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| I use tap water |
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| We don't eat red meat as often, therefore chicken breast is a great substitute. |
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| Clockwise from chicken: acorn jelly, ingredients for lettuce wraps, our version of ssamjang |
Ingredients (Marinade):
- 3 tablespoons soy sauce (Yamasa, Japanese brand, less sodium: 510mg)
- 6 tablespoons brown sugar
- 5 tablespoons water
- 4 tablespoons korean rice wine (Kikkoman Aji-Mirin, Japanese brand)
- 1 tablespoon minced garlic
- 1/4 teaspoon grated fresh ginger
- 1 tablespoon Asian sesame oil (Kadoya, Japanese brand)
- pinch of ground black pepper
- 2-3 chicken breasts or 8 ounces of short rib
Method:
- Make the marinade. Mix all the ingredients in a bowl and whisk.
- Pour the marinade into a plastic bag (or keep in the bowl). Add chicken breast. Refrigerate for at last 4 hours before baking. (Can be marinated for up to 12 hours).
- When ready to bake, preheat the oven to 350 degrees F.
- Transfer the chicken to a baking sheet or pyrex pan. Bake for 15-20 minutes then flip the chicken to the other side. Bake for another 15-20 minutes until thoroughly cooked.
- Allow the chicken to rest for at least 10 minutes. Slice and serve.
Notes:
- We make lettuce wraps with the chicken. First take a piece of lettuce, add some rice, then a slice of chicken, a bit of the ssamjang paste, raw garlic slice, and pea shoots.
- Our version of the ssamjang paste is mixing doenjang paste with gochujang. You can find these products at the local korean markets.
- The tastiest method to cook the chicken or short ribs is via the grill. I have yet to buy a grill. Therefore, I use my cast iron pan for red meat and the oven for chicken.
