Lee Kum Kee proposes two easy recipes for Korea's hottest summer days

Global sauce brand Lee Kum Kee has proposed two recipes for the upcoming "boknal" — Korea's traditional hottest days of summer — featuring dongpo-style whole roast chicken and beef pot rice. Both dishes can be made using Lee Kum Kee sauces, with no complex seasoning combinations required.

The dongpo-style whole roast chicken offers an alternative to the traditional samgyetang. It draws on the deep, rich seasoning of dongpo pork, a classic dish from Hangzhou, China. The recipe calls for cooking a whole chicken in an air fryer or oven, then coating it with the dongpo-style sauce.

To prepare, cut garlic chives into 5-centimeter lengths, slice red chili peppers diagonally and julienne the onion. Rinse the whole chicken under running water, season with salt and pepper, and marinate in milk for 30 minutes. In a bowl, combine Lee Kum Kee's dongpo pork sauce with the remaining seasoning ingredients — water, sesame oil, cooking wine, sugar and pepper — and mix well. Heat oil in a pan, sauté whole garlic cloves until golden, then add the chives, red chili and onion and stir-fry together. Once the vegetables are partially cooked, add about one-third of the prepared sauce and simmer until slightly reduced. Remove the chicken from the milk, pat dry and tie the legs with kitchen twine, then brush half the remaining sauce over the surface. Cook in an air fryer preheated to 180 degrees Celsius for 20 minutes. Brush the chicken thoroughly with the rest of the sauce and roast for an additional 20 minutes. Plate the sautéed vegetables, place the chicken on top, and finish with rosemary and peperoncino.

The second recommended recipe is beef pot rice. It features freshly cooked rice topped generously with tender, juicy beef stir-fried in Lee Kum Kee's premium oyster sauce.

To make the dish, melt 10 grams of butter in a pan, cook sliced garlic until golden, then sear bite-sized pieces of flat iron steak seasoned with salt and pepper. Once the beef is cooked through, add one tablespoon of Lee Kum Kee premium oyster sauce for seasoning. In a pot with 10 grams of butter, stir-fry soaked rice until the grains turn translucent. Pour in 200 milliliters of water and add another tablespoon of Lee Kum Kee premium oyster sauce to season the rice. Once the rice is cooked, let it steam briefly, then scatter chopped green onions over the top and arrange the beef around them. Place 10 grams of butter on top, let it melt with the residual heat, and mix everything together before serving.