Gochujang Chicken Adobo and Chef Hooni Kim

Korean-Filipino Gochujang Chicken Adobo

“The food that you cook has to come from within.”
Chef Hooni Kim to the students of Le Cordon Bleu in Pasadena, May 5, 2015.

Invited by the Korean Cultural Center Los Angeles to demonstrate Korean cooking to the students at Le Cordon Bleu cooking school, he flew across the country to share his passion. With such a broad subject to cover in one class, Chef Hooni Kim decided to focus on a few special ingredients, ones that really give Korean cuisine its unique flavors.

One of these special ingredients is gochujang – the red chili paste with sweet heat and a fermented umami richness. It is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers.

“I like to share Korean flavors and Korean culture through my restaurants. Not only do I feel like I need to cook delicious food, I need to teach a bit about Korea through the flavors.”

The menu at his Michelin-starred New York City restaurant Danji was inspired by his Korean-American heritage and his New York stomping grounds. The second restaurant, Hanjan, features pure Korean cuisine inspired by all his trips to Korea, the place of his birth.

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Fabulous Filipino Chicken Adobo

Fabulous Filipino Chicken Adobo

Fabulous Filipino Chicken Adobo

I make chicken adobo, a lot. It is one of my go-to dishes when serving a crowd. And it is an easy one-skillet dish for weeknight dinner. While my method is somewhat traditional, my garnish is not. We love the flavor of the chicken and sauce with white fluffy rice, but I think it needs a little bit of fresh green flavor and a little crunch. So I garnish with sliced scallions, cilantro, radish sticks, and toasted sesame seeds.

Filipino Chicken Adobo Recipe

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