Chicken with Gochujang Sauce, Korean Rice Cakes (Tteok) and Celery

This wonderful one-pot meal is a perfect example of how my Asian food experiments evolve throughout months or years: first, they typically become spicier, more garlicky (if it suits them); then they get adjusted to my lazy nature, becoming easier and eliminating side-dishes, requiring even less dish washing… This one started with the Hawaiian Shoyu Chicken, to which I added gochujang and lots of garlic, then…Continue Reading “Chicken with Gochujang Sauce, Korean Rice Cakes (Tteok) and Celery”

Shoyu Chicken with Gochujang (Chicken Simmered in Soy Sauce and Gochujang)

If you ask me what I have been eating most often for the last three years, Shoyu Chicken would certainly be among the top ten. The frequency with which I prepare it is not only due to its irresistible taste and texture, but also – and maybe most of all – to its extremely low difficulty. Actually,…Continue Reading “Shoyu Chicken with Gochujang (Chicken Simmered in Soy Sauce and Gochujang)”

Cabbage and Ramen Noodle Salad

This is, without any doubts, the star of this winter’s salads. I saw it several months ago on Azusa’s blog (Humble Bean) and wouldn’t stop thinking about it. How could I forget a recipe which had dried uncooked noodles among its ingredients? I simply waited for this time of the year when cabbage is one…Continue Reading “Cabbage and Ramen Noodle Salad”

Shoyu Chicken, or Chicken Simmered in Soy Sauce

Before spotting it on the Humble Bean blog, I have never heard of “shoyu chicken” and would have never guessed it was a Hawaiian dish, since “shoyu” is a Japanese word meaning “soy sauce”. Its presence reflects  the influence of the Japanese cuisine in Hawaii, where apparently immigrants from different ethnic groups have left a…Continue Reading “Shoyu Chicken, or Chicken Simmered in Soy Sauce”