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Spicy food makes you sweat like crazy and when your brow cools off, you feel better — and cooler. To that end, this flavor-packed Korean chicken stir-fry is sprinkled with coarse red pepper flakes and served over a colorful, hot, and crunchy bed of chopped red and green cabbage mixed with sesame oil and rice vinegar.

Use some of the chicken in a punched-up version of a classic Japanese sunomono, a refreshing combination of wakame (seaweed) and shredded carrots. This type of seaweed, often found in miso soup, comes dried and pre-cut and is available at Asian and well-stocked markets. When reconstituted in water, the pieces swell to more than five times their size. Serve your salad in a glass bowl or on a glass platter — as the Japanese do — to help you think, and keep, cool.

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(For spicy chicken, Japanese salad)

2 pounds boneless chicken thighs

¼ head medium green cabbage

¼ head red cabbage

2 carrots

3 scallions

3 cloves garlic

⅓ bunch garlic chives

1 lemon

Salt and pepper

½ teaspoon sea salt

3 tablespoons dark sesame oil

½ cup unseasoned rice vinegar

3 teaspoons Korean red pepper flakes or
sriracha or chili paste to taste

7 tablespoons soy sauce

2 tablespoons brown sugar

½ cup dried Korean or Japanese
seaweed (wakame in Japanese)

2 tablespoons sugar

1 tablespoon sesame seeds


Debra Samuels can be reached at dgsamuels@gmail.com.