{"id":14893,"date":"2013-07-26T22:07:49","date_gmt":"2013-07-26T20:07:49","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=14893"},"modified":"2013-07-26T22:19:03","modified_gmt":"2013-07-26T20:19:03","slug":"chicken-with-hot-and-sour-korean-bibim-guksu-sauce-2","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=14893","title":{"rendered":"Chicken with Hot and Sour Korean Bibim Guksu Sauce"},"content":{"rendered":"

\"hotsourchickenk\"I am in one of my frequent Korean cooking frenzies. Browsing my favourite blogs, looking for new ideas, I have stumbled upon Bibim Guksu, a cold noodle dish with hot and sour sauce. Until now I have associated Korean cuisine with its hallmark hot and sweet flavours, so the sauce has obviously piqued my curiosity. Instead of making noodles, I finally borrowed only the sauce and incorporated it into a chicken stir-fry. I know this is far from its traditional use, but the result was excellent. The sour touch of vinegar didn’t hide the familiar hot and sweet flavours, but added a pleasant refreshing touch. I already feel it will be my staple fiery sauce for summer dishes.<\/p>\n

I have discovered this delicious vinegared Korean sauce thanks to Gomo from\u00a0cHow Divine<\/a>\u00a0and Sue from My Korean Kitchen<\/a>). Their versions of Bibim Guksu vary, but the sauces are quite similar. I have combined their sauce recipes, making mine slightly more sour and adapting it to an individual portion. I also couldn’t resist adding a grated garlic clove.\u00a0Check the original sauce recipes and, most of all, two different but equally tempting Bibim Guksu versions, as well as other fabulous recipes at\u00a0cHow Divine<\/a>\u00a0and\u00a0My Korean Kitchen<\/a>. Thank you so much, ladies, for this wonderful, inspiring recipe! Now that I have become fond of the sauce, I cannot wait to try it with cold noodles.<\/p>\n

If you are a happy owner of a tub of gochujang (the famous Korean chilli paste, one of the ingredients in this recipe), you might like these – more or less Korean – ideas:<\/p>\n

\"Korean<\/a>
Korean – Style Pork Tenderloin with French Beans<\/figcaption><\/figure>\n
\"Gochujang<\/a>
Gochujang and Sour Cream Sauce<\/figcaption><\/figure>\n
\"Korean<\/a>
Korean Squid with Carrot and Cabbage<\/figcaption><\/figure>\n
\n
\"Squid<\/a>
Squid and Celery in Gochujang Sauce<\/figcaption><\/figure>\n
\"Black<\/a>
Black Pudding Toasts with Gochujang<\/figcaption><\/figure>\n
\"Fried<\/a>
Fried Rice with Kimchi and Bacon<\/figcaption><\/figure>\n
\n

Preparation: 15 minutes<\/em><\/p>\n

Ingredients (serves one):<\/em><\/p>\n

1\/2 chicken breast<\/em><\/p>\n

1\/2 carrot, 1\/2 sweet pepper or other vegetables of your choice<\/em><\/p>\n

1 spring onion<\/em><\/p>\n

Bibim Guksu Sauce:<\/em><\/p>\n

1 heaped tablespoon gochujang (Korean chilli paste)<\/em><\/p>\n

1 tablespoon rice vinegar<\/em><\/p>\n

1 tablespoon soy sauce<\/em><\/p>\n

1 tablespoon syrup or honey (I have used agave syrup)<\/em><\/p>\n

1 teaspoon sesame oil<\/em><\/p>\n

1\/2 teaspoon toasted sesame seeds<\/em><\/p>\n

<\/em>1 small clove garlic, grated<\/em><\/p>\n

Combine the sauce ingredients. Put aside.<\/p>\n

Cut up the chicken breast into bite-sized pieces and season it slightly with salt.<\/p>\n

Slice the carrot finely, cut up the pepper.<\/p>\n

Slice the spring onion.<\/p>\n

Heat oil in a pan or wok, stir-fry first the meat and the carrot, then add the sweet pepper with the white part of the spring onion.<\/p>\n

Stir-fry until the chicken breast is thoroughly cooked.<\/p>\n

Pour the sauce over the chicken and fry, stirring, until the sauce thickens.<\/p>\n

Serve with rice, sprinkled with chopped green part of the spring onion.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I am in one of my frequent Korean cooking frenzies. Browsing my favourite blogs, looking for new ideas, I have stumbled upon Bibim Guksu, a…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[185,44,125],"tags":[43,12,45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/14893"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14893"}],"version-history":[{"count":6,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/14893\/revisions"}],"predecessor-version":[{"id":14897,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/14893\/revisions\/14897"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14893"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}