Miso Marinated Chicken Thighs
Serves 6
- 1/3 cup yellow miso
- 1/4 cup sugar
- 1/4 cup plus 2 Tablespoons toasted sesame oil
- 1/4 cup fish sauce
- 1/4 cup white vinegar
- 1 1/2 Tablespoons Korean red chile powder (gochugaru)
- 4 garlic cloves, minced
- 2 Tablespoons minced fresh ginger
- 8 large boneless, skinless chicken thighs
- 1 medium onion, sliced 1/2 inch thick
- Vegetable oil, for brushing
In a bowl, whisk together the miso, sugar, sesame oil, fish sauce, vinegar, chile powder, garlic and ginger. Put the chicken and onion in a large, shallow dish, add ⅔ of the marinade and turn to coat completely. Cover and refrigerate for up to 8 hours. Refrigerate the remaining marinade.
Light a grill or preheat a grill pan. Remove the chicken and onions from the marinade and brush with oil. Grill the chicken and onions over moderate heat, turning once, until browned and cooked through, about 10 minutes. Internal temperature of the chicken should read 165 degrees F.
Let the meat rest a few minutes before slicing and serving with the slaw and or on toasted hamburger buns
Mango-Cabbage Salad
Serves 6
Ingredients for Dressing:
- 2 Tablespoons lime juice
- 3 Tablespoons vegetable or light olive oil
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon soy sauce
- 1 garlic clove, grated on a microplane
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- salt to taste
Ingredients for Salad:
- 4 cups shredded cabbage (red or green will work, or a combination is pretty)
- 1 bell pepper, julienned
- 2 mangoes, peeled and diced
- 2 scallion, sliced
- 1/2 -1 jalapeño, diced (use more or less based on how spicy you like things)
- 2 Tablespoons mint leaves, roughly chopped
- 2 Tablespoons cilantro, roughly chopped
- 1/3 cup cashews or peanuts, roughly chopped
- 1 Tablespoon toasted sesame seeds
Instructions for Dressing:
Whisk all the ingredients together and taste. Adjust flavor with salt, soy or lime juice
Instruction for Salad:
Place all ingredients in a large bowl, gently toss and add the dressing.
Gochujang Caramel Cookies
Serves 6 (adapted from NYT)
Ingredients:
- ½ cup unsalted butter, very soft, divided
- 2 packed Tablespoons brown sugar
- 1 heaping Tablespoon gochujang
- 1 cup sugar
- 1 large egg, at room temperature
- ¾ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1½ cups flour
Instructions:
In a small bowl, stir together 1 Tablespoon butter, the brown sugar and gochujang until smooth. Set aside for later, at room temperature.
In a large bowl, by hand, whisk together the remaining 7 Tablespoons butter, the granulated sugar, egg, salt, cinnamon and vanilla until smooth, about 1 minute. Switch to a flexible spatula and stir in the baking soda. Add the flour and gently stir to combine. Place this large bowl in the refrigerator until the dough is less sticky but still soft and pliable, 15 to 20 minutes.
While the dough is chilling, preheat the oven to 350 degrees and line 2 sheet trays with parchment.
Remove the dough from the refrigerator. Gently knead with your hands, the gochujang mixture into the cookie so you have streaks of orange in the beige cookie dough. Be sure not to overmix at this stage, as you want, wide distinct strips of gochujang.
Use an ice cream scoop to plop out ¼-cup rounds spaced at least 3 inches apart on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly golden at the edges and dry and set in the center, 11 to 13 minutes, rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly and continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days.
