My family adores korean food. I can’t express how much my dad loves going to a korean restaurants and ordered a bowl of Kimchi Jjigae for him only 😆 or my sister loves for beef Galbi.
Since the beginning of the pandemic I’ve learned quite a lot of korean food cooking so my family don’t have to danger their health by going to the nearest public restaurant.
(that’s funny to me because I ended up getting covid at home 😭)
Anyways this is one of my new tryout dishes and it came out great! I made it less spicy as my sister don’t like the heat.
Enough babbling from me, enjoy the no fuss recipe and have a good day! ☺️
For 3 people
Cooking time: 30 – 45 minutes
Ingredients:
*5 medium sized chicken thigh
Marinade:
*2 tbsp gochujang
*1 1/2 tbsp rice wine
*1 1/2 tbsp gochugaru
*1 tbsp soy sauce
*1 1/2 tsp sugar
*4 cloves of garlic, minced
*1/2 onion, sliced
black pepper to taste
salt to taste
Optional additional toppings:
*1/4 cup mozarella cheese, or more
*2 normal sized potato, diced
Steps:
1. mix all the marinade into the chicken for at least 1 hour before cooking.
2. add oil to the pan and add other optional ingredients that you would like such as potato, then add your chicken and cook until done.
3. Some people also enjoy mixing the leftovers in the pan with rice which sound absolutely bomb I just didn’t have any left.
Enjoy and let me know if you guys try it!
The Cooking Econ 