Do You Fondue? We Do Too.

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Do you have a fondue place near you? We’ve got several that have popped up lately. Before when people said fondue, I always pictured those pots of ooey gooey cheese where you dipped apples or bread cubes in.

I found out after visiting one of the restaurants, that it’s more than just that. The pot o’cheese is just the appetizer and the main course is a bunch of thinly sliced meats (and veggies) that you cook at your table in a pot of boiling broth. If you’re lucky, there’s chocolate fondue for dessert.

I’m all for the interactive type dinners and fondue reminded me of Korean barbecue except it’s cooked at your table on miniature grills instead of in a pot. The meat is sliced paper thin almost like deli meat slices so that it cooks quickly. The cool thing about this barbecue is that it isn’t coated with sugared-up BBQ sauce like American barbecue.

Korean barbecue is much healthier for you but still tastes great. It’s made with sambal oelek which is a red sauce made with crushed red peppers. Kinda like thai chili paste. You can find it in the International section of the grocery store. Typically this recipe is made with pork tenderloin but I was fresh out so I subbed in chicken instead.

You can go the thin slice route if you want with this recipe. To slice the meat really thinly, freeze the chicken breasts for about 30 minutes prior to marinating. This will firm them up so you can cut them thinner and more cleanly than if they are raw and squishy. I chose to not slice my meat for 3 reasons.

  1. The Kid doesn’t like really spicy food and marinating whole breasts keeps the heat down since there’s less surface area for the spice to cling to. 
  2. Freezing and slicing takes time and effort. I aim to save both when I can. No slicing = no effort.
  3. Thinly sliced meat on the grill requires either a grill basket or great skill to keep the pieces from falling through the grate. See reason #2 for the time and effort saving tip.

Korean BarbecueDaeji Bulgogi (Korean Pork Barbecue but with chicken) 😉

  • 1 lb boneless skinless chicken breast
  • 2 tsp brown sugar
  • 2 Tbsp low sodium soy sauce
  • 1 tsp jarred minced ginger
  • 2 tsp minced garlic
  • 1 Tbsp sambal oelek
  • 1/2 tsp crushed red pepper

Mix everything but the chicken breasts in a zip top baggie. Place the chicken in the baggie and marinate in the fridge for about an hour. I flipped mine about halfway through to make sure both sides were covered.

Preheat grill or the broiler on your oven. Remove chicken from the marinade and grill/broil for approximately 7 minutes per side until cooked thoroughly. Remove from heat and let the chicken sit for about 5 minutes before slicing into thin strips. Makes approximately 4 servings at 135 calories each – 24g protein, 3g carbs, and 3g fat.

Note: The nutritional data for this recipe is probably very slightly over-estimated as a lot of the marinade is left in the baggie and not on the chicken. I decided to include the data for all ingredients since I’d rather be over in my estimate than under during contest prep.

I served The Kid’s chicken with a side of green beans and rice. Typical Korean barbecue is wrapped in lettuce or cabbage leaves with rice. Either way is delicious, spicy, and much better for you than regular barbecue.

Do they have “interactive” restaurants near you?

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