spicy

Chef Hooni Kim’s Spicy Chicken Stew Recipe

By Hooni Kim | September 11, 2013

Photo: hrundel
Photo: hrundel

Photo: hrundel

Chicken in Korea is very flavorful–even the white meat is juicy and bursting with flavor–and it’s so appreciated that there are a lot of restaurants that serve just chicken dishes. It’s difficult to translate those recipes in this country because the chicken here just doesn’t have the same flavor. Korean dishes are made to enhance the chicken flavor, not just season a bland, white meat protein. This dish, called Dak Dori Tang, incorporates many of the traditional Korean aromatics so even without Korean chicken-raised chicken the resulting flavors come close to what they enjoy in Korea. Note that, after the chicken and potatoes are eaten you can add rice to the leftover sauce and make fried rice.

What to Drink: Soju

Hooni Kim is the chef/owner of Danji and Hanjan in New York City.

Vegetable Ramen Recipe

By Ashley Beck | April 29, 2013

vegetables, ramen, vegetarian, meatless monday
vegetables, ramen, vegetarian, meatless monday

This soothing vegetarian ramen is a great way to eat your vegetables. (Photo: Renée s. Suen)

This ramen is packed with a rainbow of vegetables providing you with a great amount and variety of vitamins and nutrients. The perfect remedy if you’re battling a cold, a hangover, fatigue, or just want a smorgasbord of vegetables in a delectable broth. Often times we forget that fresh wholesome ingredients are what our body needs to repair itself. Okay, so the last thing you want when your hungover is vegetables, but combined with this umami-filled broth, you may just change your mind. So skip the pills, tonics, energy drinks and hair of the dog. And in 30 short minutes, see if this ramen isn’t the key ingredient to bring you back to life.

Another reason I love this recipe is because it combines so many different textures. I add some vegetables at the beginning to give the ramen a deeper flavor, and some at the end to remind you of the freshness of the veggies. The lovely resiliency of the mushrooms, the pop of the corn and the crunch of the cabbage. I also like to add the zucchini a bit after the celery, onion, carrot and garlic so that it doesn’t get mushy and retains its beautiful green color. And in this particular ramen, the broth can be made with either vegetable or chicken stock, depending on your preferences. It’s the white wine and soy sauce that will give this ramen its umami comfort.

The recipe calls for vegetables I find most delicious in this dish. However, this recipe can also be a great opportunity to get creative, so feel free to ad-lib on the veggies. Throw in whatever suits your mood, or what you already have on hand. The important thing is to add some vegetables in the beginning as part of the mirepoix, or broth starter, and some near the end so you still get those delightfully different textures.

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