This stunning chicken bhuna recipe is incredibly simple to make. Bhunas are characterised by a thick, deliciously intense coating sauce with a well-spiced but moderate heat, perfect for warming the cockles on a chilly winter evening. Serve with fluffy basmati rice and some homemade roti.
Korea is crazy about fried chicken these days. You can't walk down a street in Seoul without seeing at least one place selling it. It's usually either just batter fried or batter fried with some kind of sweet & spicy sauce on it.
There is a kind of chicken that I first saw at the Gwangjang Market in Seoul, and that's Dakgangjeong. "Dak" is chicken, and "Gangjeong" is a sweet Korean snack made with some kind of rice syrup, honey, and has other soft seeds or grains on the outside. The important thing is the texture, and the best comparison I can make is kind of like a Rice Krispies Treat. It's that crunchiness and crispiness trapped inside a sugary glaze, so when you bite it, you get those muted crunches, all the while being chewy and a little stretchy.
So (hard to confirm, because I can't find reputable information in English), in 1970, a place called Jungang Dakgangjeong opened in the Jungang Market in Sokcho, that took the concept of fried chicken and added a sweet, salty, garlicky glaze to it to give it that unmistakeable texture! Over the years, a bunch of others followed in its steps, tweaking the recipe, but it sounds like the best Dakgangjeong in the country is in Sokcho! And in Sokcho, the name that comes up as the best is Mansuk. Not sure what happened to the original guys or if they even exist anymore.
It's only the second dakgangjeong I've had, but I think these are the best Korean fried chicken I've had. Their glaze is extra "stickrunchy," and I feel like it's sweeter and has more roasted garlicky flavors. I got the regular spice, and it wasn't spicy but I really loved the flavors. If I'm ever in Sokcho again, I'll try spicy next time.
Gisteren zijn we een dagtocht gaan maken ⛰ de bergen in naar de Berbers. Hier bezochten we de Ouzoud watervallen
Tijdens lunchtijd stond ons een drie gangen 🍽 lunch te wachten met veel 🌽🥒 veggies vooraf, de Tajine als hoofdgerecht en 🍌🍇 fruit na
In hoeverre zijn jullie bekend met Tajine gerechten? Happy friyay
1-3. Seng Daegu Tang - This isn't exactly street food, but at the fish market, there are tons of these vendors lined up (plus I didn't take a picture of the place and forgot the name), so we'll call it street food today.
I've had Daegu Tang (Cod Soup) before, but not Seng Daegu Tang. I think it's supposed to mean the cod is fresh (as opposed to what, spoiled?). Even if that really means it's fresh and was just caught, there was a sign that said where the fish came from, and it wasn't here.
Basically most of the cod is thrown in a pot with an anchovy broth plus vegetables and seasoning. It's very simple and clean, and delicious! The fish is so flaky and soft with a light fishy flavor, and the soup is so refreshing! Bonus points if you can guess what part of the fish Pic 3 is!
4-7. Gamja (Potato) Jeon - Gangwondo Province, where Sokcho is, is even more known for potatoes than corn. This is a street food common in these parts and is basically a Korean hash brown, but different. The potatoes are totally crushed and not in pieces like we know hash browns to be like. There's some kind of grain powder added, I think, too.
The end result is more like a potato pancake; a very thin light crisp on top, and a potato-y but slightly stretchy & chewy inside, not quite dduk, but heading in that direction. It's pretty bland, but they give you soy sauce packets to dip it in, and it's actually not bad. It's a novel idea, but easily reproduced at home. #bktravels#bktravelbites
. #nuts and #darkchocolate
We have vip customers today. We heard they like dark chocolate. So we got dark chocolate covered pretzels, almonds and nutsbar! I hope they feel like in the dark chocolate island!🏝
2 911 hours ago
A simple affair full of savory sensations.
The tasty shrimp chinese pasta will steal your heart away.
Mmmm does everyone remember these red beans and rice from Belize? I know I do, they’re one of my very favorite recipes from the Bs ☺️
The rice is cooked in coconut milk, which gives it a slightly sweet and very homey taste. I love how unique these beans are 💕
Did you know that North Dakota has been the largest producer of dried edible beans in the US since ‘91? So everyone in North Dakota, get at this recipe. And everyone else in the US. And the world. Idk, just try it people.
My Asian Menu has so many delicious flavors, and I know you’ll love this Shrimp Ramen 🍜
It has Egg Noodles, Slow-Cooked Poached Egg, Wok-Seared Butterfly Shrimp, Green Onions, Cilantro, and Nori Sheets bathed in our Special KOW Broth with Tomatoes. #KOWRestaurant 🛫🌎🌍🌏
Avevo voglia di bacchette..
ed ecco: facile, veloce, buono!
Ma soprattutto..voglia soddisfatta!! Quello che più amo è il poter essere serena nelle scelte e nel poter soddisfare quasi tutte le voglie, soprattutto adesso che me ne vengono di ogni! 😅
Status of autumn - работать, работать, работать👩🏻💻
У меня сейчас творческий подъем, и я счастлива от этого! Мне не хватало этого состояния - вдохновения.
Идеи в голове бурлят, хочется все реализовывать и чтобы в сутках было 36 часов.
Я хотела проектов, в которых могу быть полезна и реализовывать свой творческий подход, я их получила.
И знаете, я прям кайфую от того, что делаю💥🔥 По телу бегут мурашки...
Помните, как-то в stories я спрашивала о ваших страхах. Мой страх - не реализоваться в жизни. Я над ним работаю. Поэтому я много учусь и открыта всему новому!
Боится тот, кто ничего не делает:)
Тёплого всем вечера 🍁