Kung Pao chicken sugar, cooking oil, corn starch, and salt and pepper to taste. Also sometimes with many other vegatables, such as onion, bell pepper or carrots. The dish often includes or is garnished with whole roasted peanuts. Instead of chicken, western variations sometimes substitute other meat such as pork, duck, fish, or tofu. Kung Pao chicken Kung Pao chicken (), also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables (traditionally leek only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan
Ojingeo-jeot Ojingeo-jeot Ojingeo-jeot () or salted squid is a "jeotgal" (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular "banchan" (side dish) with high protein, vitamin and mineral contents. Squid is skinned, gutted, washed, salted with coarse salt and let ferment for three to four days. It is then drained, salted again, and let age for three more days up to a month. Well fermented squid is washed, julienned into thin strips, and seasoned with "gochutgaru" (chili powder), "mullyeot" (rice syrup), "aekjeot" (fish sauce), chopped scallions, minced garlic, ground ginger, sliced chili peppers, toasted sesame seeds,