Gizzi Erskine’s Awesome Korean Fried Chicken

Ever wondered how to make Gizzi Erskine’s FAMOUS Korean Fried Chicken?

For the first time ever, she reveals all on Jamie Oliver’s Food Tube with DJ BBQ.

You’ll need:

• 8 chicken wings cut in half
• 200ml butter milk
• 1 tbsp salt
• 4 tbsp self raising flour2 tbsp potato flour
• 2 tbsp rice flour
• white pepper
• oil for frying
• 2 tbsp ketchup
• 2 tbsp sriracha
• 2 heaped tbsp gochujang
• 4 tbsp rice wine vinegar
• 4 tbsp caster sugar
• 2 spring onions
• sesame seeds for garnish

For how to make the Korean Fried Chicken wings, watch the video below:

Gizzi Erskine’s Awesome Korean Fried Chicken

Ever wondered how to make Gizzi Erskine’s FAMOUS Korean Fried Chicken?

For the first time ever, she reveals all on Jamie Oliver’s Food Tube with DJ BBQ.

You’ll need:

• 8 chicken wings cut in half
• 200ml butter milk
• 1 tbsp salt
• 4 tbsp self raising flour2 tbsp potato flour
• 2 tbsp rice flour
• white pepper
• oil for frying
• 2 tbsp ketchup
• 2 tbsp sriracha
• 2 heaped tbsp gochujang
• 4 tbsp rice wine vinegar
• 4 tbsp caster sugar
• 2 spring onions
• sesame seeds for garnish

For how to make the Korean Fried Chicken wings, watch the video below:

 

Will you be trying out this recipe? How do you make your KFC?

British seasonal kimchi and pulled pork

We’ve just caught up on last weekend’s Saturday Kitchen where Tom Hunt cooks up pulled pork served with kimchi made from British seasonal greens. He includes: kale, cavolo nero, kohlrabi, carrots and leeks to make his kimchi. 

To watch the full episode, you can click here or you can jump straight to Tom’s recipe by skipping through to 43 minutes in. 

What do you think? Would you like to try his British take on Korean kimchi? Comment below!

Beef and kimchi fried rice

For a quick, easy dinner, kimchi fried rice is always a winner – and this recipe by The Woks of Life looks particuarly good.

For the beef and marinade:

• 1 cup thinly sliced beef
• 1 1/2 teaspoons cornstarch
• ½ teaspoon sesame oil
• 1 teaspoon soy sauce
• ¼ teaspoon sugar
• 1 teaspoon shaoxing wine

To cook the fried rice:

• 4 eggs
• 3 tablespoons oil, divided
• 1 medium onion, finely chopped
• 1 red bell pepper, chopped (you can also use a red long hot pepper if you like heat)
• 1 1/2 cups kimchi, coarsely chopped
• 4 cups cooked brown or white rice
• Salt to taste
• ½ teaspoon sesame oil
• ½ cup chopped scallion
• Korean chili flakes, to taste (optional)

In a bowl, mix together the beef and marinade ingredients and set aside for at least 15 minutes.

Right before you’re ready to make your rice, cook the eggs sunny-side up in a pan, and keep them warm while you’re making the rice. Make sure the yolks stay runny!

Heat 2 tablespoons oil in a wok over high heat. Once the wok starts to smoke, sear the beef and then set it aside on a plate.

Add another tablespoon of oil to the wok and cook the onion until it’s translucent. Add the peppers and cook for another minute, and then add the kimchi. Stir everything together well, and add the rice, stirring constantly.

Add the cooked beef back to the wok, along with salt to taste, sesame oil, scallions and a pinch of chili flakes for extra heat. Thoroughly mix everything together and serve with your eggs.

Images and recipe via The Woks of Life

 

Will you be making this for dinner tonight?

 

Sizzling Korean-style beef – Bulgogi

Lulu Grimes, deputy magazine editor of Olive Magazine brings you her take on Korean bulgogi, or as she calls it – “Sizzling Korean-style beef.”

30 minutes Serves 2 EASY

• rump steak 300g, trimmed of all fat
• sugar 2 tsp (any type will do)
• soy sauce 2 tbsp
• mirin 2 tbsp
• 
garlic 2 cloves, chopped
• sesame oil

• vegetable oil

• spring onions 4, sliced lengthways
• sesame seeds 1 tbsp, toasted
• basmati rice 100g, steamed to serve

Slice the meat as thinly as possible. Mix the sugar, soy, mirin, garlic and 1 tsp of sesame oil, add the beef and stir well. Crack over a good grind of black pepper. Heat a wok until very hot with 2tsp vegetable oil. Sear the meat for a few minutes and then add the spring onion. Stir-fry for another minute then add the sesame seeds. Serve with the steamed basmati rice. PER SERVING 343 kcals, protein 35.4g, carbs 14.7g, fat 16.3g, sat fat 3.8g, fibre 1g, salt 2.95g

For the original post on Olive Magazine, please click here