I let you know why I wanted to jump on Whole30, but I didn't tell you the number one reason I chose this program: I get to eat the food I actually like.
I don't have a sweet tooth. I'm not a fan of bread-y foods. But give me some real home cooked Korean food and I'll immediately devour every last bit of it.
Sadly in the good ol' U.S. of A., healthy lifestyles usually don't include a lot of ethnic recipes. But then I thought "Hold the phone, I'm a food blogger, I'm Korean ( well half, but's good enough for me so deal with it), and I'm cooking Korean food during my Whole30! I should share it!"
So play the video below and see one of my most popular recipes converted to Whole30!
Whole30 Korean Spicy Chicken
8 chicken thighs
1 large Fuji apple
4 garlic cloves
1 inch piece ginger
4 TBSP gochugaru (Korean chili flakes)
2 TBSP sesame oil
2 tsp salt
- Cut the Fuji apple into large chunks. Peel and grate the ginger. Peel and mince the garlic cloves.
- Put the chicken thighs into a large ziplock bag and combine the apple pieces, ginger, garlic, gochugaru, sesame oil, and salt. Squeeze the air out of the bag and seal. Massage the marinade all over the chicken, without breaking the apple pieces. Leave in the fridge at least for 4 hours up to overnight.
- Get the grill to medium-high heat. Cook the chicken and apple pieces for about 5 minutes on each side, placing the apples next to the chicken in a cooler zone on the grill rack to avoid burning.
This is still a great recipe on the stovetop. Start with a really hot pan to get nice browning for a couple minutes, then turn the heat to medium until the chicken is completely cooked.