Modu Recipes

Striker Chef's Gamgyul Marmalade Chicken Steak

A dish of crispy pan-seared chicken thigh served with homemade special gamgyul marmalade and cream cheese.

🙋 Recommended for

  • ⭐ Those who want to make a refined, special dish using leftover tangerines commonly found at home in winter.
  • ⭐ Those who want to enjoy a chicken steak with a perfect crispy-on-the-outside, juicy-on-the-inside texture comparable to fine dining.

Ingredients needed 🛒2 servings

  • Boneless chicken thigh 2-3 pieces
  • Tangerines 5-6
  • Sugar 1 cup (about 150g)
  • Water 2L
  • Coriander seeds a little
  • Star anise 5
  • Mustard seeds a little
  • Pine mushrooms 2-3
  • Bok choy 2 heads
  • Butter 15g
  • Cream cheese as needed
  • Olive oil as needed
  • Salt a little
  • Pepper a little
  • Baby greens a little

Recipe 🍳

  1. Make several holes in the cleaned tangerines with a toothpick or knife tip to allow the aroma and juice to come out well.
  2. In a pot, add 2L of water, sugar, prepared tangerines, coriander seeds, star anise, and mustard seeds. Reduce over heat for about 1 hour until it becomes a syrup consistency to complete the gamgyul marmalade.
  3. Completely pat dry the chicken thighs. Score the skin and flesh side densely to prevent shrinkage when cooking, then season with salt and pepper.
  4. Slice the pine mushrooms and cut the bok choy into bite-sized pieces.
  5. Add a generous amount of olive oil to a pan and place the chicken thighs skin-side down over medium heat. Slowly fry until crispy, rendering out the fat.
  6. When the skin side turns deep brown and becomes crispy like a cracker, flip and cook the other flesh side as well.
  7. When the meat is almost cooked, add the mushrooms and bok choy to the empty space in the pan, sprinkle a little salt, and stir-fry. Then add a large piece of butter to add overall flavor.
  8. Place the grilled bok choy and mushrooms, and the sliced chicken steak on a plate. Dot with cream cheese, drizzle with the finished gamgyul marmalade syrup and reduced tangerines, and top with baby greens.
  1. Make holes in tangerines, add water, sugar, and spices, then reduce for 1 hour to make gamgyul marmalade sauce.
  2. Score chicken thighs, season with salt and pepper, and prepare mushrooms and bok choy.
  3. Add oil to a pan and fry chicken thighs skin-side down over medium heat until golden and crispy.
  4. Stir-fry vegetables with butter, then serve with chicken, cream cheese, and gamgyul marmalade.

Cooking tips 💡

  • Make extra gamgyul marmalade and store it in the fridge; it can be used in many ways, such as on morning toast or as a sauce for other meat dishes.
  • When cooking the chicken, never use high heat. Cook gently over medium heat or lower to allow the fat to render out fully, making the skin extremely crispy.

Shop ingredients on Coupang(Ad)

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