As I’ve already announced in my previous post, here is the second Korean chicken stir-fry recipe I’ve cooked up during the last couple of days. The meat marinade is the same as in previous one, so feel free to prepare a bigger batch of meat and later cook it up in two different ways.

INGREDIENTS:

(Yields 2 servings / 2.36 EUR per serving / 4.71 EUR for all)

For the meat:

1 chicken breast (2.67 EUR)

1 tbsp Gochujang (0.13 EUR)

1 tbsp soy sauce (0.07 EUR)

Pinch of salt (0.01 EUR)

3 tbsp sunflower seed oil, divided (0.04 EUR)

For stir-fry:

1 tbsp sunflower seed oil (0.01 EUR)

2 red horn peppers (1.00 EUR)

3 garlic cloves (0.10 EUR)

1 tbsp Gochujang (0.13 EUR)

2 large carrots (0.20 EUR)

1 large onion (0.10 EUR)

¼ cup water (–)

1 tsp soy sauce (0.03 EUR)

1 tbsp fish sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp corn starch (0.02 EUR)

METHOD:

Remove bone and skin from chicken breast, then cut the meat into thin strips. Mix well with Gochujang, soy sauce and salt, so all pieces are coated and allow to rest in a fridge for at least half an hour, but best overnight.

Right before cooking wash and finely slice all the veggies, so you have everything prepared as things are gonna move quickly. I used mandoline slicer to shred peppers, carrots and onion, so it was all done in no time.

When ready to cook, place empty wok on high heat for a few minutes until it’s thoroughly heated through. Stir-fry the meat on sunflower oil in two or three smaller batches until crispy and slightly charred. As necessary, add a bit more oil to your wok. Remove all the meat from wok and set aside.

Return wok to high heat and add in the remaining tablespoon of oil, then stir-fry red peppers for a few minutes. Add in garlic and Gochujang, stir and cook for another minute or two so the flavors can bloom. Throw in carrot and after a minute or two of stir-frying, finally add in the onion and pour water on top. The steam from the water is gonna soften the veggies and they will be done in just a minute or so. Return the meat to wok, season everything with soy sauce, fish sauce and sesame oil, then sprinkle with corn starch and give a good final stir so it all comes together and the sauce thickens.

Serve immediately over a bed of cooked rice.

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Kako sam vam u prošlom postu i najavila, evo vam još jedan recept za korejsku piletinu iz woka koju sam pripremila u zadnjih par dana. Marinada za meso je ista kao i u prošlom receptu, tako da možete prirediti veću količinu mesa i onda ju kasnije skuhati na dva načina.

SASTOJCI:

(Za 2 porcije / 17,66 kn po porciji / 35,31 kn za sve)

Za meso:

1 pileća prsa (20,00 kn)

1 žlica Gochujanga (1,00 kn)

1 žlica soja sosa (0,50 kn)

Prstohvat soli (0,01 kn)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

Za wok:

1 žlica suncokretovog ulja (0,10 kn)

2 crvene paprike roge (7,50 kn)

3 češnja češnjaka (0,75 kn)

1 žlica Gochujanga (1,00 kn)

2 velike mrkve (1,50 kn)

1 veliki luk (0,75 kn)

¼ šalice vode (–)

1 žličica soja sosa (0,25 kn)

1 žlica ribljeg umaka (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

2 žlice kukuruznog škroba (0,15 kn)

PIPREMA:

Odkoštite i skinite kožu sa pilećih prsa, pa narežite meso na tanke trakice. Dobro promiješajte sa Gochujangom, soja sosom i soli tako da su svi komadići mesa obloženi, te ostavite barem pola sata u hladnjaku, a najbolje preko noći.

Prije nego krenete kuhati operite i fino narežite svo povrće, kako bi vam sve bilo spremno jer će samo kuhanje ići jako brzo. Ja sam sve narezala na oštri ribež za zelje, pa sam bila za čas gotova.

Kada ste spremni za kuhanje, stavite prazni wok na jaku vatru na par minuta da se dobro ugrije. Ispržite pripremljeno meso na suncokretovom ulju u dvije ili tri manje ture dok se ne zahrska. Po potrebi u wok dodajte malo po malo ulja. Maknite svo meso iz woka i stavite na stranu.

Vratite wok na jaku vatru i u njega dodajte preostalu žlicu ulja, pa uz miješanje par minuta pržite papriku. Dodajte češnjak i Gochujang, promiješajte i kuhajte koju minutu da se okusi razviju. Ubacite u wok mrkvu, pa nakon minutu-dvije kuhanja ubacite i luk pa podlijte vodom. Vruća će para omekšati povrće i ono će biti gotovo za samo par minuta. Vratite meso u wok, začinite sve sa soja sosom, ribljim umakom i sezamovim uljem, pa posipajte po svemu kukuruzni škrob. Za kraj sve dobro promiješajte da se sjedini, a umak zgusne.

Poslužite odmah preko kuhane riže.