Korean Chicken Salad Recipes
SPICY KOREAN CHICKEN
Slightly spicy, slightly sweet Korean-style chicken thighs.
Provided by Mrs.Bryant
Categories World Cuisine Recipes Asian Korean
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 g
SPICY KOREAN CHICKEN
Korean Chicken bursting with savory sweet heat that is easy to make at home! This Korean Chicken recipe is out of this world - and way easier, less messy and healthier than Korean Fried Chicken - but with ALL the flavor. The Korean spicy chicken is bathed in a spicy, savory marinade spiked with soy sauce, honey, rice wine, garlic, ginger, and kicking gochujang. The spicy, sweet, and savory notes are utterly addicting. You can cook the Korean Chicken recipe on the grill, on the stove or in the oven - for an easy marinate and cook chicken dinner that's destined to become a year-round favorite.
Provided by Jen
Categories Main Course
Time 22m
Number Of Ingredients 11
Steps:
- Whisk together the marinade ingredients in a large bowl or freezer bag. Remove 1/2 cup (this will become sauce). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
- When ready to cook, let chicken sit at room temperature for 15-30 minutes.
KOREAN CHICKEN THIGHS
Sweet and spicy baked Korean Chicken Thighs
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Whisk together ingredients for marinade. Add chicken to marinade and turn until all the chicken is completely coated in the sauce. Marinate in the fridge for at least 30 minutes, up to overnight.
- When ready to cook the chicken, preheat oven to 375 degrees F. Line a baking sheet with foil for easy cleanup.
- Arrange chicken on baking sheet, discard excess marinade. Bake chicken for 20-25 minutes, or until cooked through.
- While chicken is baking, whisk together ingredients for glaze in a small sauce pan over medium heat. Cook, whisking occasionally, for 5 minutes, or until sauce has thickened. Do not allow sauce to boil.
- In the last few minutes of cooking chicken, brush with the glaze. After chicken is done, remove from oven and brush with another coat of the glaze before serving.
Nutrition Facts : Calories 283 kcal, Carbohydrate 36 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 108 mg, Sodium 1308 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
KOREAN GRILLED CHICKEN BREASTS
This is the BEST grilled chicken recipe! Not just because I'm obsessed with Korean food, it's just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It's also quick and easy to make, perfect for weeknight grilling.
Provided by Gina
Time 1h20m
Number Of Ingredients 11
Steps:
- Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
- In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
- Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.
Nutrition Facts : ServingSize 4 oz, Calories 180 kcal, Carbohydrate 9 g, Protein 25 g, Fat 4.5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 666 mg, Fiber 1 g, Sugar 6 g
KOREAN CHICKEN SALAD
Steps:
- Cut chicken breasts in half. Combine marinade ingredients. Thoroughly coat chicken pieces. Place chicken in shallow roasting pan, pour remainder of marinade over top and cook uncovered at 400F for 40 minutes, turning at half time. Cool cooked chicken and cut in thin strips. Prepare salad veggies and place in large bowl. Prepare dressing. If desired, add cooked marinade leftover from chicken in with dressing. Just before serving, toss the chicken and veggies with dressing. Sprinkle with seeds and almonds.
More about "korean chicken salad recipes"
CHICKEN SALAD WITH PINE NUT DRESSING - KOREAN BAPSANG
From koreanbapsang.com
4.8/5 (5)Servings 2Cuisine KoreanCategory Salad
- To make the dressing, toast the pine nuts in a pan over medium heat for 2-3 minutes. This will enhance the flavor. Grind the pine nuts in a blender or food processor (or finely mince them with a knife). Add the remaining dressing ingredients and blend well. Refrigerate while preparing the chicken and vegetables.
- In a medium size pot, bring 5 cups of water and the aromatic vegetables to a simmer over medium heat. Add the chicken breast and simmer over medium low heat for about 8 -10 minutes (increase the time if cooking more than 1 chicken breast). Remove the chicken and allow it to cool.
- When cool enough to handle, shred and lightly season with salt. Refrigerate while preparing vegetables. Wash salad vegetables in ice water and drain well. Cut them into desired sizes if needed.
