Korean cooking forum topics
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Found a Korean recipe in a book printed long ago…it has chicken pieces being stir-fried with fermented salted shrimp (the small krill-like pink stuff that some Koreans like to use in their kimchi). I changed the recipe a bit, and now I have it as a weekly staple in my fridge.
I take a package of drumsticks (but you can use whole chicken…I just prefer dark meat) and use a cleaver to cut each leg into three sections (you can use boneless chunks though). I stirfry in a pot with half a minced onion and about 4 minced jalapenos. When veggies have cooked down a bit, I add a teaspoon of the fermented shrimp, stir, and cover to cook until done.
You don’t have to have as much pepper in yours and can even sub a non-spicy version (like anaheim or bell) if you don’t want any heat. My mother loves her foods hot, so I always kick up the spice for her. I prefer it super spicy as well.
Some tips: 1. Don’t use any additional salt. The salted shrimp is very salty and usually is enough on its own. 2. Be careful after you have put in the peppers (if you’re going spicy). Don’t allow the fumes/steam from the peppers to reach your eyes or breath them in as it’s not a good experience. Trust me; I know of what I speak.
Sounds simple but delicious. What book did you get it out of just out of curiosity? I personally love looking at old school cookbooks and relearning what kinds of things people used to eat.
Hi~ Back home in Malaysia we have a nyonya dish almost similar to the method you used which is using shrimp paste to cook with meat. Personally, I prefer my dish super hot so I use birds eye chillies, slices big onions, freshly cubed tomatoes, a little garlic, long beans & pork belly block. I love the salty, spicy & slightly sour taste. Oops~ Nearly forgot… add sugar to taste!
This sounds really good and it so simple. I will have to try this.
@Mikura It’s called Practical Korean Cooking by Noh Chin-hwa (the binding says Hollym). It was first published in 1985…which isn’t super long ago but is pretty nifty as Korean cooking wasn’t as widely known back then…but has been reprinted since the 2000’s. The photos are a bit dated and some of the dishes are unfamiliar, but it has lots of prep visual aids.
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