| 13 | lb | chicken thigh |
| 5 | lb | tofu |
| 2.5 | cup | cornstarch |
| 3.33 | tbsp | salt |
| 3.67 | tbsp | sugar |
| 3.67 | tbsp | ginger powder |
| 3.67 | tbsp | garlic powder |
| 3.67 | tbsp | chili flakes |
| 0.31 | cup | honey |
| 0.44 | cup | soy sauce |
| 1.67 | tbsp | chili flakes |
| 0.83 | tbsp | lemon juice |
Spice Rub:
salt (light)
sugar
ginger powder
garlic powder
chili flakes (or cayenne for a spicier result, or paprika for a non-spicy dish
Glaze:
honey
soy sauce (USE gluten free for KT)
chili flakes (or cayenne for a spicier result, or paprika for a non-spicy dish)
lemon juice
1. Preheat the oven to 425°F (150°C). Combine the dry rub ingredients in a bowl, mix well, and set aside.
Remove the tofu from the package.
Press the tofu by placing it between two towels or a few paper towels and put a heavy object on top.
Let the extra liquid press out of the tofu for ideally 30 minutes. If you're in a hurry you can safely skip this step, but even just a few minutes will really help the tofu crisp up well!
Once pressed, cut the tofu into thick slices
2. Rub spice mix to chicken and tofu. Place in well oiled sheet pan and put in oven until chicken is cooked.
3. While the chicken bakes, prepare the glaze. Combine the honey, soy sauce, ginger, and chili flakes in a small pot.
Bring to a boil over medium heat, then reduce to a simmer. Simmer, stirring regularly, for about 20 minutes or until the sauce is thick enough to coat the back of a spoon.
Remove the pot from the heat and mix in the lemon juice. Set aside and let cool. The sauce will thicken further once cooled. If not use cornstarch slurry.
4. near the end. Turn the broiler on and brush a thick layer of glaze over each chicken and tofu. Broil for 3 to 5 minutes, or until the glaze thickens and bubbles. Remove the baking sheet and apply another layer of glaze, and broil for another 3 to 5 minutes
| 12.5 | cup | rice, normie |
| 12.5 | cup | water |
*Note: The big rice cooker can't take much more than 7-8 cups of rice*
A good amount of rice to water ratio for the big rice cooker is about 7.5 cups of rice to 8.5 cups of water (check the water level against the side of the rice cooker)
For non saucy recipes, 9-10 cups of rice should be fine.
1. Measure out required cups of asian short-grain rice.
2. Wash 2-3 times. (Or until water runs a little bit clearer.)
3. Cook the rice in the rice cooker(s).
Needs a lot of rice ), make at least 9-10 cups (for 30+ people). Use the 2 rice cookers and even the mini one if needed.
| 0.31 | cup | vegetable oil |
| 1.67 | tbsp | sesame oil |
| 5 | unit | green onion |
| 12.5 | unit | onion |
| 25 | clove | garlic |
| 0.31 | cup | Gochugaru (Korean chili flakes) |
| 0.31 | cup | soy sauce |
| 0.31 | cup | hoisin sauce or oyster sauce |
| 1.67 | tbsp | sugar |
| 10 | cup | water |
| 1.67 | tbsp | dashi stock |
| 12.5 | unit | zucchini |
| 2.5 | cup | mushrooms |
| 5 | unit | fresh korean chili pepper |
| 10 | pack | korean soft tofu in cylinder tube |
| 40 | unit | egg |
| 1.25 | cup | kimchi |
Heat vegetable oil and sesame oil in a pot over medium heat. Add white parts of green onion and onion and cook until fragrant. Add garlic, gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.
Add water or dashi stock. Once it comes to a boil, add zucchini, mushrooms, and soft tofu. Using a spoon, slice the tofu into large pieces.
Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg, and garnish with green onion and chili pepper if using. Serve with a side of rice and enjoy!