KOREAN FRIED CHICKEN WITH CUCUMBER SALAD | RECIPE WITH ...
From kitchenstories.com
4.5/5 (23)Calories 434 per servingCategory Snack
- Mix rice wine, salt, pepper, and ginger in a bowl and add chicken legs. Toss to coat and let marinate for approx. 30 min.
- For the salad, mix salt, vinegar, and sugar for the dressing. Peel cucumber, halve lengthwise and remove seeds. Halve again lengthwise, then slice. Finely slice green onion. Chop chili and cilantro. Add cucumber, chili, and cilantro to a bowl, add dressing, and toss to coat. Set aside.
- Remove chicken legs from marinade and toss in starch until covered. Heat oil in a frying pan and fry chicken legs on high heat for approx. 6 – 8 min. until crispy. Remove and degrease on paper towels.
- Mince garlic and add to a small bowl. Add ketchup, Gochujang, honey, sugar, soy sauce, and sesame oil. Heat sauce in frying pan and simmer approx. 1 – 2 min. to thicken. Remove from heat and add chicken legs. Toss to coat and sprinkle chopped peanuts on top. Serve with cucumber salad and enjoy!
KOREAN FRIED CHICKEN - MY KOREAN KITCHEN
From mykoreankitchen.com
4.9/5 (96)Total Time 40 minsCategory AppetizerCalories 685 per serving
- In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)
- In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.
- In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.
KOREAN SPINACH SALAD RECIPE (SIGUEMCHI NAMUL) - POSH JOURNAL
From poshjournal.com
5/5 (8)Total Time 5 minsServings 3Calories 47 per serving
- Wash the spinach thoroughly under running cold water. Rinse twice and cut the root ends of spinach.
- Remove the spinach from the heat and rinse in cold water a couple of times. Squeeze out excess water from the spinach with hands.
- In a medium mixing bowl, add minced garlic, green onion, soy sauce, sesame oil, and sesame seeds. Add salt according to your liking. Add spinach and mix well.
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Ratings 3Calories 353 per servingCategory Main Course
- Preheat oven to 450 F. Mix together chicken wing marinade and pour half of it into a Ziploc bag with wings. Let marinate for 30 minutes.
- Meanwhile, slice cucumber very thinly and toss with sesame oil, vinegar, chili sauce and salt. Set aside.
- Once wings are done marinating, place on a parchment-lined baking sheet and bake for 10 minutes per side. Once finished, switch oven to broil and broil wings for 2-3 minutes until crispy, watching closely so they don't burn.
- While wings are cooking, microwave the remainder of wing sauce for 3 minutes, making sure to cover it so sauce doesn't splatter.
CHILLED SPICY KOREAN BBQ CHICKEN SALAD - HEALTHY SCHOOL ...
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Servings 24Estimated Reading Time 1 min
- Portion 3 ounces of the Korean Chicken Salad. Top the Chicken Salad with Sesame Seeds, Green Onion and Carrot garnish.
KOREAN LETTUCE SALAD (상추 겉절이 SANGCHOO GEOTJEORI)
From kimchimari.com
4.6/5 (41)Total Time 10 minsCategory Salad, Side DishCalories 48 per serving
- Wash and rinse the greens (lettuce, perilla, chrysanthemum leaves). Drain. You can either tear the lettuce and chrysanthemum leaves by hand into bite size pieces or serve whole leaves.
- Make my Korean dressing aka Kitchen Sink Yangnyeom Jang (see Korean Sauces II post for recipe) by mixing soy sauce, vinegar and sugar until the sugar fully dissolves. Mix in the remaining ingredients (below).
- Toss torn greens with Korean soy dressing and serve immediately or serve whole leaves and dressing on the side (see pic below). You can also allow your guest to dress their own salad or dip the lettuce in the sauce instead.
14 EASY KOREAN SIDE DISHES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
4.5/5 (11)Estimated Reading Time 6 minsCategory Recipe Roundup, Side DishesPublished 2020-12-04
- Korean Seasoned Spinach. Blanched spinach seasoned with garlic, soy sauce, and toasted sesame oil, this dish is super easy to make yet so delicious! Also known as sigumchi namul, seasoned spinach is served almost every day at Korean homes — any time there’s a food gathering.
