WCL: Korean Cooking with Chef Beverly Kim

Chef de Cuisine of Aria Restaurant, Beverly Kim, stopped by the show Monday to share news about Aria's new summer menu and give Ji a few tips for cooking Korean dishes.

If you'd like to try out her cooking first hand, be sure to visit Aria right here in Chicago: www.ariachicago.com/

If you'd like to prepare some of Chef Beverly Kim's dishes in your own kitchen, see the recipes below:

(Serves 2-4)

1 whole chicken

4 cups water
½ cup sugar
½ cup soy
8 slices of ginger
6 cloves of garlic, cut in half

Combine brine ingredients and mix until sugar is dissolved. Break down chicken into eight pieces (leg, thigh, breasts cut in half, and wings) and cover with brine and refrigerate for 2 hours.

Seasoning Flour Paste:
2/3 cup all purpose flour
1 tbsp. cornstarch
3/4 tbsp salt
3/4 tbsp ground black pepper
¾ cup cold water, or until a thin batter consistency

Combine dry ingredients for seasoning flour paste. Whisk in cold water until you have a thin batter consistency.

Spicy Sauce:
¼ cup sesame oil
1/3 cup finely chopped ginger
1/3 cup minced garlic
½ cup mirin
2/3 cup soy
½ cup gochujang
½ cup rice wine vinegar
2/3 cup honey
¼ cup toasted sesame seeds
¼ cup fresh scallions cut on a bias

Heat sesame oil in a medium sauce pan. Add ginger and garlic and cook on medium heat for about two minutes to perfume the oil. Add mirin, stirring up all the bits of garlic and ginger that sticks to the bottom of the pan. Add the rest of the ingredients, minus the fresh scallions, and bring to simmer, stirring occasionally. Let simmer for a few minutes before taking off the heat to slightly thicken the sauce.

Heat oil to 350 degrees. Drain the chicken out of the brine. Dip each piece into the batter, then into the oil. Cook for about 6 minutes then remove from oil and allow it to rest for 4 minutes. Then, fry again for 6 more minutes until it is crispy and deep golden brown. Toss the chicken in the spicy sauce, and scatter fresh scallions on top. Serve with watermelon salad.

(Serves 4 to 6)

4 cups of medium diced, seedless watermelon
2 cups of cherry or grape tomatoes, halved
2 cups of cucumber, seeded, peeled, and medium diced
1 small red onion, cut in half and sliced
2 tbsp finely chopped ginger
1 tbsp korean chili flakes (or more depending on taste)
Juice of 6 limes
Salt to taste
½ bunch of cilantro, chopped

Mix together, ideally right before serving!


Beet Marinade:
1 gal Apple Cider
1 package of Pho spice mix
1 gal Rice wine Vinegar
Zest and juice of 2 lemons
2 tbsp Sherry Vinegar
2 tbsp Chinese black Vinegar
2 minced shallots
1 tbsp chopped garlic

Toast spices in a medium sauce pot. Add apple cider, rice wine vinegar, shallots and garlic, and reduce in half. Add sherry vinegar, Chinese vinegar, zest and juice of 2 lemons, and then strain. Chill. Then, season with 2 tsp. salt. Cover beets overnight. Drain beets the next day.

Take 4 cups of the beet marinade. Add 1 tbsp chopped shallots, ¼ tsp chopped garlic, 1 tsp cracked black pepper, ¼ cup tbsp mustard, and puree in blender. Slowly drizzle in 3 ½ cups olive oil, or until fully emulsified.

Savory Sesame Granola:
3 qts of quick cooking rolled oats
1 qt sliced almonds
1 qt of mixed sesame seeds
2 tbsp ground coriander
2 tbsp ground ginger
2 cups Chopped chives
¼ cup Sesame oil
1 tbsp Kosher salt
Egg White enough to moisten
2 Limes juice
¼ cup Honey

Toss all together thoroughly. Bake on a silpat at 285 degrees until golden, checking every 5 minutes one you see golden color, turning the colored edges in, and breaking it up as you go. (Holds for a week)

1 Package Mung beans
1 ½ cups Rice
3 tbsp Korean salted shrimp
4 tbsp Flour
3 tbsp Sugar
2 Limes
1 Cup Chopped Kimchi
Dash of Salt
Fish Sauce to taste
Quail Eggs

Soak the mung beans and rice over-night. Puree beans and rice in a blender. Add in seasonings and chopped kimchi. Form into pancakes and fry until golden brown. Fry quail eggs. Top pancake with kimchi and egg.