you prefer baby back ribs to spare, reduce the first initial cooking time from 2 1/2 hours to 2 hours. These ribs can be grilled. I would still keep them in foil for the first 2 hours, cooking them indirectly. After that, take them out of the foil and sear them on the grill to get a nice char. Then brush on the glaze and finish indirectly over the charcoal for another 10 minutes.
Ingredients
- 3-4 lb Spare Ribs riblet removed
Spicy Marinade
- 2/3 cup gochujang
- 1/4 cup soy sauce
- 1/4 cup cooking wine
- 2 tbsp sesame oil
- 4 tbsp honey
- 2 tbsp brown sugar
- 3 tbsp minced garlic
- 2 tbsp ginger grated
- 1/2 medium onion grated
- 1 small green apple grated
- 2 green onion chopped
- 1/2 tsp black pepper
Gochugaru Honey Glaze
- 3 tbsp honey
- 1 tsp gochugaru
Instructions
- In a large bowl, mix all of the marinade ingredients together.
- Set aside.
- Cut the rack of spare ribs in half. This makes it easier to handle.
- Place the ribs in a gallon sized ziplock bag. Add the marinade to the bag. Marinate the ribs for at least 24 hours.
- Preheat your oven to 300 degrees. Wrap the ribs in multiple layers of foil. Cook for 2 1/2 hours.
- After the 2 1/2 hours, turn your oven to broil and set the oven rack 6" from the broiler. Remove the top layer of foil to expose the ribs. Broil for 10 minutes.
- While the ribs are broiling, mix together the honey and gochugaru for the glaze.
- Take the ribs out of the oven. Turn the oven back to 300 degrees, moving the oven rack back to the center. Brush the honey glaze over the ribs. Bake for another 20 minutes.
- Take the ribs out of the oven and let rest for 10 minutes.
- Cut the ribs in between the bones before serving.
- Eat the hell out of these ribs!
How to make Paneer
Paneer
Paneer is used in a lot of vegetarian Indian cuisine as a substitute for meat. Paneer is made by adding acidity such as lemon juice or vinegar to boiled milk. The acidity curdles the milk, separating the milk fats frome the whey. They the remaining liquid is squeezed out of the cheese, resulting in a firm cheese that is slightly crumbly. The paneer doesn't melt, holding its shape when being cooked. It almost looks like tofu. Making paneer is quite simple and cost effective, rather than buying store bought brands. Something to keep in mind; 1/2 gallon of whole milk will yield about 8 oz of paneer in the end.
Ingredients
- 1/2 gallon whole milk
- 1/4 cup lemon juice
Instructions
- Over medium heat in a large stock pot, bring the whole milk almost up to a boil. This will take about a half an hour. Make sure to constantly stir the milk so it doesn't burn in the botom of the pot.
- While the milk is cooking, line a collander in a large bowl with cheese cloth.
- At the 30 minute mark, stir in the lemon juice. You will notice in 30-60 seconds the milk curdling. Turn off the heat.
- Pour the milk into the collander. Let it cool.
- Once the milk has cooled, start squeezing out any liquid.
- Place another bowl filled with water on top of the twisted cheese cloth. This will weigh down the cheese and force out more moisture. Let this sit for an hour.
- Take the cheese out of the cheese cloth. At this point, the paneer is firm, but still has some moisture left in it. It will kind of feel like a firmer cream cheese.
- Place the paneer in a bowl or container uncovered in the refrigerator over night. This will help dry out the cheese even more.
- Your paneer will be ready the next day for use.
