RECEIVING INSTRUCTIONS

Components ship fresh at ambient temperature.
Korean Fried Chicken Kit: Upon receipt, store at room temperature for up to 24 months.
Bulgogi Meatloaf Starter: Store unopened at room temperature for up to 48 months. Once opened, store in refrigerator and enjoy within 6 weeks.
Kimchi Fried Rice Starter Sauce: Store unopened at room temperature for up to 14 months. Once opened, store in refrigerator and enjoy within 4 weeks.
Scallion Pancake & Waffle Mix: Store at room temperature for up to 24 months.
Korean Pickling Marinade: Store unopened at room temperature for up to 18 months. Once opened, store in refrigerator and enjoy within 4 months.

PREPARATION INSTRUCTIONS

Ingredients

Directions

Bring water and brine mix to a boil over medium-high heat. Reduce heat and simmer for 2 minutes. Remove from heat and let cool completely, 1–2 hours.
In bowl, combine chicken and brine. Cover and refrigerate for at least 6 hours or up to overnight.
Remove chicken from brine, shaking off any excess liquid. Pat dry with paper towels. Allow chicken to come to room temperature, approx. 20 minutes.
Fill large pot halfway with neutral oil and warm over medium-high heat until temperature reaches 350°F–375°F (180°C–190°C).
In large bowl, stir together flour and soda water just until combined. Batter should be lumpy. Do not overmix. For extra-crispy chicken, add two ice cubes to keep batter cold. Toss chicken with remaining 2 Tbs. flour.
Working in batches of 4 or 5, submerge chicken pieces in batter, then add to hot oil. Fry until chicken is golden brown and internal temperature reaches 165°F (74°C), 6–8 minutes for wings or 10–15 minutes for drumsticks. Transfer chicken to wire rack to drain.
In large bowl, toss together seasoning and chicken. Serve immediately.
Makes 2–4 servings.
Roy's Tip: The seasoning is also great with calamari, tempura vegetables, grilled corn, French fries and chips. We also like to mix it into mayonnaise or sour cream for a delicious dip.

Preheat oven to 350°F (180°C). Lightly grease and line 8" x 4" (20cm x 10cm) or 9" x 5" (23cm x 13cm) loaf pan with parchment paper, leaving approx. 4" (10cm) overhang.
In large bowl, mix together 2 lb. (1kg) ground beef or pork, 2 large eggs, 3/4 cup (90g) panko and 1 cup (250ml) starter until just combined. Do not overmix.
Transfer to prepared pan, press mixture down and level top using your hands or spatula.
Bake for 40 minutes. Spread 1/3 cup (80ml) starter evenly over top of meatloaf. Bake until internal temperature of meatloaf reaches 165°F (74°C), approx. 15 minutes more.
Remove from oven and let rest for 20 minutes.
When ready to serve, lift parchment to remove meatloaf from pan. Slice and spoon remaining starter, warmed, over top. Serve with Roy Choi's Kimchi Fried Rice or Scallion Pancakes.
Makes 8–10 servings.

In skillet over medium-high heat, warm 2 Tbs. neutral oil until shimmering.
Add 4 1/2 cups (700g) cooked day-old rice or parboiled rice and gently flatten.
Cook undisturbed for 2 minutes. Stir in 2 scallions, sliced on bias and sauté until fragrant, approx. 1 minute.
Add jar of starter, 2 Tbs. unsalted butter and pinch of kosher salt and freshly ground pepper. Toss to combine. For a crispy bottom, cook 1 minute more.
Serve immediately with over-easy eggs, chopped kimchi, a sprinkle of sliced scallions and a drizzle of sesame oil or Roy Choi's Korean Chile Seasoning Oil, if desired.
Roy's Tip: If using freshly cooked rice, spread in even layer on lightly oiled.
baking sheet. Refrigerate for 30–60 minutes or freeze for 15–20 minutes.
Makes approx. 4 servings.

Ingredients

Directions

In large bowl, whisk together mix and water. Stir until batter is just smooth. Do not overmix. A few lumps are okay.
In 12" (30cm) diam. nonstick pan, heat 3 Tbs. of oil over medium high heat until it shimmers across surface of pan.
Pour half of batter in pan. Cook until bubbles form on top and batter is set around edges, 2–3 minutes. Add remaining 2 Tbs. oil along edges of pancake. Reduce heat as needed if pan becomes too hot. Using spatula, flip pancake and cook until golden brown on other side, approx. 2 minutes more, adding more oil as needed. Flatten pancake using spatula to make it crispy.
Transfer pancake to cutting board. Repeat process with remaining batter and oil. Slice pancakes into small squares or wedges and serve.
Makes two 10"–12" (25cm–30cm) diam. pancakes. Makes 8–10 servings.
Roy's Tip: Add fresh shredded carrots, cabbage or thinly sliced scallions to pancake batter and cook as directed. Serve with Roy Choi's Fried Chicken Seasoning, Korean Chile Seasoning or Kimchi Pickles.

Ingredients

Directions

In large bowl, whisk together mix, water, oil and butter. Stir until batter is just smooth. Do not overmix. A few lumps are okay.
Preheat waffle maker. Lightly grease with nonstick cooking spray, wiping off any excess.
Pour enough batter in centre of waffle maker so it is almost full (approx. 3/4 cup). Cook according to manufacturer's instructions. Repeat with remaining batter.
Makes approx. four 4 1/2" (11.5cm) sq. waffles. Makes 4 servings.
Roy's Tip: Add fresh shredded carrots, cabbage or thinly sliced scallions to waffle batter and cook as directed. Serve with Roy Choi's Fried Chicken Seasoning, Korean Chile Seasoning or Kimchi Pickles.

Toss 2 cups sliced cucumbers, carrots, mushrooms, scallions or cabbage with 1/2 tsp. kosher salt. Let stand in strainer until softened. Squeeze out liquid.
Transfer to bowl, add 1/2 cup (125ml) pickling marinade, cover and refrigerate for at least 3 hours. Finish with toasted sesame oil.
Serve with Roy Choi's Scallion Pancakes or Korean Fried Chicken.
Makes 2–4 servings.

Roy Choi x Williams Sonoma Dinner Set