Spicy Korean Carrots Morkovcha – Korean-Inspired Spicy Carrot Salad Ingredients: 1 lb (450g) carrots, peeled and julienned 3 tablespoons vegetable oil 1 medium onion, finely chopped 3 garlic cloves, minced 1 tablespoon white vinegar 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon red pepper flakes (adjust to taste) 1/4 teaspoon ground black pepper Directions: Place the julienned carrots in a large bowl and sprinkle with salt. Let sit for 10–15 minutes to release some moisture. In a small skillet, heat the oil over medium heat. Add the chopped onion and cook until golden, about 5 minutes. Remove the onion with a slotted spoon and discard it, reserving the fragrant oil. Add the minced garlic, sugar, coriander, black pepper, and red pepper flakes to the hot oil. Stir briefly until aromatic, then remove from heat. Pour the seasoned oil over the carrots. Add vinegar and toss well to combine. Cover and refrigerate for at least 3 hours (preferably overnight) to allow the flavors to meld. Prep Time: 20 minutes | Cooking Time: 5 minutes | Total Time: 25 minutes (plus chilling time) Kcal: 110 kcal | Servings: 4 servings #spicycarrots #koreancarrot #morkovcha #russiansalads #koreanrecipes #carrotlovers #pickledcarrots #spicyveggies #easyappetizers #coldsalads #veganrecipes #vegetarianappetizers #garlickycarrots #carrotsalad #quickpickles #asianinspired #healthyspice #tangycarrots #fusionrecipes #homemadepickles These Spicy Korean Carrots (aka Morkovcha) are the crunchy, garlicky, fiery side dish your fridge needs! Ready in minutes & full of flavor!

Korean Soy Sauce Braised Chicken Korean Braised Chicken in Sweet Soy-Garlic Sauce Ingredients: 1 kg (2.2 lbs) bone-in chicken pieces (legs, thighs, or whole chicken cut) 3 medium potatoes, peeled and cut into chunks 2 carrots, peeled and sliced 1 onion, cut into wedges 4 cloves garlic, minced 1-inch piece of ginger, sliced 3 tablespoons soy sauce 1 tablespoon dark soy sauce (optional, for color) 1 tablespoon oyster sauce 1 tablespoon brown sugar 1 tablespoon mirin or rice wine 1 teaspoon sesame oil 1/2 teaspoon black pepper 2 cups water or chicken broth 2 green onions, chopped (for garnish) Optional: 1 chili pepper (sliced) for heat, toasted sesame seeds Directions: In a large pot, add chicken, water or broth, soy sauce, dark soy sauce, oyster sauce, mirin, sugar, garlic, ginger, and black pepper. Bring to a boil. Skim off any foam, reduce heat to medium, and simmer uncovered for 15 minutes. Add potatoes, carrots, and onion. Stir gently, cover, and continue simmering for 25–30 minutes until the chicken is cooked through and vegetables are tender. Remove lid, increase heat to medium-high, and cook for an additional 5–10 minutes until the sauce reduces and thickens slightly. Drizzle with sesame oil, sprinkle with green onions and optional sesame seeds before serving. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 390 kcal | Servings: 4 servings #koreanbraisedchicken #dakjjim #soygarlicchicken #koreancomfortfood #braisedchickenrecipe #koreanchickenstew #sweetsoysauce #asiandinnerideas #onepotkorean #heartychickendish #easykoreanrecipes #chickenandvegetables #garlicsoychicken #umamichicken #homestylekorean #koreanfamilymeal #slowcookedchicken #richsoysauceflavor #koreanstewedchicken #weeknightkorean Fall-off-the-bone tender chicken, rich soy-garlic broth, and cozy vibes all in one pot This Korean Dak Jjim is pure comfort food.

