Skip to main content
logo
Food Advertising by

Korean bean paste chicken ~ 韩式酱鸡


 I just had to finish up the Korean bean paste before it expires and what's more easy to make than to pair them with chicken.   For meat, the menu is either chicken or pork in my household for I hardly ever cook with beef in my kitchen.   So, here's my fuss-free Korean bean paste chicken........






Recipe for Korean Bean Paste Chicken ~  韩式酱鸡

Ingredients

  • 3 chicken thigh, skinless, deboned and cut into 2 pieces each
  • 1 Tbsp Sunchang Ssamjung/Korean Bean Paste
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dark soy sauce
  • 2 tsp cornflour + 1 Tbsp water to thicken
  • Lightly toasted sesame seeds (optional)
Method
  1. Marinate the chicken pieces with the bean paste, brown sugar, dark soya sauce, salt and pepper for a few hours, preferably overnight.  Set aside.
  2. Place the chicken pieces onto a non-stick pan, cook on low fire, cover with lid.  Reserve the marinade.  Turn over the meat now and then.
  3. Once the chicken is cooked, push them to the side of the pan.  Thicken the marinade with the cornflour mixture and pour onto the pan, fine tune to taste and mix in the chicken pieces.
  4. Dish out onto a serving plate and sprinkle on some sesame seeds.
  5. Serve hot with rice.






I'm submitting this post to the Little Thumbs Up event, organised by


Comments

  1. I surely would ask for a 2nd helping of rice to go with this flavoursome chicken dish!

    ReplyDelete
  2. Wah! This dish can make one eat more than usual portion of rice. Can use wings and bake in oven. Good idea.

    ReplyDelete
  3. my favourite Korean food, yum yum!

    ReplyDelete
  4. WOW... another yummy dish from you cheah! I want to bring rice over :D

    ReplyDelete
  5. I regret not getting ssamjang (only got gochujang) when I moved from Singapore, this looks easy and delicious!

    ReplyDelete
  6. Hi Cheah,

    I'm feeling hungry now looking at your saucy Korean chicken! Opsie!

    Zoe

    ReplyDelete
  7. korean dishes always my favourite, I wan some now lol

    ReplyDelete
  8. With Induction site cooking the heat level is every bit as instantaneous and as exact as with gas, yet with none of the many drawbacks of gas which we will detail later.

    ReplyDelete
  9. thank for share. I will make it for my son. now i have a new repice...

    ReplyDelete
  10. Your recipe looks really delicious. I love chicken and will surely try your recipe. Thank you so much !

    ReplyDelete
  11. Your recipe looks really delicious. Thank you for information!

    ReplyDelete
  12. Your recipe looks really delicious. I'll cook it for this weekend. Thank you for information!

    ReplyDelete
  13. recently I have visited Korea .there I have tested this item from a restaurant and this taste still now mixed with my tongue . then further I have tried to make it by my favorite kitchen room . I always prefer induction cookware set in my kitchen .

    ReplyDelete
  14. I like Korean food. It fits me, and the way of my living. I guess, that it will be a good option for an any ration.

    ReplyDelete
  15. I remember its taste! It's gorgeous! Thanks a lot for the pleasant reminder! I'm gonna back here as soon as possible! Keep us informed!

    ReplyDelete
  16. I think a masterpiece, thanks for this recipe of chicken cooking!

    ReplyDelete
  17. I have read your article very attentively really this is very informative article.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and blended Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flo