Last week, my mom left some chicken bulgogi for us before she went back to the States. We needed to fry it up and eat it, but we also had some Seelen and Briegel left over from our Sunday breakfast. These two rolls are special to Schwabenland – you won’t find them anywhere else in Germany. They are lighter in color and have less rye and spelt and more wheat in them. Their outsides are crusty and traditionally have rock salt and caraway seeds on them. Probably getting over my childhood dislike of caraway seeds, which they use a lot in Swabian cooking, has opened my mind to appreciating how delicious this bread actually is. The main difference between the Seelen and Briegel is their shape. Seelen are skinnier and longer (like a mini baguette) and the Briegel are wider and shorter.
These freeze well, but we have a small two-shelf freezer in this transition apartment, and it’s packed to the gills. I therefore challenged my husband to craft sandwiches with these components of Swabian rolls and chicken bulgogi, especially since sandwiches are his forte. (Coincidentally, I was surprised to find a post on Kitchn about Korean Chicken Sliders in my mailbox the same week!)
I couldn’t get an accurate recipe from my mother (this is what drove me to internet for Korean recipes in the first place!), but she did her best to record some measurements:
For three pieces of chicken thighs, skinless and deboned:
- 4 teaspoons soy souce
- 2 teaspoons sugar
- 1-2 minced garlic cloves
- 2 teaspoons sesame oil
- 2 teaspoon of sake or white wine
- dash of black pepper
Chop up chicken into bite size pieces. Mix marinade ingredients and marinade the chicken for 20 minutes. Fry in fry pan over medium-high heat for about 6-7 minutes stirring frequently after the first minute. During the first minute, don’t touch in order to allow the chicken to actually cook.
Here it is after being fried up in the frying pan. (Yes, it was charred a bit because the heat was on too high – a cooking style of my husband’s.)
And tada, my husband smeared mayonnaise and butter on both sides of the bread. On the top layer, he lined thinly sliced Fuji apple. On the bottom layer, cucumber slices. And in between, he placed the chicken and topped it with shredded carrot and sliced red bell peppers and chopped spring onions.
He didn’t want to experiment with gochujang or kimchi. We were already going out of our comfort zones by combining an inherently Swabian ingredient with a Korean dish. But once we bit into the sandwiches we both agreed that the dish had plenty of sweet and needed some spice. That’s where the Crystal Hot Sauce came in. Perfection.
Do you have a Korean-Swabian fusion recipe? I want to hear it!