Here I used a new ingredient, even for myself. Jjajang Powder, a Korean spice with a sweet aromatic taste and which gives a brown color to this dish. It has a taste that I only met with Japanese food, I could only compare it a little with mirin. This powder also contains a thickening agent, so perfect for a quick recipe.
After you put the rice on the fire, grab the jjajang chicken, and until the rice is cooked, this food is ready.
- 1/2 chicken breast, diced
- 1 small onion, cut into pieces
- 1 small carrot, cut into cubes
- 1 potato, cut into cubes
- 1 smaller zucchini, cut into cubes
- 4 tablespoons jjajang powder
Preparation time: less than 30 minutes
JJajang Chicken RECIPE PREPARATION:
Put all the vegetables together with the chicken breast in a saucepan and add 100 ml of water. Let it boil, when the meat and vegetables are done, mix the jjajang with 100 ml of water, put it in the pan and let it boil for 2-3 minutes and thicken. You can add more or less water, depending on how thick you want the sauce to be.
Serve with rice and kimchi.
Spices and basic ingredients in Korean cuisine
The basis of Korean cuisine is characterized by a complex simplicity: rice, sauces and spices. Having the specific ingredients in the kitchen, you will always be able to make a delicious dish without too much effort.
The basis of Korean cuisine is characterized by a complex simplicity: rice, sauces and spices. Having the specific ingredients in the kitchen, you will always be able to make a delicious dish without too much effort. Moreover, the basis of this gastronomy supports the saying "food is medicine". The eight elements without which Korea's culinary culture would lose its identity are healthy and beneficial to the body. Combined with vegetables, fish or meat, it gives the dishes a taste, bringing to life the tradition of the region. Here are the ones:
Glutinous rice with short grain (ssal) known as rice used to make sushi is indispensable in Korean cuisine. It is constantly consumed and is the basis of many traditional recipes. Centuries ago, in Korea, the well-being of families could be estimated based on the amount of rice stored in the house.
The soy sauce used in Korean cuisine is of two types: jinganjang is dark in color, with a dense consistency, perfect for seasoning vegetables, seafood or tofu, and gukganjang has a lighter color, is more fluid and is used for the preparation of the soup. The most popular ingredient in Asian cuisine is obviously a basic one in Korean cuisine, without which the food would not have the same flavor.
Fermented soybean paste (doenjang) is a versatile ingredient used in stews, soups or sauces. A quality paste does not have a very dark color, and the taste may differ depending on the brand. The darker the color, the longer the fermentation process, but sometimes this can be a sign that the paste has other ingredients in the composition.
Hot pepper paste (gochujang) may contain glutinous rice and fermented soybeans. It has spicy, sweet, but also salty notes, and its intensity varies from normal to very hot. It can be integrated into many dishes, from rice cakes to bibimbap- rice with vegetables, meat and egg (a dish specific to the Korean people).
Hot pepper flakes (gochugaru) can be very spicy (maewoon) or of moderate intensity (deolmaewoon), with a subtle aroma of smoke. Gochugaru is one of the key ingredients used in the preparation of the famous and irreplaceable kimchi in Korean cuisine. It is ideal in vinaigrette or hummus, potato stew, vegetables or tofu, noodles or sushi.
Sesame oil (chamgireum) is ideal for cooking. It has a strong aroma that changes the taste of the dishes. Some examples are tuna pancakes, beef soup with radish, noodles with black bean sauce or rice cakes. Susan and its products are indispensable in Korean cuisine.
Fish sauce (aekjeot) is obtained from fermented fish, so it is not approved by many people, but few know that it does not have a substitute. If soy sauce is used, for example, in a recipe, the taste will change radically.
Sesame seeds (kkae), especially fried ones, perfectly season vegetable dishes (like namul). They are a rich source of calcium, and their regular consumption helps to slow down the aging process.