What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
OyakoDon
The literal definition of this is the parent and child, what a sad vibe to such a lovely dish. But it goes to show that a mother will always be there with her child all the way to the end, reaching a perfect harmony over a fresh bed of steamed rice.
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The lovely soft juicy pieces of egg coated around tender pieces of chicken, with a savory yet sweet sauce slowly dripping down and soaked up by the rice, a lovely dish for any time of the day.
How to Make the Mother & Son?
Ingredients
1.
2 Eggs
2.
100g of Chicken
3.
1/4 Onion Sliced
4.
1tb Light Soy Sauce
5.
1/2tb Dark Soy Sauce
6.
1/2tb Vinegar
7.
1/2te Sesame Seed Oil
8.
2te Sugar
1.
In a Medium High heat pan with a bit of oil begin to fry your onion slices till translucent and fragrant.
2.
Start chopping up the Parent (CHICKEN) into bite size pieces and add it into the pan to fry till almost done.
3.
In a bowl prepare a mixture of 1tb light soy sauce, 0.5tb dark soy sauce, 0.5tb vinegar, 0.5te sesame seed oil, 2te sugar and 3tb of plain water. Add the mixture into the pan to simmer with the chicken and onions.
4.
Start to crack and beat up 2 Children(EGGS)
5.
Once the sauce mixture starts to bubble add in the eggs and cover with a lid for 4-6 minutes till the egg is cooked through.
6.
Slowly slide the Oyakodon over a bed of freshly steamed rice and topped with some seaweed or topping of your choice and enjoy the Chicken Family.