Korean Fried Chicken and Biscuit Sandwich
Experience the perfect harmony of Korean spices and Southern comfort with our Korean fried chicken nestled in fluffy biscuits.
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Korean Inspired Guacamole Recipe
Seoulful guacamole: Avocado meets Korean flair with sesame seed, gochujang heat for a tasteful sensation.
Korean Fried Chicken and Biscuit Sandwich
Experience the perfect harmony of Korean spices and Southern comfort with our Korean fried chicken nestled in fluffy biscuits.
How To Make White Rice Over The Stove
Making white rice over the stove has proved to be a process of trial and error for me. I have burnt many pots of rice over the years. Believe me, it is no fun scrubbing burnt rice off a stainless-steel pot!
Through life experience, I have learned a few things about cooking rice the “old-fashioned way.” One, the proportion of rice to water must be correct. Too little water leaves the rice dry and hard, while too much water creates a sticky, gooey disaster.
Today, I am going to help you cook the perfect bowl of rice. It will be so amazing that your friends and family will be convinced that you used a rice maker.
Trial and Error: Proportions
See the results below from one of my recent attempts at cooking rice. During this trial, the proportion of rice to water was not correct. I added too much water. This resulted in rice that was overly sticky. It formed dense and unappetizing clumps. To top it off, the flavor didn’t hit the mark either.
From experience, I have personally found that white-medium-grained rice tastes best with a 1.5: 1 (water to rice) ratio. The result above was tested with a 2: 1 (water to rice) ratio. As you can see, the texture is too gooey.
When I tried the 1.5: 1 (water to rice) ratio, the result was perfect, fluffy rice. Take a look at the results below.
What is perfect rice?
Perfectly cooked rice should have certain characteristics that show it that has been cooked correctly:
- Uniform Texture: The rice should have a uniform texture throughout, with no hard or crunchy bits. It should be tender but not mushy.
- No Excess Water: There should be no excess water pooled at the bottom of the pot or rice cooker after cooking. The grains should have absorbed all the water, leaving the rice moist but not wet.
- Light Aroma: Perfectly cooked rice will have a light, pleasant aroma, indicating that it’s cooked through but not overcooked or burnt.
Cooking Tips
Besides the 1.5 to 1 water to rice ratio, I can also give you a couple of cooking tips before staring the recipe.
- Do not treat rice like pasta. Rice cooks best when simmered, not boiled. Excessive heat will burn the rice to the bottom of the pot.
- Stir frequently. This helps cook the rice evenly. It also prevents the possibility of burning.
- Don’t step away from the stove when cooking. Keep an eye on the pot to prevent over cooking.
- A little fat (oil or butter) can help prevent burning.
- Use a lid when simmering the rice. I do usually use half the lid as shown in the picture below.
- Rice needs rest. After simmering, turn off the heat, fluff with a fork, and let it rest away from 10 minutes without the lid. This will air out any excess moisture. It will also build optimal flavor.
- Cooking times may vary. I am using a gas stove. Water heats and boils quickly for me. When simmering, I have to use the lowest setting. Certain stovetops like electric coil or smooth top stoves make require longer times for water to come to a boil and for the rice to simmer.
- Living at a higher elevation can affect things. The cooking time may take a few minutes longer. Water may evaporate quicker. You may need to keep a few tablespoons of water on hand if things look too dry.
How Make White Rice Over The Stove
Learn how to cook white rice over the stove in four easy steps. You don't need a rice maker to cook the perfect bowl of rice. Just follow my easy guide!
Ingredients
- 1 cup (250 ml) white rice (short, medium, or long-grained rice), rinsed Other recommended rice types are jasmine and basmati. Do not use sushi rice.
- 1 1/2 cups (375 ml) water
- 1/4 teaspoon salt (optional)
- 1/2 teaspoon oil I used avocado oil.
Instructions
- 1. Rinse one cup of dried rice with water.
