I’ve been waiting for the weather to be warm enough to grill outside, but I’ve finally resorted to using the broiler. The past few days, I’ve been trying my hand at Korean food and the results have been pretty yummy thus far. While LA boasts Korean taco trucks and countless all-you-can-eat BBQ places, Boston contains only a handful of restaurants that serve Korean, often in combination with other Asian cuisine. So it was heartening to discover that I could actually come close to replicating some of my favorite flavors in my own kitchen. For the Korean BBQ chicken, the taste difference using my broiler was very minimal. I used a Korean BBQ marinade available at any Asian supermarket. After the chicken breast and thigh pieces marinated overnight, I stuck them in the broiler with a generous amount of minced garlic, sliced onions, and additional sauce. Results: mind-blowingly awesome. (And the recipe takes absolutely no skill or talent.)
My favorite Korean side dish, soy-glazed potatoes (pictured above), was rather simple as well. I used this recipe and adjusted it by adding more molasses. You can afford to be generous with garlic here, depending on your taste preferences. I also found a really quick and flavorful recipe for preparing tofu, which I usually find bland. For all of these recipes, add a sprinkling of spring onions for authenticity points.
Even though I usually strike out with at least one recipe when making new dishes for the first time, I served the above for dinner on Sunday and liked them all. (Maybe because they’re so easy they’re hard to screw up?) So now, I’m going to try experimenting with my favorite aspect of Korean food: the side dishes (banchan). Side dishes are served in small plates as secondary courses and often provided complimentary with meals at Korean restaurants. I’m not anywhere close to being able to pickle kimchi, but you know, a girl can try.
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