Korean Pepper Paste

Korean Dragon Chicken Salad with Korean Hot Pepper Paste and Apple Vinaigrette (Serves 4)

Korean Dragon Pulled Chicken

• 1 Rotisserie Chicken, cooled, then meat pulled into ¼ inch by 1 inch strips
• ½ Cup Water
• ½ cup Sugar
• 4 Tbl Gochujang (Korean Hot Pepper Paste)
• 1 Tbl Ssamjang (Fermented Bean and Chili Paste)
• 2 ½ Tbl Light Soy
• 2 TBl Apple Concentrate (Tree top, frozen)
• 1 Tbl Apple Vinegar
• 1 Tbl Seasoned Rice Wine Vinegar
• 1 ¼ Tbl Sherry Vinegar
• 1 Tbl Shiro Miso (white miso)

Procedures

1. Place sugar and water in a small sauce pan and bring to a simmer until sugar dissolves. Remove and let cool.
2. Once cool place all ingredients including sugar water into a mixing bowl and whisk until all ingredients and well incorporated. Especially the miso paste.
3. Refrigerate.

Korean Pepper Paste and Apple Vinaigrette

• ½ Cup Apple Concentrate
• 2 tsp Rice Vinegar
• 1 Tbl Gochujang (Korean Pepper Paste)
• 2 tsp Shiro Miso (white miso)
• ¼ tsp Garlic, fresh, grated fine
• ¼ tsp Korean Pepper Flakes
• ½ tsp Lite Soy
• ½ tsp Kosher Salt
• 2 Tbl Vegetable Oil

Procedures

Add all ingredients to a mixing bowl and whisk until full incorporated, refrigerated until needed

Assemble Salad

• 1 Rotisserie Chicken, all meat pulled
• 1 Cup Korean Dragon Sauce (can add more if you want it spicier)
• ¾ Granny Smith Apple, cut into small thin sticks
• 8 wt oz Mizuna Lettuce (or you can use baby arugula)
• ½ Cucumber, cut into small sticks
• ½ Red Bell Pepper, cut into small sticks
• 1 cup bean sprouts
• 1 Carrot, cut into thin sticks
• 1 Bunch Scallions, green part only, cut into thin strips
• 1 Asian Pear, cut into thin strips
• 1 Scallion, green part only, thin rings
• 1 tsp toasted sesame seeds

Procedures

1. Toss pulled chicken, thin apple sticks and Korean Dragon Sauce together in a mixing bowl and reserve in refrigeration while making salad.
2. Take all ingredients except sesame seeds and mix together in a mixing bowl. Add ½ cup of dressing and toss lightly, taste for your preference and add more as necessary ( I like to leave it lighter and drizzle some over salad after assembled)
3. Divide salads into four large bowls with nice height.
4. Place a couple of oz of Korean Dragon Chicken on top of the salad
5. Sprinkle top of chicken with toasted sesame seeds and scallion rings
6. Drizzle a little more dressing over salad if you desire more flavor.
7. Serve immediately