- 2. In a pot (I used stainless steel), add water, oil, rice, and salt (optional). Bring to a light boil over medium to medium-high heat. It should just take a few minutes to bubble. Stir every so often.
- 3. When the water starts to boil, turn the burner to simmer or low heat. Stir, then cover with a lid. Note: I usually half cover my pot with the lid because the water can bubble a lot. Cook on this setting for about 13 minutes. You should stir the rice every minute or so to prevent sticking to the bottom of the pot.
- 4. After about 13 minutes, turn off the heat and remove the pot from the stove. Fluff the rice with a fork. Let the rice rest and cool without the lid for about 10 minutes. The rice should look as shown. It should not be very sticky or too dry, just light and fluffy. Serve.
Notes
Generally, 1 cup (250 ml) of dry, uncooked white (medium-grained) rice should yield approximately 2 cups (500 ml) of cooked rice. This translates to roughly 1 cup (250 ml) per serving.
Easy Tofu Bok Choy Soup
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Korean Soy Sauce Braised Salmon
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Korean Honey Butter Toast with Spicy Gochujang Drizzle
This recipe for Korean Honey Butter Toast with Spicy Gochujang Drizzle is the perfect combination of spicy, sweet, and savory. This is a quick and easy recipe that is vegetarian friendly.
Honey butter toast is a common dessert sold in South Korean cafes. Honey butter toast consists of thick slices of bread, typically toasted until golden brown, then generously topped with a mixture of butter and honey. The result is a sweet and buttery treat with a slightly crispy exterior and soft interior. Some cafes in Korea serve honey butter toast with bread that is 5 inches thick. This may be true for other cafes in Asia as well.
Honey butter toast can be enjoyed in various ways, sometimes served plain or with additional toppings such as whipped cream, ice cream, fruit, nuts, or syrup. Yum!
The Ingredients
The secret to this recipe is the bread. Traditionally, honey toast is made with Korean milk bread. It is called 우유식빵 (uyu shik ppang). This type of bread is airy, soft, and slightly sweet. If you live near an Asian market that sells milk bread, this is the best option. Since we do not have access to this item, I purchased a loaf of thickly cut brioche bread. This type of bread is comparable since it has that airy and slightly sweet taste. Plain Texas toast would also work. The thicker the bread, the better. Some cafes in Korea serve honey butter toast that is 5 inches thick.
If you have time on your hands to make milk bread by hand, go for it! I am sharing a milk bread recipe if you’re interested. It requires just a handful of ingredients and a bit of patience. I followed this recipe, and it ended up working very nicely. Here’s the result below:
Korean Honey Butter Toast with Spicy Gochujang Drizzle
Craving something quick and easy? We've got you covered! Try our Korean Honey Butter Toast with Spicy Gochujang Drizzle. It's the perfect balance of sweet and spicy all rolled into one.
Ingredients
- 4 slices brioche bread or Texas toast A thick bread works best.
- 4 tbsp melted butter (salted or unsalted)
- 1 tbsp honey
- 1/4 tsp sea salt Please skip the salt if using salted butter.
Spicy Honey Gochujang Drizzle
- 2 tbsp honey
- 2 tbsp Korean gochujang (fermented red bean paste)
- 4 tsp water
Optional Garnishments
- whipped cream
- chopped nuts
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a bowl using a microwave. Add honey. Then using a pastry brush, spread the melted butter on the front and back of the brioche bread. I also got the sides too.
- Place bread slices on a baking sheet lined with parchment paper and sprinkle a tiny bit of sea salt on each bread slice. Do not use salt if you’re using salted butter.
- Bake in the oven for 5-8 minutes depending on the thickness of your bread. The bread will be golden brown when done. Remove from oven.
- While the bread cools, make the Spicy Honey Gochujang Drizzle in a small bowl. You can serve it warm by microwaving for 10 seconds.
- Lightly pour the drizzle over the honey butter toast. Add whipped cream and/or chopped nuts for extra flair. Enjoy!
