Hello everyone, I am Amanda
Today I am going to make a dish that many people might have tried when traveling in Korea
it's called Chuncheon spicy stir-fried chicken
Actually Chuncheon is a place in Korea
so this dish is very popular there
I like it a lot myself too
because I think it has meat, veggies, and starch
it's a dish for lazy people haha
it is also very convenient, kinda like a hotpot
it is great for sharing with friends and family
makes me feel warm afterwards
First, we debone the chicken legs
use the tip of the knife to cut open the inner side near the bone
peel off the meat slowly
cut the boneless chicken thighs into small pieces
you can decide how big or small you like
just bite size
then we prepare the spicy sauce
two tablespoons of Korean spicy sauce
one tablespoon of Korean pepper powder
two cloves of minced garlic
one tablespoon of soy sauce
one tablespoon of Suzi oil
Suzi oil is the oil from the seeds of Perilla
if you dont have it, normal vegetable oil is good too
one tablespoon of honey at last
mix well
we will marinate the chicken with the spicy sause
about 1/3 of the total sauce
mix well in the chicken
we can save the rest of the spicy sauce for later
we will put it in when stir frying the chicken
it is better to marinate the chicken for longer
because the sauce can make the meat more tender
at least marinate for one hour, or overnight is good too
next let's process the veggies
peel the sweet potatoes and cut them into thick slices
same with the potatoes
break apart 200 grams of cabbage by hands
cut 1/4 of an onion in small pieces
cut three green onions into long pieces
we also have 100g of bean sprouts aside
150g of ricecakes
now everything is prepared
we can start the fire
I am using a Korean bbq pan
it heats up directly
you can replace it with normal nonstick pan
as long as it's big and flat
on medium heat
we start with potatoes, sweet potatoes, cabbage, and onions
stir fry a bit
because these veggies cook slower
we need to cook them before the chicken
the fire should stay smallish
stir slowly
when you see the potatoes turn a bit transparent
you can push the veggies to the side of the pan
leave some space in the middle
put the marinated chicken there
make sure they are layed flat
to increase the surface area touching the heat
this way it will cook evenly
we can flip the chicken
now we can put the rest of the spicy sauce
all into the pan
directly on the chicken
we are using medium heat this entire time
not high heat
if you like ricecake, you can move the veggies now
clear some space for the ricecakes
put the ricecakes on
make sure the fire is not too high
since ricecakes absorb some juice
if you think there is not enough juice now
you can add a little bit of water in
let it cook down
since the vegetables will release some water
we don't need too much extra water
let the juice from the vegetables moisturize the chicken
when all the vegetables are about soft
we can serve it yay!
mix it before eating
and if you are at home, it's the best to
use a heater under the pan such as an induction cooker or a cassette furnace
so you can eat while it cooks, more like eating a hotpot
for the vegetables,
we can start eating the ones that are soft
no need to to wait for everything to cook
finally, we could also add some easily cooked vegetables in
like bean sprouts and green onions
mix it up
is the sweet potato soft? yeah
(I did not put ) there is no pumpkins
(I said) ricecake (because in chinese, 南瓜nangua and 年糕 niangao sound a bit similar lol)
oh
if you like cheese, you could also add some cheese on top
mozzarella is the best
cuz it creates strings
feels super nice
ay, so hot
hahaha
now we almost finished everything
there's a little sauce left in the pan
many Koreans like to add some rice in now
turning it into a stir fried rice
we put a bowl of leftover rice in
maybe cut some seaweed in too
Now we end with a Korean spicy stir fried rice
it's a perfect meal
Don't you feel it's super nice to shar with friends and family?
it is also easy to make
you should try it sometime at home
I will see you next time, bye
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