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Success on cooking a new dish!
Jun. 30th, 2025 12:55 pmI made 2 Korean dishes both from Maangchi recipes for dinner last night. One is fairly familiar & easy, garlic green beans, but the other was new and a bit more complicated. Spicy Braised chicken .
I made some adjustments, as usual. I used boneless skinless chicken thighs instead of breasts & I used applesauce instead of sliced apple. I also used American style red pepper flakes instead of Korean since that is what I had at home. For the garlic green beans I used frozen instead of fresh and I thawed/cooked them very briefly in the microwave before adding them to the cooked garlic and oil in the hot pan. You finish it with sesame oil, off the heat which was the main difference from how I normally make garlic green beans.
I served them together over rice in a bowl and they were good. Next time I make this I will make enough for leftovers & used sliced apple. If you want to try out Korean home cooking Maangchi has been making YouTube videos for years. She is a Korean immigration who lives in NYC(I think) so she has knowledge of traditional Korean cooking & how to adapt it to available ingredients in the US.
I made some adjustments, as usual. I used boneless skinless chicken thighs instead of breasts & I used applesauce instead of sliced apple. I also used American style red pepper flakes instead of Korean since that is what I had at home. For the garlic green beans I used frozen instead of fresh and I thawed/cooked them very briefly in the microwave before adding them to the cooked garlic and oil in the hot pan. You finish it with sesame oil, off the heat which was the main difference from how I normally make garlic green beans.
I served them together over rice in a bowl and they were good. Next time I make this I will make enough for leftovers & used sliced apple. If you want to try out Korean home cooking Maangchi has been making YouTube videos for years. She is a Korean immigration who lives in NYC(I think) so she has knowledge of traditional Korean cooking & how to adapt it to available ingredients in the US.