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Spicy Korean Rice Cakes (Tteokbokki)
Whip up homemade Tteokbokki – chewy rice cakes bathed in a sweet-spicy sauce. An iconic Korean street food. It’s a symphony of flavors in every bite!
Spicy Korean Chicken Stir Fry (Dakgalbi)
The renowned dish known as dakgalbi, a spicy Korean chicken stir-fry, holds significant popularity. In the name, “dak” refers to chicken, and “galbi” signifies both “rib” and a “barbecue-style method of cooking meat.”
In the 1960s, in Chuncheon, South Korea, dakgalbi’s culinary journey unfolded through adaptation and economic considerations. A restaurateur named Kim Young-Seok discovered this culinary innovation during a surplus of poultry in the region. Faced with the higher cost of pork at the time, Kim drew inspiration from pork ribs and applied a similar sauce to marinate the poultry. By the 1970s, the backstreets of Chuncheon Province were teeming with dakgalbi restaurants. Its affordability made it a magnet for students and soldiers, earning it the nickname, “Commoner’s Galbi.” The dish flourished, benefiting from the thriving poultry industry in the province.
The Experience of Eating Dakgalbi
As an American living in Seoul, Korea many years back, I first tried dakgalbi at a chain restaurant called Yooganae ( 유가네) with a group of friends. We sat at a table and in the middle of the table, there was a large black grilling pan. After we placed our order, the server came out with a heap of fresh, raw vegetables, raw marinated chicken, rice cake, and red sauce. The employee heated the pan and added the veggies followed by the chicken, rice cakes, and finally the cheese. I recall that this restaurant had a special rice cake type with cheese hidden inside. I was a big fan of it.
Afterward, the employee brought out a large bowl of rice and fried it with the spicy remaining dakgalbi sauce. They cook the rice for an extended period, making it stick to the pan. Afterward, the server scraped the bottom of the pan and dished out the rice. It was cheesy, spicy, crunchy perfection.
According to my husband, Joon, dakgalbi has many variations. Some styles are more of a fry like my experience at Yooganae and other versions have more liquid sauce. Koreans add a variety of vegetables to dakgalbi including perilla leaves, cabbage, white onions, green onions, carrots, and sweet potatoes. Mozzarella cheese and rice cake are also common items added to this dish. The sauce is red, garlicky, spicy, and somewhat sweet.
Cooking Dakgalbi
Today, we will make dakgalbi using some items from our recommended post, Essential Ingredients for the Korean Kitchen. If you need a refresher on the ingredients, I recommend looking over this post.
Rice cake and perilla leaves are recommended for this recipe as they add a more traditional taste. When cooked, the perilla leaves have a less potent taste. They will give a unique aroma between basil, mint, and star anise. Sometimes, perilla is labeled as sesame leaves at the Asian mart. Since we do not have access to perilla leaves nearby, we skipped this ingredient and still had a very delicious result.
There is the option for fried rice at the end of this recipe. To make this, we recommend using older rice (1-2 days old), gim (dried seaweed/laver), and leftover dakgalbi marinade. Feel free to add cheese, green onions, or sesame seeds to the rice for some extra flair.
Common Questions and Answers
How long do I marinate the chicken?
We advise marinating the chicken for 24 hours before cooking for a deeper flavor. If not possible, marinate for at least 30 minutes to 3 hours. The longer the better!
What part of the chicken do I need?
You may use chicken thighs, meat from a drumstick, or chicken breast. The chicken needs to be cut into bite-sized pieces.
What is rice cake and where do I find it? How do I prepare it?
I purchased Korean rice cake called “tteok” World Market. You may find it on Amazon. Please review your rice cake’s instructions for preparation. Usually, it should be soaked for 10 minutes in warm water to soften and then drained. Do not over soften the rice cake; it should be slightly soft when adding to the pan for cooking.
Wait, aren’t carrots part of this dish?
Carrots are often found in dakgalbi dishes. My husband is not a fan of cooked carrots, so we did not use them. If desired, you may add half of a carrot by cutting it into ¼ inch pieces.
