Ingredients

• Soy sauce
• Mirin
• Sesame oil
• Gochujang
• Garlic
• Ginger
• Oyster Sauce
• Palm sugar
• Black pepper
• Sesame Seeds

Base Marinade

• 3 parts Soy Sauce
• 2 parts Mirin
• 1 part Sesame Oil

Mix the initial liquid group in a bowl.

Tip: The base is the same trio of flavors found in every cuisine – salt, fat, and acid. The salt is carried through the soy sauce. Mirin, a vinegar made from sake, adds a sweet acid while sesame oil fattens it up. From here you can be creative and explore a lot of Asian flavors through different combinations of aromatics.

Add Aromatics

• 2.5 parts Gochujang
• 2 parts Oyster Sauce
• 1 part Garlic
• 1 part Ginger
• 1 part Palm Sugar
• 1 part Black Pepper
• 1 part Sesame Seeds

Add and whisk together. Adjust to taste.

Tip: If you have time, crush the ginger, garlic, pepper, sugar, and sesame seeds using a Mortar & Pestle. Add the gochujang and oyster sauce separately, you don’t want to put either in a Mortar.

Note: The phrase “too much garlic” does not exist in the Korean language. When in doubt, use more garlic not less.

Marinade

Simmer/marinade with protein

Suggestion: For meal prep, simmer the sauce with chicken thighs, shallots, and green onions served over rice sprinkled with seaweed & Kimchi.

Tip: The marinade is made differently throughout Korea, typically served over chicken thighs and rice cake. Dalk Galbi, Tteokbokki, & Dalk Bal are common examples of how ubiquitous the chili sauce has become across the peninsula.

Beets

Carrot

Parsnip

Fresh Parsley

Fresh Dill

Cabbage

Whole Chicken

Carrot

Onion

Celery

Garlic

Black Pepper

Salt

Canned White Beans (or dried if you have the time)

White Wine Vinegar

Sour Cream

Prep Stock

Add Water (4-5 quartz)

Bring to boil and simmer

Add Whole Chicken (remove once cooked through)

Add quartered/halved Onion

Add chopped Carrot

Add chopped Celery

Add Garlic

Add Black Pepper

Simmer 1-2 hours

Skim foam and stir occasionally

Strain

Return back to pot

Prep Soup

Shred Beets into a bowl (Cheese grater and gloves)

Shred Carrots and Parsnip into separate bowl

Dice Parsley and Dill, add to 3rd bowl

Shred Cabbage into 4th bowl

Shred chicken into 5th bowl

Heat wide skillet with Canola Oil

Add beets

Splash with White Wine Vinegar

Cooking 

Bring stock to simmer

Add Carrots and Parsnip

Add Beans

Add Chicken

Add Cabbage

Salt and Pepper to taste

Add Beets

Add Dill and Parsley 

Serve with Sour Cream and Sliced Raw Garlic

Jasmin Rice (Or Short) – Never Basmatti

Eggs

Green Onion

Shallot

Garlic

Ginger

Chili

Soy sauce (Low sodium if you want to use salt)

Oyster sauce

5 spice

Sesame oil

Canola oil

Chili garlic paste

Black Pepper (Optional)

Prep Rice

Steam Rice (store in fridge over night if possible)

2 Cups = 5 Meals; 4 Eggs

1 Cup = For 2; 2 Eggs

Prep Base

Slice and add to Mortar & Pestle (food processor in a pinch):

Garlic

Shallot

Ginger

Green onion roots (save leafy end for garnish)

Chili

Chili garlic paste

Grind until fibers are broken (Baking spatulas work well for removing from Mortar)

Transfer to a food processor (Optional)

Cooking 

Heat wide skillet with Canola Oil

Add Base and settle it

Add Soy Sauce (this will prevent burning your base)

Add Oyster Sauce

Add 5 Spice

Add Chili Garlic Paste (optional)

Stir in 1 spoon full of rice into base at a time using the rice to dilute the base

2 Cups = 10 spoon fulls

Whisk Eggs

Create a well in center of the rice

Add drips of Canola Oil into well

Add Eggs to well

Stir briskly until eggs are scrambled

Stir eggs into rice

Note: To make Golden Rice skip the well and stir eggs directly into rice

Add touch of Sesame Oil

Add Green Onion Leafy ends

Stir until evenly mixed

Serve

Variations

Korean – Short Rice, Gochugaru, Roasted Seaweed, Kimchi

Thai – Jasmin, White Pepper (sub 5 Spice), Fish Sauce (sub Oyster Sauce)