BBQ

Korean BBQ Chicken Tacos with Coleslaw and Sriracha Sour Cream

July 27, 2013 by The Partial Ingredients

What draws me to taco recipes is the symphony of flavors from the meats, condiments and sauces. I have never eaten Korean tacos from a food truck but I would hope that they might be like something like this: barbeque style chicken with crunchy coleslaw and spicy sour cream.

These tacos kick everything up a notch in terms of flavor and texture. The chicken is marinated ‘Dak Bulgogi‘ style with a sweet and savory sauce, grilled until caramelized. The coleslaw is a play on American coleslaw, using Napa cabbage (as used in Kimchi) with fish sauce, green onion, sriracha, and mirin. As the chicken is marinating in the sauce, prep the coleslaw and sriracha sour cream and leave it to chill. That way you’ll have everything you’ll need to assemble the tacos after grilling the chicken. The best way to make tacos is just having everything done so that you can time your dinner perfectly and not be scrambling at the last minute! I loved these tacos and will definitely make them again soon.

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Dak Bulgogi (Korean BBQ Chicken)

July 27, 2013 by The Partial Ingredients

I’ve been looking for a versatile sauce for meats and stirfries. This recipe is all about the marinade which is sweet, savory and a little bit spicy. The sauce is deceptively simple, but yields complex flavors. It’s also versatile since I’ve made a few stirfries with it to delicious results! This recipe is great for those who love Korean BBQ but don’t eat red meat. I used a whole chicken (6 pieces) and marinated them for a few hours before grilling.

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BBQ Grilled Cheese Chicken Sandwich with Chipotle Fries

June 10, 2013 by The Partial Ingredients

The messiest foods are the best foods, especially when we’re talking about sandwiches. If the sandwich can’t be contained inside two pieces of bread it’s gotta be good! This sandwich has a lot of good things going for it: shredded chicken smothered in spicy BBQ sauce, caramelized onions, and sharp cheddar cheese. Since barbeque sauce is a staple in my kitchen, I just make my own since it’s so easy. This sandwich packs a ton of flavor! The combination of the melted sharp cheddar with the flavors of the BBQ sauce and caramelized onions was so tasty. I served the sandwich alongside some smoky chipotle fries. I will definitely be making this again!

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BBQ Chicken Sandwich with Melted Gruyere

April 7, 2013 by The Partial Ingredients

The days are getting longer and each day feels a little bit closer to summer time! And what says summer more than barbeque grilled chicken sandwiches? I chose a simple recipe for barbeque sauce made with molasses, garlic, apple cider vinegar, and chipotle peppers. Then as a side I made some baked potato fries served with malt vinegar. I chose a smoky Gruyere cheese to go with the sandwich which paired very will with the flavors of the barbeque sauce. This was a tasty dish that I will definitely make again this summer!

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Korean BBQ Pulled Pork Sandwich

September 7, 2011 by The Partial Ingredients

There is still time to celebrate summer with this spicy Korean BBQ pork. This recipe has all the elements of a good barbeque with the added seasoning of gochujang and Korean BBQ sauce. The sauces provide the perfect barbeque flavors of sweet, tangy, and savory. The pork is slow cooked for 8 hours so the meat should fall apart from the bone. Pork shoulder has turned into my favorite cut of pork simply because of the transformation it goes through after cooking it slowly. The pulled pork turned out really tender and easily shredded into a delicious BBQ sandwich. Topping with coleslaw is also a must for this recipe!

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Korean BBQ Sauce

August 18, 2011 by The Partial Ingredients

This all purpose BBQ sauce is great for sandwiches, marinades, and grilling. It has a nice balance between spicy, tangy and sweet with some added nutty flavor from the roasted sesame seeds.

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Char Siu Bao (Chinese BBQ Pork Buns)

June 10, 2011 by The Partial Ingredients

Now that I had the Char Siu ready to go, I could now make the bao! Char Siu Bao are little dumplings that are stuffed with pork, chicken, or eggs. BBQ pork is the most common filing used in the buns, and can be either steamed or baked. I actually tried both ways but I ended up preferring the steaming method. They turned out softer and had a more dumpling-like consistency.

This recipe involves quite a bit of time and work. It takes a little creativity as well if you don’t own a steamer. It was all worth it because they turned out so tasty! John and I were immediately hooked on them. I had never worked with yeast before and that turned out to be a time consuming, but fairly easy part of the process. You just have to wait a while for the yeast to rise, so I made the dough and formed the buns the night before to save time. The buns were great dipped in a little soy and hoisin sauce, and topped with fresh green onions.

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Char Siu (Chinese BBQ Pork)

June 6, 2011 by The Partial Ingredients

In order to make Char Siu Bao, or Chinese pork buns, you have to make the barbeque pork first. Making the Char Siu is pretty simple because all it requires is mixing up the sauce, marinating the meat, and roasting it in the oven. I decided to use a pork shoulder roast because tougher cuts work perfectly for slow cooking and results in tender cuts of meat. I cooked the char siu in the oven, but a slow cooker would be perfect for this recipe. The pork was great! The sauce is flavored with hoisin and five spice, and had a wonderful, complex flavor. The sauce is supposed to have a deep reddish color, so I added a drop of red food coloring to the sauce. I served the char siu with rice and the baby bok choy with lemongrass and ginger.

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Barbeque Pulled Pork Sandwich

January 18, 2011 by The Partial Ingredients

If you want a clean, tidy dinner this is probably not the recipe for you. Ending up with barbeque sauce all over was worth it though since this sandwich turned out very tasty. The sweet and tangy barbeque sauce was excellent with the pork. Slow cooking the meat allowed it to get very tender and easy to pull apart. The coleslaw was great with the sandwich, and after looking at some pictures I decided to put it right on the bun. I also baked some sweet potato fries that went very well with the flavors of the pulled pork.

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BBQ Chicken Pizza with Caramelized Onions

December 16, 2010 by The Partial Ingredients

It took some convincing for my Italian, east-coast born, boyfriend to go along with a pizza recipe that requires barbeque sauce, not tomato sauce. After he tasted it though I didn’t have to do anymore convincing. The flavors of this recipe were very good. The tangy barbeque sauce was a nice compliment to the sweet onions. I used Fontina cheese, but you can make it with blue, gouda, feta or mozzarella cheese as well.

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