Very simple and delicious recipe.

This is actually the same as another recipe I found on All the Cooks, but cannot find since the app changed to Cookpad. Sorry if there is any duplication!5 Smartpoints on Weight Watchers

A spicy and flavorful chicken dish.

A thin crunchy batter for that maximum crunch coated with a spicy, sweet sauce that will leave you licking your fingers and wanting more.

Delicious, crispy, sweet and spicy chicken!

#goldenapron #week20 #nonindian Those who are fond of Fried Chicken , common it's time to taste this Korean Fried chicken , a dish that takes fried chicken to another level. Unlike the thickly batter - coated American Fried chicken which we are used to , this Korean Fried chicken is super crispy , crunchy as it is fried twice to ensure the moisture of the chicken is intact , then the fried chicken is coated in flavour ful sauces to just addict our tongues to it's unmatchable taste. South Korea ‘s most famous street food is now here . Of course , Monsoon calls something spicy , crunchy . So why not something Non- Indian at the comfort of our home !

I've eaten this so many times, it's possibly my favourite food. Here's my interpretation after eating and cooking several different versions. I prefer a basic raw sauce, but I tried a cooked one which is great as well and slightly more acidic due to ketchup. I included both recipes.

Accident that turn into something tasty

This is one of those dishes, I fell in love with when I was in South Korea. Probably the only one I like better is basically the same dish, just made with pork belly 😊. This isn't hard to make, and you can adjust your heat level to your liking. This one is a little spicy. Don't have gochujang, sub 2 tsp. Chili powder (mild), 1/2 tsp Cayenne powder (hot), 1/2 tsp sugar for each tablespoon. It is not the same flavor, but gets you closer. Don't have sesame oil, just use vegetable oil.The jalapeno is not standard in actual Korean recipes, but I think it adds a nice touch to this dish.

This is a slightly changed version of pan-fried chicken & cabbage.The amount of the ingredients is not that exact. Everything is roughly the same amount. If you can make the sauce a nice consistency it will be fine.Using a lid throughout the cooking means you don't need to use any oil. You can cook the chicken with its own fat.You will have tender chicken if you use a whole piece and slice after cooking. Recipe by Purple tantan

This is a detailed recipe of Korean Chicken Bulgogi Kimbap, a dish made from cooked rice and other ingredients rolled in a dried nori or seaweed sheet called kim. It is similar to Japanese maki or nori maki (however, Japanese rice rolls are vinegared whereas Korean rice rolls have sesame oil in it). It is a finger food meal that you can pack with you during your picnic or event outdoors.Recipe by: @HomebasedChefVideo: youtu.be/4tomTJnP8PY