Korean BBQ Chicken with Gochujang and Garlic Smoky Korean BBQ Chicken Glazed with Gochujang and Garlic Heat Ingredients: 1 ½ lbs (680g) boneless, skinless chicken thighs 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon brown sugar 4 garlic cloves, minced 1 teaspoon grated fresh ginger 1 tablespoon honey 1 teaspoon toasted sesame seeds (for garnish) 2 green onions, sliced (for garnish) Steamed white rice, for serving Vegetable oil, for grilling or pan-searing Directions: In a bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, ginger, and honey to create the marinade. Add chicken thighs to the bowl and mix until well coated. Cover and marinate in the fridge for at least 1 hour, or overnight for best flavor. Preheat a grill or grill pan over medium-high heat and lightly oil the surface. Grill chicken thighs for 5–6 minutes per side or until fully cooked and slightly charred. Let the chicken rest for a few minutes, then slice. Garnish with sesame seeds and green onions. Serve hot over steamed white rice, with kimchi or pickled vegetables on the side if desired. Prep Time: 10 minutes | Marinate Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 25 minutes Kcal: 510 kcal | Servings: 4 servings #koreanbbq #gochujangchicken #koreanrecipes #bbqchicken #garliclover #asianbbq #spicykoreanfood #easygrillrecipes #grilledchicken #chickendinnerideas #koreangrill #kimchichicken #spicygarlicsauce #weeknightmeals #gochujangflavor #glazedchicken #koreanflavors #ricebowlrecipes #homecookedbbq #fusionchicken Sizzling Korean BBQ Chicken with Gochujang & Garlic just hit the grill! Sweet, spicy, smoky perfection in every bite!

Korean Spicy Chicken with Vegetables Dak Galbi: Korean Stir-Fried Spicy Chicken with Mixed Vegetables Ingredients: 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces 1 small cabbage, chopped 1 large carrot, sliced 1 zucchini, sliced 1 small sweet potato, peeled and sliced thin 1 onion, sliced 2 scallions, chopped 2 tablespoons vegetable oil 1 tablespoon sesame seeds (optional) For the marinade: 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon gochugaru (Korean red chili flakes) 2 tablespoons rice wine (mirin) 1 tablespoon sugar 1 tablespoon honey 1 tablespoon sesame oil 4 cloves garlic, minced 1 teaspoon grated ginger Directions: In a large bowl, mix all marinade ingredients. Add chicken pieces and toss to coat well. Marinate for at least 30 minutes (up to overnight for more flavor). Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 5 minutes until partially cooked. Add onions, carrots, sweet potato, and cabbage. Stir-fry for another 7–10 minutes, until vegetables are tender and chicken is fully cooked. Add zucchini and scallions during the last 3–4 minutes of cooking. Sprinkle with sesame seeds before serving if desired. Serve hot with steamed rice or wrapped in lettuce leaves. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 380 kcal | Servings: 4 servings #koreanfood #dakgalbi #spicychicken #koreanrecipes #asianstirfry #gochujang #koreanbbq #homemadekorean #comfortfood #chickendinner #koreanstreetfood #spicymeals #easykoreanrecipes #chickenwithveggies #stirfriedchicken #koreandish #quickdinner #sweetandspicy #kitchenadventure #hotandflavorful Craving bold flavors? This Korean Spicy Chicken with Vegetables (Dak Galbi) is your go-to! Juicy chicken stir-fried in gochujang with colorful veggies—pure Korean comfort.

Korean Sweet and Spicy Chicken Sticky Korean-Style Chicken with Gochujang Glaze Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1/2 cup cornstarch 1/4 cup all-purpose flour 1/2 teaspoon salt Vegetable oil, for frying For the sauce: 2 tablespoons gochujang (Korean red chili paste) 2 tablespoons honey 2 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 cloves garlic, minced 1 teaspoon grated ginger 1 teaspoon sesame oil 1 tablespoon water For garnish: Sesame seeds Sliced green onions Directions: In a bowl, combine cornstarch, flour, and salt. Toss the chicken pieces in the dry mixture until well coated. Heat oil in a deep skillet or pan over medium-high heat. Fry the coated chicken in batches until golden brown and crispy, about 5–6 minutes. Drain on a paper towel-lined plate. In a saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, ginger, sesame oil, and water. Stir and simmer for 3–4 minutes until thickened slightly. Add the fried chicken to the sauce and toss to coat thoroughly. Serve hot, garnished with sesame seeds and green onions. Pair with steamed rice or enjoy as an appetizer. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 430 kcal per serving | Servings: 4 servings #koreanchicken #gochujangchicken #sweetandspicy #koreanrecipes #friedchicken #stickychicken #spicyasianfood #homemadekorean #easychickendinner #kfoodlove #koreanfusion #kitchencomforts #crispychicken #asianglaze #boldflavors #koreanappetizer #spicybites #friedfavorites #takeoutathome #glazeddelicious Say hello to flavor! This Korean Sweet and Spicy Chicken is crispy, sticky, and coated in a bold gochujang glaze you’ll crave every week. Serve it with rice or devour it solo!