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Food with Seoul

Passport & Plate - Dakgalbi with Coleslaw Kimchi

SOUTH KOREA | Friday, 6 Mar 2015 | Photo Gallery | Scholarship Entry

Ingredients 600g chicken thigh fillets Cooking oil for frying Marinade: 50 ml ketchup 50 ml black soya bean paste (chunjang) 25 ml Korean chilli paste (gochujang) 50 ml Korean or Japanese soy sauce ½ tbsp minced garlic ½ tbsp grated ginger 1 tbsp ... Read more >
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Tags: 2015 Passport & Plate: SRI LANKA

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