Korean grilled chicken satay and eel with bbq soy sauce

These are served as a side dish in Korea, they are eaten with steamed rice.

But also can go with Korean alcohol.

When Koreans drink alcohol

such as 'So Ju' a strong Korean traditional alcohol made of rice or tapioca,

they always prepare some nice side dishes or snack.

These are called 'An Ju'

I don't drink a lot of alcohol, 

but I love these kinds of side dishes with steamed rice.

If you have eaten Korean style food,

you seen many side dishes on the table

with a bowl of steamed rice and a soup for each person.

 That's the Korean traditional meal.

Can you imagine how busy Korean women are ?

But they know how to cook easily, quickly and smart!

I made these two dishes with a Korean style BBQ sauce.

I make this sauce one cup at a time

then I can use it in many side dish.

It can go with fish, pork, chicken, vegetables....etc.

Ingredients (Makes 1/2 cup)

1/2 cup soy sauce

1/2 cup water,

1/3 cup rice wine,

3 Tbsp mirin

2 cloves garlic, sliced

2cm piece ginger, sliced

3 Tbsp syrup

Pour all the ingredients in a heavy pot on medium heat.

When it starts to boil, reduce  to low heat,

and simmer until the sauce reduces to half and thickens.

Ingredients for grilled chicken satay.

400g chicken fillet

1 bunch of leeks

1/2 zucchini

3 Tbsp BBQ sauce

1/2 Tbsp olive oil

Marinate the chicken fillet with 1 Tbsp of the bbq sauce for about 10 minuts,

skewer the chicken and the vegetables.

Heat the pan and grease with oil.

Grill the skewers on each side for about 30 seconds.

Brush the bbq sauce onto the skewers, and grill again until cooked.

Ingredients for fish.

400g eel fillets or other fish( such as salmon, mackerel....)

1 Tbsp ginger juice

1 Tbsp mirin

2 Tbsp bbq sauce

1/2 Tbsp olive oil

Rinse the fish in salted water,

clean with paper towel.

Marinate the fish with the ginger juice and the mirin.

Heat the pan, grease with olive oil,

grill each side about 30 seconds.

Brushing with the bbq sauce occasionally

until the fish turns golden brown and is cooked well. 

When Koreans eat grilled eels,

they serve it with some sliced ginger and spring onions,

because the eel can taste too oily.