- Korean Cucumber Salad. This side dish could be a star at your next summer outdoor cookout. Serve with your main BBQ dish to create a burst of memorable flavors!
- Kimchi. A jar of kimchi holds a salty and spicy fermented cabbage (or radishes), packed with a tangy flavor. It gets its unique taste from a paste made from chili pepper flakes, ginger, garlic, and apple.
- Spicy Korean Rice Cakes. Here’s another spicy Korean dish to warm you up. These rice cakes are a delight to eat with their chewy texture. Spicy and sweet flavors combine in this Korean street food, making it an instant hit at my house!
- Sweet and Sour Radish Salad. Made with thin strips of radish and simple seasonings, this salad offers refreshingly sweet and sour notes. This radish salad is commonly made with the same seasonings used in kimchi, but you can also add sugar and vinegar for a much deeper flavor.
- Korean Fried Zucchini. Fritters with a Korean twist, fried zucchini is a side dish that goes with any Korean meal. This recipe creates thinly sliced, crisp zucchini coated in a thin batter of flour and egg.
- Korean Soybean Sprouts. Take a break from spiciness by making some soybean sprouts. Aside from being a popular banchan, this dish is also an ingredient for bibimbap.
- Steamed Eggplant. Come summer, eggplants will be in season. Isn’t that a perfect time to make some steamed eggplants? This dish is also known as gaji namul in Korea and is a staple side dish that’s super easy to make.
- Korean Braised Potatoes. As a potato lover, this one goes into my (long) list of go-to side dishes. This recipe yields soft, chewy baby potatoes glazed with slightly sweet soy sauce-based sauce.
- Korean Crispy Mushrooms. Dried shiitake mushrooms are fried until crispy and coated with a flavorful sticky syrup. This is what Korean crispy mushrooms are all about.
QUICK AND EASY KOREAN SIDE DISHES (BANCHAN)
From thespruceeats.com
- Spicy Korean Coleslaw. This is an easy Korean salad that is somewhat of a replacement for kimchi, and made with Western cabbage (yang baechu) since Korean cabbage can be difficult to find.
- Steamed Egg (Gaeran Jim) Silky and smooth in texture, this quick and easy steamed egg dish may become not only a favorite Korean side but also a breakfast dish.
- Korean Pancake With Scallions (Pa Jun) Easy to make, this Korean scallion pancake recipe is always a big hit at any gathering. Perfect as a side dish to a Korean or Asian meal, you can also serve it as a hearty snack or an appetizer.
- Quick Pickled Cucumbers (Oi Jee) If you like cucumbers or pickles, you will love this sweet and salty Korean pickle salad. With just four ingredients and 20 minutes to prepare, you will have a crunchy side dish perfect for your Korean style meal.
- Korean Rolled Egg Omelette (Gaeran Mari) Gaeran mari is as easy as any American omelet but is rolled up to create a beautiful side dish for any meal. Healthy and delicious, this Korean rolled egg omelet is filled with onion, carrot, and seaweed, but you can substitute Western-style omelet ingredients such as cheese, ham, and spinach.
- Scallion Salad (Pa Muchim) This simple salad is ideal for serving alongside grilled foods like fish, meat, and pork as it adds a nice crunch and vibrant color to the plate.
- Bean Sprout Salad (Sookju Namul) One of the most popular side dishes in Korea, sookju namul can complement almost any Korean meal. It is delicious, fresh, healthy, and easy to make, calling for many Asian ingredients you may have in your pantry.
- Spicy Dressing for Seafood Salad. The Korean love affair with chili peppers is well known, so it should be no surprise that this cuisine features the chili spice in Western-style dishes like tossed salads.
- Korean Pickled Garlic (Manul Changachi) This may not be the most impressive looking banchan, but it is very tasty and can get addictive. Crunchy and salty, Manul changachi is also a little bit spicy.
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