Savory Soy-Glazed Chicken: A Weekend Delight
Our Family’s Weekend Feast: Soy-Glazed Chicken, Savory Soybean Paste Stew, Grilled Fish, and Seasoned Aster Scaber
Here’s a leisurely weekend brunch we enjoyed at home, featuring our favorite spread: Soy-Glazed Chicken, a hearty Soybean Paste Stew, perfectly grilled fish, and fragrant Seasoned Aster Scaber. It’s a spread that truly defines a relaxing weekend meal.
Main Dish: Soy-Glazed Chicken- Chicken pieces (for stir-frying or galbi) 500g
- Potatoes (medium-sized) 2
- Onion (medium-sized) 1/2
- Mini bell peppers (various colors) 2
- Soy sauce 1 Tbsp
- Oyster sauce 2 Tbsp
- Cooking wine (Mirin or Sake) 2 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Minced garlic 1 Tbsp (or 2-3 whole garlic cloves)
- Black pepper a pinch
- Sesame oil 1 tsp
- Toasted sesame seeds 1 tsp
- Black sesame seeds a sprinkle (for garnish)
Hearty Stew: Soybean Paste Stew with Radish Greens- Dried radish greens (Mucheong Sirage) 100g
- Anchovy-kelp broth 4 cups (800ml)
- Soybean paste 1 Tbsp (or to taste)
- Korean green chili pepper 1 (seeds removed, finely chopped)
- Minced garlic 1/2 tsp
Simple Side: Grilled Fish- Fish (your favorite kind) 1 whole
- Cooking oil a little (for coating the pan)
Fragrant Side: Seasoned Aster Scaber- Aster scaber (fresh or blanched) 150g
- Fish sauce (or soup soy sauce) 2 Tbsp
- Sesame oil 1 tsp
- Toasted sesame seeds a pinch
- Dried radish greens (Mucheong Sirage) 100g
- Anchovy-kelp broth 4 cups (800ml)
- Soybean paste 1 Tbsp (or to taste)
- Korean green chili pepper 1 (seeds removed, finely chopped)
- Minced garlic 1/2 tsp
Simple Side: Grilled Fish- Fish (your favorite kind) 1 whole
- Cooking oil a little (for coating the pan)
Fragrant Side: Seasoned Aster Scaber- Aster scaber (fresh or blanched) 150g
- Fish sauce (or soup soy sauce) 2 Tbsp
- Sesame oil 1 tsp
- Toasted sesame seeds a pinch
- Aster scaber (fresh or blanched) 150g
- Fish sauce (or soup soy sauce) 2 Tbsp
- Sesame oil 1 tsp
- Toasted sesame seeds a pinch
Cooking Instructions
Step 1
First, prepare the chicken for the soy-glazed dish. Bring a pot of water to a boil and briefly blanch the chicken pieces for 1-2 minutes to remove impurities. Rinse under cold water, then drain thoroughly. This step helps to reduce any gamey flavor and ensures a cleaner taste. Pat the chicken dry with paper towels.
Step 2
Heat a pan or pot over medium heat. Add the blanched chicken and stir-fry until the surface is lightly browned. This will render some of the chicken fat and add flavor. Add the potatoes (cut into large chunks) and sauté with the chicken.
Step 3
Once the potatoes begin to soften slightly and look translucent on the surface, add the roughly chopped onion and the mini bell peppers (halved, seeds removed). Stir-fry them together. The bell peppers add a lovely color and a pleasant crispness. Add the minced garlic now and cook until fragrant.
Step 4
Now it’s time to add the delicious glaze. Pour in 1 Tbsp soy sauce, 2 Tbsp oyster sauce, 2 Tbsp cooking wine, and 2 Tbsp oligosaccharide. Stir well to combine. Reduce the heat to medium-low to prevent the sauce from burning, and stir occasionally with a spatula until the ingredients are well coated and the sauce thickens slightly.
Step 5
As the glaze is almost ready, stir in 1 tsp sesame oil and 1 tsp toasted sesame seeds for extra aroma. Turn off the heat. Transfer the chicken to a serving dish and sprinkle with black sesame seeds for a beautiful garnish. Your soy-glazed chicken is now complete!
Step 6
Let’s make the soybean paste stew with radish greens. Bring the anchovy-kelp broth to a boil. Add the radish greens (thawed or well-rinsed) and dissolve 1 Tbsp of soybean paste into the broth. Skim off any foam or impurities that rise to the surface once it starts boiling.
Step 7
While the stew is simmering, add the finely chopped Korean green chili pepper and 1/2 tsp minced garlic. If you prefer more spice, feel free to add an extra chili pepper. Let it simmer a bit longer for the flavors to meld – the earthiness of the radish greens and the savory depth of the soybean paste. Once ready, ladle into bowls.
Step 8
Grilling fish is simple and delicious. Heat a non-stick pan over medium heat and add a very small amount of cooking oil to coat the surface. Place the fish in the pan and cook until golden brown and cooked through on both sides. Be mindful of oil splattering.
Step 9
Let’s prepare the fragrant aster scaber. Blanch the aster scaber in boiling water briefly, then rinse under cold water and squeeze out excess moisture thoroughly. Cut into bite-sized pieces, about 3-4 cm long.
Step 10
In a bowl, combine the cut aster scaber with 2 Tbsp fish sauce (adjust to your taste), 1 tsp sesame oil, and a pinch of toasted sesame seeds. Gently mix and massage the ingredients with your hands until well combined. Your flavorful seasoned aster scaber is ready to be served!
