Smart Eating Street Food Südkorea Englisch
In the fourth issue of Smart Eating, we focus on the topic of street food. Street food is often too greasy, too carbohydrate-heavy and has too little fibre. We have made it our mission to cook popular Korean street food in a healthy way.
In the fourth issue of Smart Eating, we focus on the topic of street food. Street food is often too greasy, too carbohydrate-heavy and has too little fibre. We have made it our mission to cook popular Korean street food in a healthy way.
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26 27<br />
Chicken bao<br />
치킨 바오<br />
makes 4 servings<br />
CRISPY CHICKEN BAO:<br />
• 4 boneless, skinless chicken<br />
thighs (approx. 400 g)<br />
• 2 tbsp Swiss rapeseed oil<br />
• 1/2 cucumber<br />
• A handful of coriander,<br />
roughly chopped<br />
• 4 bao buns (for recipe,<br />
see next page)<br />
• White and black sesame<br />
seeds<br />
Marinade<br />
• 200 ml buttermilk<br />
• approx. 2 cm ginger<br />
• 1 clove of garlic<br />
Coating<br />
• 150 g white flour<br />
• Chili flakes<br />
• 1 tbsp baking powder<br />
• 2 sprigs fresh thyme<br />
• Salt, pepper, paprika<br />
COLOURFUL RED CABBAGE SALAD<br />
• 1/4 red cabbage<br />
• 1 carrot<br />
• 1 spring onion<br />
• 1 small pc. ginger<br />
• 2 tbsp rice vinegar<br />
• 1 tbsp organic agave syrup<br />
• 1 tbsp sesame oil<br />
›Peel the garlic and the ginger for<br />
the crispy chicken and the sauce<br />
and crush both with a garlic press.<br />
Add half to the buttermilk. Season<br />
with salt and pepper and marinate the<br />
chicken in the buttermilk for at least 4<br />
hours (or better, overnight).<br />
Chop the vegetables for the cabbage<br />
salad into thin strips and chop the spring<br />
onions into rings. Peel and purée the<br />
ginger (or crush with a garlic press).<br />
Combine all of the ingredients for the<br />
salad.<br />
GOCHUJANG SAUCE:<br />
• 2 tbsp gochujang paste<br />
• 2 tbsp rice vinegar<br />
• 3 tbsp honey<br />
• 6 tbsp organic soya sauce<br />
• 1 clove garlic<br />
• approx. 2 cm ginger<br />
• 1 tbsp sesame oil<br />
Combine the ingredients for the coating.<br />
Remove the chicken from the<br />
marinade, dredge it in the coating,<br />
then fry it in the rapeseed oil over high<br />
heat until golden brown. Finish the<br />
chicken thighs by baking them in an<br />
oven at 180°C (fan) for around 10<br />
minutes. » See next page
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