Best Kale Salad | Kale Salad with Cranberries

Ingredients & Cooking Directions for Kale Salad for Thanksgiving:

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um  

Cutting board: http://amzn.to/2nByQka 

Knife: http://amzn.to/2ndm3Vn     

Measuring cup: http://amzn.to/2niHwi5 

Induction Cooker: http://amzn.to/2nyw4eF     

Cookware: http://amzn.to/2mmmyuK  

Whisk: http://amzn.to/2nCZo70

Tongs: http://amzn.to/2FatXYn

Estimated serving: 4

½ pound kale

6 ounces Brussel sprouts

½ small head radicchio

3 tablespoons pine nuts

¼ cup lemon juice

1 teaspoon lemon zest

¼ cup olive oil

1 teaspoon salt

½ teaspoon pepper

¼ cup dried cranberries

Parmesan cheese

1.       Remove rib from kale and roughly chop leaves.

2.       Remove core from Brussel sprouts and radicchio cutting them into shreds.

3.       Turn stove on medium low heat to toast pine nuts for about 3-4 minutes until lightly golden brown and fragrant.

4.       To make salad dressing, add lemon juice, lemon zest, olive oil, salt and pepper in a measuring cup whisking to combine.

5.       In a bowl, add kale, Brussel sprouts, radicchio and salad dressing tossing vegetables to coat with dressing.

6.       Add pine nuts, cranberry and shave Parmesan cheese on top of salad, tossing ingredients to combine. Serve cold.

Enjoy!

Spicy Fire Chicken with Cheese | Cheese Buldak |치즈불닭

Ingredients & Cooking Directions for Cheese Buldak

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF   

Clear bowls: http://amzn.to/2nAy4Um 

Cooking gloves: http://amzn.to/2mcNotv 

Copper pan: http://amzn.to/2Cp5oE1 

Cooking utensils: http://amzn.to/2Cn0Lug 

Cookware: http://amzn.to/2mmmyuK 

Chopsticks: http://amzn.to/2nCHH7s 

Whisk: http://amzn.to/2nCZo70 

Long chopsticks: http://amzn.to/2mSw6yK 

Cast Iron Skillet: http://amzn.to/2C2vIIn 

Oven mitts: http://amzn.to/2F6x4Rc

Estimated Servings: 4

Chicken and fire sauce

2 tablespoons sake 

2 tablespoons minced garlic

1 tablespoon minced ginger

½ teaspoon salt 

¼ teaspoon ground pepper 

2 pounds chicken breasts, cut into 1- inch pieces

2 tablespoons Korean hot pepper paste (gochujang) 

½ cup Korean red chili powder (gochugaru) 

1 teaspoon crushed chili pepper 

1 tablespoon soy sauce 

1 tablespoon sugar 

¼ cup honey 

1 teaspoon sesame oil 

2 tablespoons chicken stock 

1 tablespoon vegetable oil 

¼ cup water

1.  In a bowl, add wine, garlic, ginger, salt and pepper mixing to combine.

2.  Add the chicken, coat all the chicken pieces with the marinade, and set aside.

3.  In a separate bowl, add pepper paste, chili powder, crushed chili pepper, soy sauce, sugar, honey, sesame oil, and chicken stock, whisking to combine. Set aside.

4.  In a large non-sick skillet, add vegetable oil swirling to coat. Turn heat on high and add marinated chicken cooking for about 1-2 minutes on each side or until chicken is cooked on all sides.

5.  Pour in the fire sauce and stirring to coat the chicken with sauce.

6.  Add in water, turn heat down to medium low and simmer for 5 minutes.

Assemble

1 tablespoon vegetable oil

1 cup Korean rice cake slices 

2 cups shredded mozzarella  

1 green onion, chopped

½ teaspoon toasted sesame seeds 

1.  Turn stove on medium high heat and add in oil. When oil gets hot, add in rice cakes frying them for 2-3 minutes until lightly golden brown and crispy on both sides.

2.  Add rice cakes to fire chicken, cover with a lid and allow to cook for 10 minutes.

3.  In a heavy pan, preferably cast iron, add one third of the chicken, and then one third of the cheese. Repeat this layering process for the rest of the chicken and cheese.

4.  Preheat oven on 450 degrees Fahrenheit. Place in the oven and bake for about 7-8 minutes or until all the cheese is melted and the top is bubbly.

5.  Carefully remove from the oven and top with green onions and toasted sesame seeds.

Enjoy!