Korean Combo Plate Recipe
Boneless Korean chicken and two pieces of BBQ beef
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Ingredients
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Korean Fried Chicken
BBQ Beef
Method
Korean Fried Chicken
- 1
Prepare the Chicken
Cut the boneless chicken thighs into bite-sized pieces.
- 2
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, garlic powder, salt, and black pepper. In a separate bowl, whisk together the egg and water. Gradually combine the wet ingredients with the dry ingredients until smooth.
- 3
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Chicken
Dunk the chicken pieces into the batter, allowing any excess to drip off. Carefully place the battered chicken in the hot oil, frying in batches until golden brown and cooked through, about 6-8 minutes per batch. Remove and drain on paper towels.
- 5
Make the Sauce
In a small saucepan, combine gochujang, honey, rice vinegar, and sesame oil. Heat over low, stirring until the sauce is well combined and slightly thickened.
- 6
Coat the Chicken
Toss the fried chicken in the sauce until evenly coated. Garnish with sesame seeds and chopped green onions before serving.
BBQ Beef
- 7
Marinate the Beef
In a bowl, mix together soy sauce, brown sugar, sesame oil, minced garlic, and black pepper. Add the beef short ribs, ensuring they are well coated in the marinade. Let marinate for at least 30 minutes or overnight in the refrigerator for best flavor.
- 8
Preheat the Grill
Preheat a grill or grill pan over medium-high heat.
- 9
- 10
Serve
Slice the grilled beef into pieces and garnish with chopped green onions before serving.
