SIZZLING KOREAN CHICKEN BARBECUE

Take Korean chicken barbecue a notch higher by turning it into a sizzling dish. Serve with steamed rice, kimchi, and your favorite drink to round out your meal.

Serves 3 to 4 Prep Time 10 minutes
Cooking Time 10 minutes

     

INGREDIENT
FOR THE MARINADE
1/4 cup sake or rice wine
1/8 cup soy sauce
2 tablespoons Korean chili paste (gochujang)
2 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon sesame oil
1/2 kilo boneless chicken thighs or breasts, sliced into 1-inch-thick strips
2 tablespoons vegetable oil, divided
toasted sesame seeds or chopped green onions, for garnish (optional)
steamed rice and kimchi, to serve (optional)

HOW TO COOK SIZZLING KOREAN CHICKEN BARBECUE
1. Make the marinade: Mix all ingredients in a saucepan. Simmer over low heat until sugar dissolves. Set aside to cool completely.
2. Marinate the chicken in the cooled marinade, covered and refrigerated, for at least 30 minutes or overnight.
3. Heat 11/2 tablespoons oil in a cast iron or heavy-bottomed frying pan. Pan-fry chicken in batches until thoroughly cooked.
4. When ready to serve, heat remaining oil in a sizzling plate. When plate is smoking, add  chicken pieces and turn the heat off. Sprinkle chicken with toasted sesame seeds or chopped green onions, if using. Serve with steamed rice and kimchi, if desired.

SIZZLING SALISBURY STEAK

The key to making the best version of this classic favorite? Beef patties made from scratch!

Serves 4 to 6 Prep Time 15 minutes
Cooking Time 15 minutes

     

INGREDIENT
FOR THE MEAT MIXTURE
500 grams lean ground beef
1/2 cup breadcrumbs
1 tablespoon ketchup
2 teaspoons mustard
1 teaspoon Worcestershire sauce
1 beef bouillon cube, crumbled
salt and pepper, to season
1 tablespoon olive oil
1 tablespoon butter
FOR THE GRAVY
1 white onion, thinly sliced
2 cups beef stock, plus more as needed
1 tablespoon ketchup
1 teaspoon liquid seasoning
1 teaspoon Worcestershire sauce
1 teaspoon cornstarch
salt and pepper, to taste
2 tablespoons toasted garlic chips
fried potato wedges and buttered mixed vegetables, to serve (optional)

HOW TO COOK SIZZLING SALISBURY STEAK
1. Make the meat mixture: Combine ground beef, breadcrumbs, ketchup, mustard, Worcestershire sauce, bouillon, salt, and pepper. Mix until well combined. Form into 4 to 6 patties.
2. Heat oil and melt the butter in a frying pan. Increase heat to medium-high. Fry the patties in batches until the beef changes color and is no longer pink in the center. Transfer beef to a platter and pour off excess grease from the frying pan.
3. Make the gravy: Using the same frying pan, sauté onions over medium heat. Stir and cook until golden brown and soft. Add beef stock, ketchup, liquid seasoning, and Worcestershire sauce. Dissolve cornstarch in a little beef stock and add to the sauce. Stir and cook to reduce. Adjust seasoning with salt and pepper. Add more stock if the sauce is too thick.
4. Add the cooked beef patties to the gravy. Spoon gravy on top of the patties and simmer for a minute.
5. When ready to serve, heat a sizzling pan. Add 2 beef patties per sizzling plate and pour some gravy over. Sprinkle with toasted garlic chips and serve immediately. Serve with fried potato wedges and buttered mixed vegetables, if desired.

SIZZLING CRISPY TOKWA’T BABOY

Crunchy slices of lechon kawali mixed with crispy tofu—this is a delicious take on your usual tokwa’t baboy!

Serves 2 Prep Time 5 to 10 minutes
Cooking Time 15 minutes

     

INGREDIENT
FOR THE SAUCE

• 1 tablespoon chopped white onions
• 1 clove garlic, minced
• 1 green finger chili (siling haba), sliced thinly
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 2 tablespoons sugar

• 1 cup firm tofu (tokwa), diced into 1/2-inch cubes, fried, and drained on paper towels
• 1 cup chopped lechon kawali (around 1/2-inch to 1-inch pieces)
• bird’s eye chilies for garnish (optional)

HOW TO COOK SIZZLING CRISPY TOKWA’T BABOY
1. Make the sauce: Mix all ingredients in a bowl; set aside.
2. Combine fried tofu and lechon kawali in a bowl.
3 .When ready to serve, drizzle the sauce over the tofu-lechon kawali mixture and toss. Heat a sizzling pan. Add the tofu-lechon kawali mixture. Serve immediately while sizzling. Garnish with bird’s eye chilies, if desired.

 

SIZZLING MUSHROOM SISIG

Looking for a meatless yet satisfying dish? Turn to this vegetarian version of sisig. A mix of fresh mushrooms gives it a delicious meaty texture and earthy flavor. 

Serves 4 Prep Time 15 minutes
Cooking Time 10 minutes

     

INGREDIENT

• 600 grams assorted fresh mushrooms (we used shiitake, portobello, oyster, and white button mushrooms), chopped into 1/4-inch cubes

• 50 grams dried shiitake mushrooms, rehydrated in hot water and chopped into 1/4-inch cubes

• 1 large white onion, finely chopped
• 3 green finger chilies, chopped
• 3 tablespoons soy sauce
• 2 tablespoons liquid seasoning
• juice from 5 pieces calamansi
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 3 bay leaves
• 1/4 cup butter or margarine
• bird’s eye chilies, for garnish (optional)

 HOW TO COOK SIZZLING MUSHROOM SISIG
1. Mix fresh and rehydrated mushrooms together in a bowl. Add onions, finger chilies, soy sauce, liquid seasoning, calamansi juice, salt, pepper, and bay leaves.

2. Melt butter in a pan, then add the mushroom mixture. Stir-fry for about 3 to 5 minutes. Mix well to prevent the small bits from burning.

3. When ready to serve, add the mushroom mixture to a heated sizzling plate. Serve immediately while sizzling. Garnish with bird’s eye chilies, if desired.

TIP
FOR A RICHER DISH, CRACK AN EGG RIGHT ON TOP BEFORE SERVING, WHILE THE MUSHROOM MIXTURE IS SIZZLING.