Soul Food: Exploring Korean Street Food - EP.06

[Special Online Korean Cuisine Cooking Series]
Soul Food: Exploring Korean Street Food

- Episode 6. “Padak and Dak Gangjeong, Dak Kochi, and Cup Bap” with Chef Hansong Kim -

The Korean Cultural Center New York (KCCNY) is excited to present an online Korean Cuisine Cooking Series “Soul Food: Exploring Korean Street Food” introducing various Korean street foods currently popular around the world. Chef Youngsun Lee, Chef Hansong Kim, and Director Jong Won Lee based in New York will demonstrate how everyone can cook simply at home using local ingredients with techniques that everyone can try! 

As part of the Korean food culture education program, KCCNY is launching 6 episodes that feature easy-to-follow recipes that recreate some of the most beloved street foods of Korea from savory favorites to sweet desserts. From the “classic” dishes like Korean fried chicken and Tteobokki to Korean hot dogs and more, you’ll be able to learn how to make each menu step by step.You’ll be amazed at how easy it is to make Korean street food right at home.

In this episode, which is the last episode of Soul Food: Exploring Korean Street Food, we present various and simple chicken recipes. The first dish of this video is Padak, fried chicken with scallion (green onion). The chicken is cut in bite size, battered and deep-fried. And served with scallion marinated in a spicy and sour soy sauce. The second dish is Dak Gangjeong, which is a bite-sized boneless fried chicken mixed in a sweet, red chili sauce with chopped peanuts. It is perfect as a snack.

The next dish is Dak Kochi, a Korean-style kochi similar to skewers you can find on the street in New York city. Chef will introduce two recipes: a mild soy sauce and a spicy gochujang sauce.

The last dish in this episode is cup bap using the leftover boneless fried chicken after making Padak or Dak Gangjeong. Cup bap is literally rice in a cup, topped with scrambled eggs and stir-fried onions in soy sauce, fried chicken, and then sprinkled with the mayonnaise. Cup bap is a simple yet satisfying meal. 

Let’s try making Korean street food at home!

This special cooking series is the second online cooking lecture program following KCCNY's “New Korean Cuisine Made Simple”.

Tonight’s Menu!

Padak (Korean Fried Chicken and Scallion)

[RECIPE]

INGREDIENTS

400g     Boneless Chicken Breast
Breading
Battering

300g     Scallion 
100g   Soy sauce 
20g   Red pepper powder 
100g   Vinegar
50g     Sugar 
5g       Salt 
5g       Pepper
3g     Sesame oil
As needed Sesame Seed

COOKING

  1. Put the leftover fried chicken down on a dish.

  2. Put Julienned scallion and onion in a bowl.

  3. Mix all sauce ingredients together.

  4. Mix scallion and 3 sauce.

  5. Plate fried chicken and add mixed scallion on top.

* If you need to learn how to make fried chicken please check out the cooking series “Soul Food: Exploring Korean Street Food-Episode 3” from our website.

Dak Gangjeong (Sweet & Spicy Boneless Korean Fried Chicken)

[RECIPE]

INGREDIENTS 

Fried Chicken
1lb Chicken Breast 
½ cup Milk 
⅓ tsp Salt 
Pinch Pepper 
½ tsp Minced Garlic 
1 tsp Mirin 
1 cup Potato starch 
Vegetable oil

Sauce
2 tsp Soy sauce 
10g Mirin 
2 tsp Vinegar 
1 tsp Gochujang 
3 tsp Corn syrup 
1 tsp Sesame oil 
1 tsp Minced garlic 
Black pepper pinch

