Despite the similarities in Asian cuisines, there are marked differences. Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Korean food is bold, unique and well worth exploring. Strangely enough, it never has achieved the stature of Chinese food in North America and in recent years has been overtaken by Thai and Vietnamese.
Korean cuisine is largely based on meat, rice, vegetables and seafood. Dairy is fairly absent from the traditional diet.
The key ingredients needed in Korean cooking are garlic, fresh ginger, green onions, sesame seeds and oil, rice vinegar, brown sugar, soy sauce, dried red chilies and hoisin sauce. Each contributes to the oriental rule of five flavors: sweet, hot, sour, salty and bitter. Traditionally, Koreans also have tried to adhere to an arrangement of five colors in their meals: red, yellow, green, white and black.
Balancing flavor is both science and an art. The five taste elements build our overall perception of flavor. When each element is perfectly balanced, not only on the plate, but across the entire meal, its just amazing!
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- 454 gm boneless, skinless chicken breast tenders
- 1/4 cup soy sauce
- 1/4 cup unsweetened applesauce
- 1/4 cup onion, finely chopped
- 1 tsp sesame oil
- 1 tsp ginger, grated
- 1 Tbsp light brown sugar
- 2 cloves garlic, minced
- 1 tsp red pepper flakes, optional
- 1 tsp sesame seeds
- 2 green onions, thinly sliced
Ingredients
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- Place chicken tenders in a Ziploc bag. In a bowl, combine all marinade ingredients except green onion. Reserve 1/4 cup of the marinade & transfer the rest to the Ziploc bag with chicken. Refrigerate & marinate for at least an hour.
- Over medium heat, grill the chicken tenders for 2-3 minutes or until they no longer stick to the grill. Turn the chicken, spoon reserved 1/4 cup marinade over tenders & grill an additional 2-3 minutes or until cooked through. Serve over rice & garnish with green onion.
