Recipe: Korean chicken salad

An easy recipe for today: Korean style chicken salad. It’s healthy, easy and so good! I didn’t expect the chicken to be so tasty. Here are the ingredients and steps:


  • 350 gram chicken thights
  • mozzarella ball
  • rucola salad mix
  • carrot

Marinate sauce

You can use your own favorite marinate ingredients. I used these:

  • 1 onion
  • 2 garlic gloves
  • 1 spring onion
  • 3 table spoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon black pepper
  • 1 tablespoon mirin
  • 1 big teaspoon hot pepper paste (next time I would use 1 big tablespoon, it wasn’t spicy enough)
  • 3 tablespoons oil

Cut spring onion, mozzarella in blocks. Mince garlic and onion for the marinate sauce. Cut chicken in slices.

I used a rucola mix salad. Cut the carrot in slices. Use half of the carrots to stir fry with the chicken.

If you don’t like too spicy, use less hot pepper paste and more soy sauce.

Mix sauce, onion and garlic with the chicken. I used an egg to make the chicken even more tender.

Stir fry the chicken first. Add carrot and spring onion later. Stir fry for about 5-8 minutes, till all the chicken is well-done.

Put the mozzarella pieces and stir fried chicken on the salad. Mix.

It must be also delicious on a sandwich! Enjoy!

The T&C Haus foodvlog is still in the making. Coming soon!
Also, it’s Lazy Penguin’s birthday today! Hooray!! 😀

Recipe: Chicken congee ~ After dentist food

Last week I went to the dentist and I made myself some soft food so I could easily swallow without a lot of chewing. Here is the chicken congee recipe. Healthy, because it has chicken soup ingredients. Safe, because you can make it very mushy by cooking the soup for a long time.

Mom’s wisdom: congee is good for you, because you can digest it easily. It’s also good for your skin, it will become smooth and shiny, just like the congee. I don’t know if that is really true, but I like to believe it.

In the past I often ate congee at home, usually without all the vegetables and meat ingredients. Only rice… but that is a bit too plain for me. I like things salty. But don’t put it too much salt guys, too much salt is not good for your heart. Well enjoy the recipe! Talk to you guys the next time 🙂

Recipe: Dakgalbi ~ not so spicy Korean chicken dish


I really wanted to share the failed cooking video with you, but looking at it will make you feel so nauseous, so I thought it would be better to save you the terrible experience. The nauseous feeling comes from all the shaking in the video. I put a GoPro on my forehead and filmed while cooking, but every movement created shocks in the video.

Don’ts for filming a cooking video:

  1. Don’t put a GoPro on your head. Use a tripod for stable footage.
  2. Don’t put the camera (too close) above the pan, it can create fog.

Luckily I could get some nice stills from the video to still share a photo recipe with you. This time the dakgalbi was really delicious and not so spicy as I used to make it. (I was out of hot pepper paste.)


3-4 portions | 20 min preparing | 15 min cooking

500 g chicken thigh
1 onion
½ crop cabbage
1 fat carrot
2/3 spring onions
1 teaspoon minced ginger
2/3 garlic gloves
1 fat sweet potato
3 tablespoons (vegetable) oil

(I didn’t use these things in the dish, but I really recommend them:)
1 cup rice cakes
1 tablespoon hot pepper paste (you can add more for more spicy)


4 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon hot pepper flakes
2 tablespoons curry powder
½ teaspoon black pepper
½ teaspoon salt
2 tablespoons sesame oil

One _ Cutting

Cut the onion, carrot, spring onion and chicken into bite size pieces. Mince the garlic and ginger. Put the garlic and ginger in a bowl for mixing with the chicken.


Two _ Marinate meat

Mix all the sauce ingredients with the chicken, garlic and ginger.dakgalbirecipe-05

Three _ Cook

Add 3 tablespoons oil in a big wok. Sprinkle some cabbage as bottom layer. Place the chicken and other vegetables on top. Spread them nicely. Use medium high heat for cooking. Mix a bit, then let it sit with a lid.


Stir a few times after a few minutes. Add a splash (4 tablespoons?) water and let it simmer. Make sure the chicken is not pink anymore. When you can easily break a sweet potato the dish is done.

Serve over rice.


This dish tastes salty, sweet, slightly spicy and has a nice curry aroma. When I put in the curry, a block of powder fell in, but that actually made it taste quite good. So more curry powder is better! The dish is easy to make and tastes really good! Enjoy!