At Home with Chef Him: Easy Korean-Inspired Recipes

Ingredients

For the chicken wings

1kg chicken wings (about 16 pieces)
½ teaspoon baking powder
½ teaspoon garlic powder
1 tablespoon ginger crushed
1 tablespoon sesame oil
1 tablespoon soy sauce
½ cup cornstarch

Procedure

1. Mix all the ingredients together and marinate the chicken wings for at least an hour.
2. When ready, line the wings up nicely on the air fryer rack.
3. Cook at 200°C for 15 minutes. If the first look shows it needs to get crispier, cook it for another 5 to 10 minutes.

Ingredients

For the spicy sauce

3 tablespoons butter
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce  
2-inch ginger minced
¼ cup gocuchang paste
¼ cup corn syrup
Spring onions, sesame seeds and perilla leaves for garnish

Procedure

1. Blend all the ingredients together.
2. Once chicken is cooked, place in a big bowl and toss with sauce.
3. Adjust amount of sauce used, one tablespoon at a time, according to desired flavor.
4. Finish by garnishing with sesame seeds and spring onions, or wrap in perilla leaves.

Ingredients

For the garlic soy sauce

1 tablespoon cooking oil
1-inch ginger smashed
3 garlic cloves smashed
1 tablespoon sesame oil
4 pcs green onions (white part) minced
2 tablespoons mirin
¼ cup light soy sauce
¼ cup corn syrup
¼ cup water
2 tablespoons cornstarch, dissolved in
2 tablespoons water
Spring onions, sesame seeds and perilla leaves for garnish

Procedure

1. In a sauté pan, add oil and cook the garlic and ginger over low heat. Be careful not to burn the garlic, as it will lead to a bitter sauce.
2. Toss in the green onions and sesame oil, cooking it over medium heat.
3. Add in the rest of the ingredients and bring to a low simmer.
4. Make a slurry with the cornstarch and water, and pour it into the mixture. Stir to thicken.
5. Once chicken is cooked, place in a big bowl and toss with sauce, adjusting the amount used as preferred.
6. Finally, garnish with spring onions, sesame seeds or wrap in perilla leaves.

Ingredients

2 tablespoons oil
4 garlic cloves, minced
3 pcs leeks sliced 3-inch long
2-inch ginger, smashed
1 tablespoon sesame oil
150g pork belly sliced
4 cups water
1 tablespoon light soy
1 tablespoon Korean chili powder
300g clams
1 bar silken tofu, sliced into 4
1 egg
Spring onions and baby radish for garnish

Procedure

1. In a pan, heat up the oil and sauté the garlic, leeks, and ginger for about two minutes.
2. Add the sesame oil and the pork belly, tossing for another two minutes or until the meat is slightly browned.
3. Pour in the water, and mix in light soy and chili powder.
4. Bring it to a boil and let simmer for five minutes.
5. Next, add the clams and cook until the shells open up.
6. Slowly add the tofu and let the stew simmer for its final two minutes.
7. Finally, crack the egg into the soup and switch off the heat.
8. Garnish with slices of spring onions and baby radish. Eat with rice if desired.

Ingredients

¼ cup watermelon, sliced
¼ cup cucumber, cut to strips
3 sprigs of mint
45ml Soju
20ml simple syrup
20ml lime juice
1 cup ice
Ginger ale to top

Procedure

1. Garnish glass with half of watermelon, cucumber and mint. Top with some ice.
2. In a shaker, pour Soju and syrup, and toss in the mint.
3. Using a muddler, crush the mint in the shaker to bring out its flavor.
4. Add the remaining watermelon and cucumber, together with lime juice and more ice.
5. Put the lid on and shake the drink for about 15 seconds. Making sure to mix all the contents together.
6. Once done, pour the drink into the prepared glass. Top with ginger ale and mix.