My passion with Korean started with the Korean movies. For several years I watched unbreakably almost all Korean series and Korean channels from cable tv. Then, I commenced to try some Korean food, and have found several Korean restaurants in Jakarta that became my family's favorite to dine for the weekend. Later on, I have tried Korean's dishes at home, and believe it or not, my family and I love it so much.

Friday, March 7, 2008


Serve 4-6
Preparation time: 30 minutes + 30 minutes to marinade
Cooking time : 10 minutes

A piquant marinade not only makes the chicken in this dish succulent and tender but also lends it a bold, peppery flavor that will prove a spice-lover’s delight.

500 g boneless chicken breasts, thinly sliced
1 tsp oil
150 g cabbage, cut into strips
1 onion, sliced
1 carrot, peeled and cut into matchsticks
1 tbsp sesame seeds, roasted (optional)

2 tbsp Korean bean paste (gochujang)
2 tbsp Korean chili powder (gochugaru)
4 tbsp soy sauce
2 tbsp sugar
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp sesame oil
1 tbsp rice wine
1 tsp sale, or to taste

1. Prepare the marinade by combining all the ingredients in a large bowl and mixing well. Add the chicken and mix until well coated with the marinade. Cover the bowl and allow to marinade for at least 30 minutes in the refrigerator.
2. In a wok, heat the oil over medium heat until hot. Add the chicken and marinade and stir-fry until the chicken begins to brown, 2-3 minutes. Add the vegetables and stir-fry for 3-5 minutes until tender. Remove from the heat and serve hot, garnished with sesame seeds (if using). Serve.

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