Wrap-Up [Versatile Chicken - Korean Way Series]

Posted by shinshine in Featured, Fusion, Korean Recipes | 0 comments

My journey of eating away a whole chicken is complete (for now).  I hope this series at least showed you different possibilities of Korean (-related) dishes you can get out of a whole chicken or just an idea of another chicken dish you can make next time.

The most time consuming preparation is done on the day you break down a chicken, but also the rewards are worthwhile.  For me, making chicken stock can be a relaxing, calming activity on a rainy day.

Besides, chicken stock is a base for many dishes – Korean or not – so it’s always good to have some in the freezer.

Add a few seasonal ingredients to the stock with noodles and serve yourself a bowl of dak kalguksu (닭칼국수), a Korean version of chicken noodle soup.  If you are up for it, you can make the noodles too!

While you’re making chicken stock, enjoy the giblets in spicy-sour gochujang sauce.

Then your treats begin on another night.  Good as banchan (반찬; side dish accompanying rice), but if you are looking for some Korean Fried Chicken anju (안주; side dish accompanying alcoholic beverages), here is one that’s updated from my mom’s version.

On a really hot, sticky day, chogyetang (초계탕; chilled chicken soup) seasoned with vinegar and mustard can help bring back your appetite.

Don’t forget about our own chicken nuggets with a couple of simple, healthful ingredients including tofu and potato cream, dipped in honey-mustard sauce!

The funniest thing I’ve gotten in the last week while running this chicken series was a spam mail from a chicken feet importer.  In case anyone is wondering, I am not affiliated with any chicken business whatsoever.

Now go get your own chicken while I take a little break from all dishes chicken after this chicken marathon…

KOREAN WORDS

ice                   얼음       (eo reum)

summer           여름       (yeo reum)

rainy season   장마철    (jang ma cheol)

Shinshine (Editor, New York Bureau Chief) cooks French food in a restaurant kitchen full-time and Korean food in her tiny home kitchen on weekends. Her food adventure reflects her childhood from Korea, her daily life in Manhattahn, and her enthusiasm for endless possibilities of Korean food, which she shares with the readers of ZenKimchi Food Journal as well as her own blog shinshine.com. With her understanding of Korean and American cultures, culinary trends and languages, she has also written about Korean food scenes in New York and food trends of Manhattan for Korean publications, and translated for the Korean food dictionary project.

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