Julia Barretto and JP Anglo Show Us How To Recreate Our K-drama Food Favorites at Home
Did you know it only takes 5 minutes to make rich tender bulgogi, and sinigang mix to make crispy, flavorful Korean fried chicken?
Have you been addicted to Korean dishes like kimchi, bibimbap, bulgogi, and glazed fried chicken lately?
There’s something special about the way Koreans make their fried chicken. The magic is in the super crispy batter, the salty-sour-sweet blend of flavors, and the sticky glaze that makes the whole dish stand out.
If you want to enjoy your very own Korean fried chicken the way Captain Ri from Crash Landing on You and King Lee Gon from The King: Eternal Monarch do, let Kitchen Nomad show you the way.
Kitchen Nomad’s second episode focuses on two of our favorite Korean dishes, which we’ve seen in countless K-dramas. In this episode, Chef JP Anglo shows kitchen newbie Julia Barretto how she can perfect her own Korean fried chicken and beef bulgogi, from the comforts of her own home. The instructions are also super easy to follow, so you can cook along!
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I only learned how to cook this year during quarantine, and I am so excited and grateful for the opportunity to learn more from pro chef @chefjayps 👩🏻🍳 Watch me learn how to cook recipes from 4 different countries. Link in bio to watch our first episode 🍜 #KitchenNomad @knorrph
There are three secrets to perfecting Chef JP’s Korean fried chicken. One: To achieve juicy and flavorful chicken, brine it in a rock salt and water solution for 3-6 hours before cooking. Don’t forget to rinse, pat dry, and leave it to dry completely on the counter before proceeding with the recipe.
Two: Use corn and kamote starch. When making your breading batter, use more starch than flour to get that desired crunch.
Three: Use Knorr Sinigang Original Mix to add a new level of depth and dimension to your chicken’s flavor. Using a blend of sour, sweet, and salty spices will result in a very good Korean fried chicken base, that’s delicious with or without glaze. Making beef bulgogi, on the other hand, is not as laborious. In fact, you only need 5 minutes to make it! Chef JP shows Julia how it’s done. To start, just throw all the ingredients in the bowl, adjusted to your liking. But the key to achieving the umami that makes this Korean beef bulgogi pop is this: Knorr Liquid Seasoning and Knorr Beef Cubes.
Put oil on the pan, add your onions, throw in the beef, and add your sauce. Take note: cooking the beef should just take about 1-2 minutes to keep it nice and tender. Overcooking will lead to rubbery beef. Finish the dish with togue and your beef bulgogi will look as picture perfect as Chef JP’s and Julia’s.
Making beef bulgogi, on the other hand, is not as laborious. In fact, you only need 5 minutes to make it! Chef JP shows Julia how it’s done.
To start, just throw all the ingredients in the bowl, adjusted to your liking. Start with the bulgogi sauce — just sesame oil, brown sugar and the secret ingredient, Knorr Liquid Seasoning, which with its nuanced taste is such a great replacement for soy sauce. Put oil on the pan, add your onions, throw in the beef, and add your sauce. Take note: cooking the beef should just take about one to two minutes to keep it nice and tender. Overcooking will lead to rubbery beef.
Chef JP shares one more secret technique to elevate the beef bulgogi: immediately after turning off the heat, add a little butter to thicken the sauce and a pinch of Knorr Beef Cube just to give the bulgogi that umami familiarity.
Finish the dish with togue and your beef bulgogi will look as picture perfect as Chef JP’s and Julia’s.
Watch the full second episode of Kitchen Nomad with Chef JP Anglo and Julia Barretto below. Stay tuned to Metro.style on social media and on Youtube for the next episodes, where we will explore more Asian cuisines.
KOREAN FRIED CHICKEN
Prep time: 30 mins (+3-6 hrs for brining)
Cook time: 30 mins No. of servings: 4 servings
1 kilo assorted chicken pieces (thigh, wings, drumstick)
2 liters water
1/4 cup rock salt 1 cup all-purpose flour
1/2 cup kamote starch
1/2 cup corn starch
Ice cold water oil, for deep frying
2 tbsp sesame seeds
2 tbsp fish sauce 2 tbsp Knorr Liquid Seasoning
1 tsp grated ginger
1/2 cup honey
1-10g pack Knorr Sinigang Original Mix
1. To brine chicken: Submerge chicken in water with salt for 3-6 hours. Keep in chiller while brining.
2. Remove the chicken in brining liquid and let it sit (and drip)
3. Sprinkle all-purpose flour on the chicken pieces.
4. Prepare batter: In a bowl, mix the kamote starch and corn starch. Mix a little bit of ice cold water enough to make a paste-like consistency.
5. Fry chicken: Heat your oil and fry your chicken for about 3-4 minutes per side, until nicely browned. Fish out and set aside. Let it cool. Toss the fried chicken in the prepared glaze. Sprinkle sesame seeds.
6. To make the glaze: Mix together the fish sauce, Knorr Liquid Seasoning, grated ginger, honey, Knorr Sinigang Original Mix. Bring to a boil, let it cool and set it aside.
SIZZLING BEEF BULGOGI
Prep time: 20 mins (+1 hr margination)
Cook time: 20 mins.
No. of servings: 4 servings
1/4 cup hot water
1 tbsp minced garlic
1/4 cup sliced green onions (leeks)
1 tbsp Knorr Liquid Seasoning
1/2 cup orange soda
1 knob ginger, smashed
500 grams beef sirloin, sukiyaki cut
1/4 cup butter
2 cups togue
2 tbsp sesame oil
1 tbsp sesame seeds, toasted
Knorr Beef Cubes
Prepping the Beef:
1. Combine hot water, Knorr Beef Cubes, Knorr Liquid Seasoning, garlic, leeks, orange soda and ginger to make your marinade
2. Marinade the beef for at least an hour.
3. On a hot pan/wok, stir-fry the beef with some of the marinade
4. On a sizzling plate, add butter, togue and the beef. Drizzle with sesame oil and sprinkle with sesame seeds. Serve while sizzling.