30g Peanuts 
15g Toasted Sesame Seeds

COOKING

  1. Cut and prepare Chicken meat a bite size.

  2. Soak the chicken pieces in milk for at least 30 minutes in the fridge.

  3. Drain well. Mix with the salt, pepper, mirin, garlic and ginger.

  4. In a pan, add all sauce ingredients, and stir well.

  5. When it starts to boil, reduce the heat to low.

  6. Simmer until it thickens slightly for 3 minutes. 

  7. Turn the heat off.

  8. Coat the chicken piece well with the starch.

  9. Deep fry with 365 F, and Double fry again.

  10. Heat the sauce over medium low heat, add the chicken and stir well until the chicken pieces are evenly coated.

Dak Kochi (Chicken Skewers)

[RECIPE]

INGREDIENTS 

Chicken Skewers
400g Chicken Breast
Scallion 
Salt 
Pepper
Mirim
Yondu

Mild Sauce
100g Soy sauce
200g Oyster Sauce 
30g Mirim 
15g Sugar 
30g Corn syrup 
30g Water 
15g Garlic chop 

Spicy Sauce
15g Red pepper powder 
15g Gochujang 
30g Oyster Sauce 
20g Mirim 
15g Sugar 
30g Corn Syrup 
30g Water 
15g Garlic Chop 

COOKING 

  1. Cut Chicken breast a bite size

  2. With chicken meat, mix salt, pepper, mirin and keep for 30 minutes.

  3. Cut Scallion the same size with chicken.

  4. Bring skewers and put chicken and scallion.

  5. With medium heat, cook the skewers.

  6. When the chicken is fully cooked, Start brushing with sauce.

Cup Bap (Chicken Mayo Cup Bap--Rice Bowl)

[RECIPE]

INGREDIENTS 
70g Chicken Breast 
100g Mayonnaise 
½ Onion
2 ea Egg 
50g Soy sauce
20g Sugar
Salt
Pepper
Scallion Chop

1 bowl Steamed Rice
(*Easy to buy steamed rice from h-mart, Korean market.)

COOKING 

  1. Cut the fried chicken and set aside.

  2. Beat the egg in a bowl and chop the scallion finely.

  3. Scoop the rice into a bowl in advance.

  4. Add cooking oil to the pan and make scrambled eggs.

  5. Stir-fry sliced Onion with soy sauce, sugar, salt, and pepper.

  6. Put fried chicken on rice.

  7. Rice - Egg - Seasoned onion - Chicken - Scallion.

  8. Drizzle the mayonnaise and finish by topping with chopped scallion.

BIOS

Chef Hansong Kim

Chef Hansong Kim, a talented and experienced Korean chef, is Chef / Partner at Seoul Fried Chicken Co, and Handsome Rice. Chef Kim holds a Master’s degree at Johnson & Wales University Providence, RI and received CEC (Certified Executive Chef) and ACE (Approved Certified Evaluator) from American Culinary Federation, and also has extensive experience working at major hotels as well as private dining. Before he came to the United States, he had won a number of culinary competitions in Korea and appeared on many TV programs as a chef. He also has published several cookbooks, and one of his books received 'Best Celebrity Chef Book from Korea in 2012' from Paris CookBook Competition.

Chef Youngsun Lee

Chef Youngsun Lee studied Graphic Design and Fine Art at SVA before he went to Institute of Culinary Education (ICE).  Chef Lee also learned his cooking techniques from grandmother, aunts and mother. Chef Lee worked in many different kitchens in New York  including Craft, BR Guest, Momofuku, Jean-Georges, and more, and has taught at the Culinary Tech Center, ICE, Kingsborough Community College. He also studied Korean Royal Cuisine and Korean Temple Cuisine.  

He is a pioneer of modernizing Korean cuisine. His cooking is based on the concept of “food humanities” and believes that food comes from many different cultures. Therefore, in order to understand food, we need to understand the culture itself.  Now he focuses more on fine dining and healthy cooking as he continuously prepares to open a cooking school in Korean in the future.

Chef Jong Won Lee

Jong-won Lee is the Director of Oh K-Dog's headquarters and CEO of the New York branch. Oh K-dog is a Korean hot dog chain restaurant that is gaining popularity in the United States.

Special support by Yondu Culinary Studio. Sempio

 
 
 
Bora Yoon