Best Tak Kogi Sopsanjok Spicy Korean Chicken Patties Recipes
KOREAN CHICKEN PATTIES
Make and share this Korean Chicken Patties recipe from Food.com.
Provided by IngridH
Categories Chicken
Time 30m
Yield 20 patties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Combine sugar, oil, and garlic in a food processor, and pulse to grind the garlic.
- Add soy sauce, chili sauce (if using), salt, and chicken. Process until the chicken is finely ground.
- Divide the chicken mixture into 20 equal parts, and form each into a small patty. Wet hands will make this less messy.
- Heat a large non-stick skillet over medium heat.
- Add half of the patties, and cook about 4 minutes, flipping the patties halfway through. They should be golden brown, but not cooked through.
- Place the patties on a sheet pan coated with cooking spray, and repeat with the remaining patties.
- Bake 5 to 10 minutes until cooked through. (Check after 5 minutes).
- Note: Since the chicken mix is so messy to work with, you can use two spoons to form the patties directly in the hot pan. Use one spoon to scoop some mix, then use the second to slide the mix off the spoon into the pan. Pat the patty into the shape you want, then move on to the next one.
Nutrition Facts : Calories 238.3, Fat 11.2, SaturatedFat 2.1, Cholesterol 94.4, Sodium 1000.4, Carbohydrate 9.5, Fiber 0.2, Sugar 7, Protein 24.2
TAK KOGI SOPSANJOK (SPICY KOREAN CHICKEN PATTIES)
This is a traditional recipe from Korea. These patties can be made into hamburgers, served in kid's lunch boxes or as a main dish for a meal full of banchan dishes.
Provided by Broke Guy
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor or high speed blender, add the ground chicken, green onion, garlic, ginger, sesame salt, sesame oil, salt, soy sauce and red pepper. Pulse to grind everything together then blend until mix well together.
- Divide the mixture into 6 balls. On an oiled cutting board or wax paper, flatten each ball into a circular patty. Using a knife, cross hatch each patty from side to side.
- Broil the patties until fully cooked, Grill the patties until fully cooked or pan fry the patties until fully cooked. The patties should be golden brown when fully cooked.
- Serve each patty on a lettuce leaf on individual plates.
Nutrition Facts : Calories 323.6, Fat 20.7, SaturatedFat 4.9, Cholesterol 146.3, Sodium 1148.5, Carbohydrate 3.5, Fiber 0.5, Sugar 0.4, Protein 31.6
KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)
A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.
Provided by sarakyong
Categories World Cuisine Recipes Asian Korean
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
- Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 54.7 g, Cholesterol 59.4 mg, Fat 14.1 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 3.9 g, Sodium 1993.9 mg, Sugar 13.5 g
KOREAN CHICKEN TERIYAKI-YANGNYOM TAK
This is a really tasty Korean chicken dish. It reminds me of the teriyaki chicken you can get in the mall, but spicier! I modified this from "A Korean Mother's Cooking Notes." prep time does not include marinating time.
Provided by graciethebaker
Categories Chicken
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken thighs in to bite size pieces, set aside.
- About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
- Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
- Marinate meat for at least 1 hour.
- Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
- Serve with steamed rice.
- Enjoy.
DAK BULGOKI (CHICKEN BULGOKI)
If you love spicy Korean food this recipe is for you! I cook the chicken and sauce down until it is thick and rich. You can get the Korean red pepper paste in most all Asian Markets. I marinate the chicken in the same saucepan I use to cook it in. Cooking time does not include marinating overnight.
Provided by Mika G.
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix chicken with all ingredients except water in a saucepan. Let marinate 1-8 hours or overnight.
- Mix in water and bring to a boil. Reduce heat to low and simmer 35-45 minutes. Stir occasionally. Serve with rice.
Nutrition Facts : Calories 353.5, Fat 10.9, SaturatedFat 1.9, Cholesterol 132, Sodium 1236, Carbohydrate 6.9, Fiber 0.9, Sugar 3.7, Protein 54.4
SPICY KOREAN CHICKEN
This was one of my favorite dishes growing up...mom would make it at least once a week. Sometimes she would add potato cubes and fresh ginger, but this is the way we preferred it. I'm not sure what the proper name for it is, sorry! If boneless chicken is used, you can skip the first step, that is only done to discard extra fat from the skin.
Provided by J e l i s a
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil wings in pot until blood no longer visible.
- Drain.
- Mix ingredients together and bring to boil.
- Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
- Cook until carrots reach desired tenderness.
- Serve with sticky white rice.
Nutrition Facts : Calories 377.2, Fat 23.6, SaturatedFat 6.6, Cholesterol 113.2, Sodium 1385.5, Carbohydrate 10.2, Fiber 2, Sugar 5, Protein 30.2
BAKED CHICKEN PATTIES
I'm really proud of this one. My hubby loves them with cheese and my Smoky & Spicy BBQ sauce in sandwiches. I just can't believe I came up with this recipe. The day I came up with it I didn't have egg, so I would say the egg is optional. The way you can have your crumbs stick a little better to the patties is by using a little bit of mustard. The end product won't look golden brown (especially without any oil and with the panko) but they will taste delicious and they will be healthy.
Provided by Gabby B
Categories Chicken Breast
Time 32m
Yield 6 4 oz patties, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine onion powder, salt, sage, chili pepper flakes, paprika, and cumin and mix well.
- Add garlic to the ground chicken mixed until combined.
- Add your mixed spices to chicken and mix them in thoroughly.
- Add 1/2 cup panko breadcrumbs reserve the other half.
- Add egg and mix thoroughly.
- On a flat surface spread the remaining breadcrumbs, make patties with the chicken and cover with the remaining breadcrumbs.
- Place on a rack with a baking sheet under for the loose crumbs to fall. Discard fallen crumbs.
- Bake at 375 degrees for 15 minutes, flip patties, and bake for an additional 7 minutes.
Nutrition Facts : Calories 249.9, Fat 11, SaturatedFat 3.1, Cholesterol 128.5, Sodium 603.6, Carbohydrate 14, Fiber 1.1, Sugar 1.2, Protein 23.4
THAI CHICKEN PATTIES
Make and share this Thai Chicken Patties recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 1h20m
Yield 24 patties
Number Of Ingredients 8
Steps:
- Combine the mince, sauce, cilantro, garlic and rind in a small bowl and mix well.
- Wet your hands and shape the mixture into 24 patties.
- Place onto a tray and refrigerate patties for 30 minutes, or longer.
- Heat a small amount of oil in a non-stick pan and cook the patties in batches, until browned on both sides and cooked through.
- To make the sauce, combine sour cream, chili sauce and cilantro in a small bowl.
- Serve the patties alongside the sauce.
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