Go Korean at festival and home

‘A Taste of Korea — Island Style” is the theme for the 15th annual Korean Festival on Friday and Saturday at Honolulu Hale. Chef Grant Sato of Kapiolani Community College’s culinary arts program will be demonstrating dishes that best illustrate the theme. Sato was the winner of the 2015 Global Taste of Korea competition.

The event opens at 5 p.m. Friday at the civic grounds with a Korean film, the comedy “Miss Granny.” The festivities continue Saturday, 10 a.m. to 9 p.m., with a kim chee eating contest, a song contest and other family activities. K-pop entertainers and a folk dance troupe will take the stage.

Treat your family to a taste of Korea with these recipes, compliments of Sato.

Samgyetang (boiled chicken stuffed with mochi rice and ginseng)

• 1 cup mochi rice
• 2 Cornish game hens
• 2 pieces dried or fresh ginseng (available at Asian markets)
• 6 cloves garlic, divided
• 4 pieces chestnuts, divided
• 6 pieces jujube (Chinese red dates), divided (available at Asian markets)
• 8 cups low-sodium chicken stock
• Salt, to taste

Place mochi rice in bowl and cover with water; set aside 1 hour. Rinse hens and place 1 piece ginseng, 1 clove garlic, 2 pieces chestnuts, 1 piece jujube and half of drained mochi rice into each hen; sew or tie opening of hen.

In medium pot, place stock and remaining garlic and jujube, and bring to a boil. Season with salt, then reduce heat to a simmer. Add hens and simmer 45 minutes. Serve each hen in its own bowl with half of liquid; use salt as a side condiment if needed. Serves 2.

Approximate nutritional information, per serving (not including salt to taste): 1,100 calories, 47 g fat, 13 g saturated fat, 350 mg cholesterol, greater than 2,500 mg sodium, 86 g carbohydrate, 3 g fiber, 7 g sugar, 72 g protein

Dak Kang Jung (sweet crisp chicken)

• 2 pounds chicken wings, or boneless chicken parts cut into 1-inch cubes
• 2 teaspoons salt
• 1 tablespoon ground white pepper
• 2 eggs
• 3/4 cup flour
• 3/4 cup cornstarch
• Vegetable oil for frying
• 1 cup water
• 2 tablespoons rice wine vinegar
• 1/2 cup sugar
• 1 tablespoon soy sauce
• 3/4 cup julienne ginger
• 1/2 cup honey
• 1/2 cup chopped peanuts
• 1/4 cup toasted sesame seeds
• 1/2 teaspoon chili flakes or fried garlic

Place chicken in bowl and season with salt and pepper; mix well. Add eggs and mix well.

Combine flour and cornstarch and sprinkle over chicken; massage to combine.

Heat oil on medium and fry chicken until crispy.

In small pot, combine water, vinegar, sugar, soy sauce and ginger. Bring to boil and continue boiling until liquid reduces by half. Add in honey and reduce heat; simmer until thick.

Pour thick sauce over chicken, tossing lightly to coat each piece. Sprinkle on peanuts, sesame seeds, and chili or garlic. Serve immediately. Serves 4.

Approximate nutritional information, per serving (based on chicken wings): 700 calories, 34 g fat, 8 g saturated fat, 75 mg cholesterol, greater than 650 mg sodium, 79 g carbohydrate, 4 g fiber, 61 g sugar, 26 g protein

Jajamyeon (black bean sauce noodles)

• 2 tablespoons oil
• 4 ounces ground pork
• 1 cup small-dice onion
• 1 cup small-dice potato
• 1/2 cup small-dice zucchini
• 1/2 cup julienne cabbage
• 4 cloves garlic, smashed or chopped
• 3/4 cup chungjang sauce (Chinese black bean sauce)
• 1 tablespoon sugar
• 2 cups water
• 1 tablespoon cornstarch and water, mixed to make a slurry
• 1 pound cooked fresh saimin or ramen noodles
• 1/2 cup julienne cucumber
• 1/2 cup julienne green onions

On high, heat large pan and add oil. When oil lightly smokes, add pork and saute 1 minute. Add onion, potato, zucchini and cabbage; saute another minute, then add garlic, chungjang, sugar and water.

Bring mixture to a boil, then reduce heat and simmer 5 minutes. Thicken with slurry to desired thickness.

Separate cooked noodles into 2 bowls; divide sauce equally over noodles and garnish each bowl with the cucumber and green onion. Serves 2.

Approximate nutritional information, per serving (not including salt to taste): 680 calories, 32 g fat, 6 g saturated fat, 40 mg cholesterol, 800 mg sodium, 68 g carbohydrate, 8 g fiber, 12 g sugar, 19 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.