Tuesday, February 12, 2013

Chicken Bulgogi With Kimchied Fruit

Kimchied Fruit 

1 Granny Smith Apple, Washed, sliced
1 Small (American Sized) Asian Pear, Washed, sliced
1 Hard Unripe Mango, peeled, carefully sliced away from pit and sliced
1 Small Onion sliced
1 knob Ginger peeled and cut into slivers
1 t salt
1/4 cup sugar
1-1/2 T Korean Hot Pepper Flakes
Splash white vinegar
Splash of soy sauce

Sprinkle the salt and sugar over the fruits and onion, toss. 
Let stand 1 hour. Add the rest of ingredients, toss, age on counter an hour.
Put in fridge to chill
Serve with Chicken Bulgogi and Rice

Chicken Bulgogi

In a medium bowl mix:

4 tablespoons toasted sesame oil
1/4 cup soy sauce
3 tablespoons ground sesame seeds
1/4 cup finely minced vidalia onion
2-3 cloves garlic pressed
1 teaspoon sugar
squirt of ketchup


3 chicken breasts, cut in chunks or slices
Let sit for 1-1/2 hours, stir to coat occasionally.

Fry it in a hot pan till most of the marinade has evaporated and the chicken is seared.