鸡肉Bulgogi
当人们最近互相绊倒时,让每个人都知道自己的真实性,对recipe或者诗他们在网上看到了,只需要寻找韩国食品即可看到它的完成方式。
韩国人似乎对授予其他美食的准则没有相同的严格性,这很棒,因为您可以烹饪,添加自己喜欢的东西,并混合在一起,看似不一致的食材而不将自己融入热水中。我在做泡菜a while back and had some stewed plums I was thinking of adding, which I mentioned on social media. Instead of getting a slew of nasty messages (like I did when I joked about making a low-fat carbonara with smoked tofu and soy cream, and people actually used the F-word), a bunch of Koreans chimed in –“去吧!”
While it’s nice to honor and adhere to tradition, as my friend Patricia the香草皇后,在一封有关所有争吵的电子邮件交流中向我注意到:“人们不断地绊倒自己并以自己的方式绊倒,这是非常可悲的。具有幽默感,玩耍和不认真对待自己的能力,对幸福有很长的路要走!”这是我要打印出来并放在墙上的东西:这是我的新座右铭。
在许多情况下,真实性是关于菜肴的精神,不一定遵循特定成分清单。我最近在一次活动中谈论bouillabaisse,是一种贫穷的法国菜,使用剩下的鱼类碎屑在市场上未售出的鱼类。目的是不使用最稀有,最难以获得的海鲜,尽管现在餐馆将“正宗”版本作为奢侈品。不确定哪个更好 - 尊重菜肴的精神,或者是死记硬背的成分清单?
我认为像我一样的人们被韩国菜所吸引,因为这完全是关于饮食的兴奋,大胆的口味和食材,调味料旨在使您的口感震动。“街头食品”运动使烹饪场曾经蒸发韩国食品,因为食品和烹饪技术可以适应其他类型的食物。虽然我发现泡菜和炸玉米饼的结合不太成功(以及我也有一段时间的泡菜和沙拉三明治),而不是让我的短裤打结,而是放开他们。哎呀!感觉好一点了…
最近关于韩国食品的书问世,Koreatown:一本食谱,引起了我的注意。由韩裔美国厨师Deuki Hong在纽约Koreatown的一家餐厅以及合作者Matt Rodbard撰写,被自称为“来自Kalamazoo的白人男孩犹太人”,根据某些人的说法,no business writing about foods from other cultures。但另一方面,这次在韩国食品上做得很大。所以那里。
(A woman in Paris came up to me at a book signing once and wondered how I could write a book about French cuisine because I wasn’t French. I wanted to say that it doesn’t matter where you were born and just because you were from somewhere, didn’t mean you were a good cook of that cuisine. I’m sure there are bad Chinese cooks in China, just like in the United States, Mexico, France, Korea, Italy, etc… But instead, I just smiled and said, “Thanks for coming!”)
无论如何,一切都很好,食物是关于维持和享受的,这就是为什么我喜欢这本书的原因。它庆祝辛辣,大蒜,果味,肉味和时髦的口味,使韩国食品如此吸引人。我也被公共饮食风格所吸引,因为人们可以通过在小配菜中添加任何东西来制作自己banchan, which could be as simple as a few pickled cucumbers, to curiosities like acorn jelly and tangles of tiny dried fish.
可能是最著名的朝鲜菜是布尔戈吉,用作一堆切成薄片或捣碎的腌制肉,在烤架或煎锅上煮熟。(如果在室内烹饪韩国食品,我建议您一个好引人注目的风扇!)Dak bulgogi是用鸡肉制成的,有时我更喜欢牛肉版本。较厚的鸡肉大腿吸收了酱油和大蒜尖刺的腌料,然后迅速烤直到外面的腌料焦糖焦糖,但里面仍然多汁。我用这个食谱获得了一些自由,即减少了黑胡椒的含量并添加了辣酱。但是我敢肯定,大多数韩国人不会为此感到不安。
大多数食谱Koreatown:一本食谱位于单页上,只有三到四个步骤。您可能需要去韩国或亚洲市场或在线购物,以供米酒醋这样的主食,gochugaru(Korean red chile flakes), and ginger to make them, but once you have them, you’ll be able to take on many of the other recipes in the book and make Korean dishes at home, some authentic, and some that use those flavors to take dishes in unexpected directions.
鸡肉Bulgogi
- 1/2杯子(125毫升)酱油
- 可选:1比2汤匙韩国辣椒酱(gochujang)或sriracha,取决于您喜欢的热
- 1在small onion,去皮,磨碎或果酱食品加工机
- 2汤匙浅红糖
- 1汤匙mirin或米酒*
- 4丁香大蒜,剥皮,切碎或精细磨碎
- 1 1/2茶匙芝麻油
- 2茶匙磨碎的新鲜生姜,(剥皮或不毛)
- 现磨黑胡椒
- 2茶匙芝麻籽
- 4-5无骨的,无皮肤鸡肉大腿(1至1 1/4磅,450-575G)
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Mix the soy sauce, chili paste or hot sauce, onion, brown sugar, mirin or rice wine, garlic, sesame oil, ginger, a few generous turns of black pepper, and sesame seeds in a large zip-top freezer bag.
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Lay the thighs on a cutting board, cover with a sheet of plastic wrap, and pound them so they’re about 1/3-inch (1cm) thick with a meat pounder, rolling pin, or another heavy object. (You can also pound them, a few at a time, in a separate freezer bag to make clean-up easier.) Trim off any excess fat.
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Put the thighs in the plastic bag with the marinade, press excess air out of the bag, seal it closed, and massage it so the marinade covers the chicken. Refrigerate for several hours, or overnight. The chicken can also be marinated in a stainless steel or glass bowl, covered and turned several times while it’s marinating. (Optional: You can cut lengths of scallions and put them in the bag with the marinade, then grill them with the chicken, too.)
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做饭,将烤架加热到高温。将鸡肉从腌料中取出,然后将其平放在热烤架上。当底部散开时,将它们翻过来,再煮几分钟,直到大腿煮熟为止。总烹饪时间将不到5分钟。(您可以在烧烤时用任何剩余的腌料来煮大腿。)要在煎锅中烹饪,将鸡肉切成咬大小的碎片,然后将其腌制,然后将其放入一个大的,浅油的煎锅中。将鸡肉烤在底部时,搅拌鸡肉,加入任何剩余的腌料,然后在鸡肉烹饪时将其减少在锅中。
相关食谱和帖子
牛肉Bulgogi(maangchi)
豆腐Bulgogi(是的……是素食主义者)
Sweet and crispy chicken wings
Is it Safe to Cook with Plastic?(Modernist Cuisine)