Spicy Gochugaru Chicken

Spicy Gochugaru Chicken with a spicy slaw and oat “rice.”

This dish has everything I love — bold, layered flavours, a glossy sweet-savoury sauce with just the right amount of heat, and a crunchy slaw that ties it all together. I am a sucker for a good slaw, and this one, dressed with soy, sesame, and a little gochugaru, is one of my favorites. I served some cooked oat berries for a more filling meal. We use oat berries instead of rice, it's a healthy choice.

Serves 4.

Ingredients:

• 4-6 chicken leg

• salt

• pepper

• olive oil

Sauce:

• 2 garlic cloves

• 2 tablespoons neutral oil

• 2 tablespoons gochugaru (korean chili flakes)

• 2 tablespoons ketchup

• 50 ml soyasauce

• 2 tablespoons brown sugar

• 2 teaspoons sesame oil

• 1 teaspoon white wine vinegar

Slaw:

• 1 small green cabbages, shredded

• 1 small red cabbage, shredded

• 2 carrots, shredded

• 5 scallions, chopped

Dressing:

• 1 tablespoon sugar

• 3 tablespoons soya

• 1 tablespoon sesame oil

• 1 teaspoon white wine vinegar

• 1 galic clove, crushed

• 1 teaspoon gochugaru (korean chili flakes)

Topping:

• 2 scallions, chopped

• 2 tablespoons roasted sesame

Directions:

Preheat the oven to 356℉ (180℃).

Season the chicken legs generously with salt and pepper and drizzle with olive oil. Place them on a baking sheet lined with parchment paper and roast for about 45 minutes, or until a thermometer inserted into the thickest part reads 165℉ (75℃).

Meanwhile, make the slaw. Combine the shredded green cabbage, red cabbage, carrots, and scallions in a large bowl. Mix all the dressing ingredients together, then pour over the slaw and toss well to coat. Set aside while the chicken roasts, the flavors will develop as it sits

Make the sauce. Place all the sauce ingredients in a small saucepan — mincing the garlic first — and bring to a gentle simmer over medium heat. Cook for 4–5 minutes, stirring occasionally, until slightly thickened and glossy. The sauce will separate a little, but give it a good whisk before serving..

When the chicken is done, spoon the sauce generously over the pieces. Sprinkle with chopped scallions and roasted sesame seeds and serve immediately alongside the slaw.

Enjoy!

Warm Asian-Style Slaw

I love a crunchy slaw. Normally I use napa cabbage and a spicy asian-style dressing, like I used in the angry tacos. But adding the peanut butter to this warm slaw, gives the slaw a nice creaminess. 

This slaw will be perfect for a weekend BBQ, or served with tacos with an asian twist.

Serves 3-4.

Ingredients:

Dressing:

• 3 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• sesame oil
• 2 teaspoons grated ginger
• 2 teaspoons grated Serrano pepper
• 4 tablespoons creamy peanutbutter

Slaw:

• 2 teaspoons olive oil
• 2 carrots, julienned
• ½ small red cabbage
• ¼ green cabbage
• ½ english cucumber, julienned
• 4 scallions, thinly sliced
• some fresh coriander, chopped
• season with salt

Directions:

Whisk together the ingredients for the dressing, set aside.

Heat the oil in a wok. Sauté carrots while stirring for about a minute,  add the cabbage and keep stirring, while cooking for about 2 minutes.  Remove from heat and add the rest of the ingredients and dressing, tossing well to coat.

Serve immediately. 

Enjoy!

Crunchy Quinoa Slaw with Almond & Ginger Dressing

Crunchy Quinoa Slaw with Almond & Ginger Dressing

Summertime is grilling season, and I love grilling. I'm always on the look out for new sides to serve with grilled meats. 

Colorful, healthy and crunchy, and definitely a new go-to side for the summer BBQ's. And a perfect addition for our 4th of July.

Serves 4 

Ingredients:

Quinoa:

• 180 g (1 cup) uncooked quinoa 

• 4 dl (1½ cups) water

• salt (to taste)

Salad:

• ½ small green cabbage, thinly sliced

• ½ small red cabbage, thinly sliced

• 10-15 small scallions, finely chopped

• 1 handful chopped fresh cilantro

• 1 jalapeño, minced (optional)

• 70 g (½ cup) almonds, chopped 

• salt to taste

Dressing: 

• 100 g (⅓ cup) almond butter (I use the fresh grinded almond butter from Whole Foods)

• 50 ml (¼ cup) extra virgin olive oil

• 3 garlic cloves

• about 2-inch (6 cm) fresh ginger, peeled

• 2 limes,  the juice from

• 2 tablespoons water, to get the right texture

• 1 tablespoon agave syrup

• salt to taste

Directions:

Quinoa:

Rinse the quinoa. Bring quinoa and the water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and add salt to taste. Let the quinoa stand, covered, for 5 minutes. If any more water remains, drain it. Let the quinoa cool.

Dressing:

Add all the ingredients to a food processor and blend it until smooth. Add water if needed to get the right creamy consistency.

Mix all the ingredients and dressing to a large bowl and dress the slaw. Season with salt to taste. Serve this slaw with you favorite grilled protein or vegetables.

Enjoy!