toasted sesame oil

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(Five Minutes Preparation, Five Hundred Minutes Satisfaction) 🙂
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Some leftover chicken stock with a bottle of clam juice (50/50 ratio), seasoned to taste with oyster sauce, toasted sesame oil, chili oil, ginger/garlic paste, sliced scallions and chilies, then added a pack of frozen seafood and a couple packs of Mee noodles, some Shaoxing wine, and pronto! – a great lunch in a few short minutes, enjoyed greatly by both Bella and myself.
Just good food, without the drama 🙂 Life is Good !
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Bon Appetit ! Stay healthy ! 🙂
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Why “Chez Bella” ??? Because……….click here.
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Dak Bulgogi (Korean Grilled Chicken)

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A few day’s ago a friend an I went to our favorite korean BBQ restaurant Kabose in Ft Lauderdale. Maria and I used to frequent this place quite often, especially when we had guests from overseas for whom the grilling at the table was usually a new and well-loved experience. This time around, the food and service was still as good as ever, but boy oh boy, the prices have skyrocket 😦
So what’s a poor retiree to do when Korean BBQ calls? – you guess’t it, do it at home. I must say my home version may not be as genuine as the restaurant’s, but it was at least as delicious and definitely a lot prettier to look at, not to mention at a fraction of the cost. Of course, this is usually the case with the food one cooks at home versus the same dishes at a restaurant, but in this case, the difference was tremendous and therefore well worth the extra little effort 🙂
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Bon Appétit ! Life is Good !
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Click here to read all about Capon
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: brine 2/2 capon breasts of about 20 oz ea overnight (for the brine, mix 1/4 cup each of salt and sugar in 6 cups of water, stir until the salt is dissolved, add the chicken breasts and refrigerate overnight

: next day, drain the breasts and pat dry, slice the breasts, slanted, as shown

: mix 1/2 cup kochujang (or use Chinese chili sauce) with 1 tsp grated garlic, 1/4 tsp grated ginger, 1 tblsp grated onion,1 tsp grated pear (or apple} 1 tsp toasted sesame oil, 1/2 tsp sesame seeds, 2 tblsp sliced scallions and kosher salt to taste

: mix well

: brush the capon slices generously on both sides

: grill the capon on both sides until done ut still juicy

: when cooked, place in a serving dish, sprinkle withmore sesame seeds and sliced scallions, serve with crisp lettuce leaves (or other greens of your choice),fresh basil and cilantro, julienned carrots, cucumber sticks and Ssamjang dipping sauce, assemble all ingredients as shown……

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE