Add a K-Twist to Your Christmas with This Korean-Style Adobo

Name: Add a K-Twist to Your Christmas with This Korean-Style Adobo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 2 tbsp canola oil; 6 pcs garlic cloves, crushed; 1 pc onion, sliced; 750 grams chicken cut ups; 250 gram pork liempo cut into 1-inch pieces; 3 tbsp vinegar; 1/4 cup soy sauce; 2 pcs bay leaves, dried; 1 tsp whole black peppercorn, slightly crushed; 1 cup water; 3 tbsp gochujang; 1 tsp gochugaru; 1 pc Knorr Chicken Cube; 1 tsp brown sugar; 2 bundles bok choy, sliced thinly (optional); 2 tbsp leeks, sliced; 2 tsp toasted sesame seeds

Take the Korean fever to the next level this Christmas season with this fresh take on adobo with K-flavors. This recipe takes the classic adobo that we all love but adds a delicious twist to it just in time for the holidays. This dish is perfect for families and friends looking to add a fresh take to the usual handaan. This dish uses both chicken and pork as the main protein so it’s perfect for those looking for variety. The secret ingredient that ties it all together is popular Korean ingredients Gochujang and Gochugaru. These, combined with classic adobo ingredients plus Knorr Chicken Cube makes for an extra special adobo that everyone will be raving about.

Tips

Searing meat is an easy way to add flavor to your food. To sear, get your pan nice and hot. Place down your meat and allow it to sear for a few seconds to a minute. When ready to flip, the meat will release easily from the pan.

30 min.
4 People
Easy

Ingredients

2 tbsp canola oil
6 pcs garlic cloves, crushed
1 pc onion, sliced
750 grams chicken cut ups
250 gram pork liempo cut into 1-inch pieces
3 tbsp vinegar
1/4 cup soy sauce
2 pcs bay leaves, dried
1 tsp whole black peppercorn, slightly crushed
1 cup water
3 tbsp gochujang
1 tsp gochugaru
1 pc Knorr Chicken Cube
1 tsp brown sugar
2 bundles bok choy, sliced thinly (optional)
2 tbsp leeks, sliced
2 tsp toasted sesame seeds

Cooking Method

Start by choosing a large heavy-bottomed pot that will fit all the meat needed for this adobo recipe.
Heat the pot over medium-high heat and add oil. Then, add garlic and onions and sauté until fragrant.
Add the chicken and pork pieces in batches and sear the meat. This helps improve the flavor and adds color to the meat.
Once all the meat has been seared, place them all back into the pot and add vinegar, soy sauce, bay leaves, pepper, water, gochujang, gochugaru, and Knorr Chicken Cube. Bring the mixture to a boil, uncovered, to prevent the strong vinegar taste.
Once boiling, lower heat to a simmer and let it simmer for a few minutes.
For an adobo that’s richer in flavor, pan-fry the chicken and pork pieces in a separate pan for 2-3 minutes.
After frying, put the meat back into the pot and add sugar. Simmer for 6 min or until the sauce has reached a syrup-like consistency.
For added fiber, add thinly sliced bok choy and cook for 2 more minutes.
Transfer to a serving dish and top with sliced leeks and toasted sesame seeds.

Serve this delicious fusion of Korean and Filipino flavors with rice and you’ll have yourself a delicious Christmas dish that’s bound to be a favorite especially among your K-loving friends and family.