Spicy Korean Chicken Stir Fry (Dakgalbi)
Learn how to make this spicy Korean recipe the authentic way!
Ingredients
Dakgalbi Sauce Ingredients
- 1-3 tbsps gochugaru (Korean dried chili flakes) Please add according to spiciness preference
- 3 tbsps white sugar or sweetener of choice
- ½ tbsp yellow curry powder
- 4 tbsps soy sauce
- 1 tbsp oyster sauce
- 2 tbsps gochujang
- 1 tbsps minced garlic
- ½ cup of pear or pineapple juice We used the juice from a can of pineapples.
- Black pepper As desired
Meat and Veggie Ingredients
- 2 lbs of chicken cut into bite-size pieces
- 1 medium sweet potato cut into cubes about ½ an inch thick Cut a bit wide so the potatoes don't fall apart when cooking.
- 4 spring onions cut into 1-inch pieces you may save the smaller white parts for garnish later
- ½ diced white onion Medium-sized white onion
- 3 tbsps of preferred cooking oil
- perilla leaves (optional)
- Korean rice cake (tteokbokki) About 15-20 pieces (optional)
- shredded mozzarella cheese Amount as desired (optional)
- reserve several tablespoons of water for cooking
Rice Fry Ingredients
- 2.5 cups of white rice 1-2 day old rice is best.
- 2 tbsps of sesame oil or oil of choice
- ¼ cup of leftover dakgabli marinade see step 3
- 5 pieces of gim (dried seaweed/laver) (optional)
Instructions
Dakgalbi Instructions
- Cut the chicken into bite-sized pieces.
- In a large bowl, add all of the ingredients for the dakgalbi sauce. Mix together.
- Set aside ¼ a cup of the marinade and place it in an airtight container. Refrigerate. This will be used for the stir-fried rice later.
- Add the chicken to the marinade. Cover it well with the sauce. Cover and refrigerate for 30 minutes to 24 hours.
- When ready to cook, cut the veggies (white onion, green onion, sweet potato, and cabbage) accordingly. Set aside some spring onion for garnish.
- If using rice cake, prepare the item according to the instructions. Usually, you add the rice cake to warm water for 10 minutes. Do not over-soften the rice cake. Drain from water when done. It should be slightly soft.
- Add 3 tbsps of preferred cooking oil to a large wok or skillet. Heat to medium heat and add in all of those delicious veggies: sweet potatoes, white onion, green onion, and cabbage. Stir.
- Add about 4 tbsps of water to the wok or skillet to add moisture to the veggies. Continue to stir.
- After the veggies have softened a bit, put the chicken and all its sauce on top of the veggies. Increase the fire to medium-high. You may need to add a few more tablespoons of water if veggies are sticking to the pan.
- Add the rice cake once the sweet potato is almost cooked. Continue to stir. Do not burn the rice cake.
- Add the cheese and perilla leaves once the sweet potato is fully cooked.
- Turn off the heat. Plate your dish. Add sesame seeds and green onions for garnish if desired.
Fried Rice Instructions (optional)
- Place a pan or wok over medium. Use the same pan that you cooked the dakgalbi in for added flavor.
- Add a small amount of cooking oil to the heated pan. Sesame oil works lovely for this.
- You may add a few remaining bits of dakgabli. Add the rice. Allow it to heat up and stir occasionally to prevent sticking. Break up any clumps.
- Add the remaining ¼ cup of sauce reserved. Mix together, ensuring that the rice gets evenly coated. Continue stirring to prevent sticking and to distribute the ingredients evenly.
- Once rice is slightly brown and crispy, turn off heat. Add gim (dried seaweed) by tearing apart. Garnish with green onions if desired. Enjoy!
Essential Ingredients for the Korean Kitchen
The global popularity of Korean pop culture, K-dramas, and movies has undoubtedly piqued interest in Korean food. Seeing these delicious dishes enjoyed on-screen naturally sparks curiosity and a desire to try them. There is a good reason to try Korean food as the cuisine is …