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Korean Kalbi Quail on Chinese
5-Spice Flatbread
By Chef David Robertson
Serves 4
Ingredients
Whole Quails (semi deboned)
Brown Sugar, packed
Soya Sauce
Water
Mirin (rice wine)
small Onion (peeled and diced)
Garlic, minced
Dark Sesame Oil
¼ tsp Black Pepper
White and Dark Sesame Seeds
5
1 cup
1 cup
½ cup
¼ cup
1
4 tbsp
2 tbsp
¼ tsp
Method
Sprinkle brown sugar over Quail and mix well to evenly coat.
Let sit at room temperature for 10 minutes while preparing
marinade. Put the remaining ingredients in a food processor
and blend until smooth.
Transfer Quail into a large sealable freezer bag (you may need
two).
Add marinade, press out excess air from bags, and seal.
Turn bag over several times to ensure Quail is evenly coated.
Refrigerate for at least 4 hours but preferably overnight.
Heat the grill to medium-hot. Drain excess marinade off Quail.
Grill Quail, turning once, to desired doneness, about 3 to 4
minutes per side.
Garnish with white and dark sesame seeds on top.
The Dirty Apron Cooking School and Delicatessen | Recipe Card No.11
540 Beatty Street, Crosstown, Vancouver BC Canada V6B 2L3. Telephone 604 879 8588 Facsimile 604 629 5844
www.dirtyapron.com All recipes and images are copyright the Dirty Apron Cooking School © 2013. All rights reserved.
Chinese 5-Spice Flatbread
Serves 4
Ingredients
Warm Water (105-115 F)
Active Dry Yeast
Olive Oil
All Purpose Flour (plus more for rolling)
Salt
Chinese Five Spice
¾ cup
1 tsp
6 tbsp
2 cups
1 tsp
1 tsp
Method
Mix the water and yeast in a medium bowl and let stand for 5
minutes. Add 2 tbsp of the olive oil, the flour, and salt and stir
until all ingredients have combined.
Transfer the mixture to a lightly floured surface and knead until
the texture of the dough is smooth. Grease the bottom and sides
of a large bowl with a tbsp of olive oil. Add the dough and turn to
coat in the oil. Cover with a cloth and place in a warm place until
doubled in size, about 1 hour.
Heat the grill to high. Also preheat oven to 425°F.
Gently press on the dough to release some of the air and transfer
to a lightly floured surface. Divide the dough into desired equal
pieces and roll each to approximately 1-2 cm thickness. Brush the
top with olive oil, place on the grill, and cook until golden brown
and lightly charred. Brush the topside of the flatbreads with
more olive oil, turn over, and continue grilling until lightly golden
brown on the bottom. Take the flatbread and place onto a baking
sheet and bake in the oven for 5 minutes at 425°F.
Top the warm flatbread with the quail and garnish with green
onion or parsley.
The Dirty Apron Cooking School and Delicatessen | Recipe Card No.11
540 Beatty Street, Crosstown, Vancouver BC Canada V6B 2L3. Telephone 604 879 8588 Facsimile 604 629 5844
www.dirtyapron.com All recipes and images are copyright the Dirty Apron Cooking School © 2013. All rights reserved.
Conversion Tables: Grams to Cups
Many of our students ask us how to convert grams into cups. A cup is a measure of volume, but a gram (or an
ounce) is a measure of mass.
Depending on the density of the material you are going to have in the cup, the weight in grams of the material
will vary. For example, if you fill the cup with lead, the cup will weigh much more than if you fill with feathers.
For cooking, you can find tables that convert cups to grams and vice versa for a variety of food. You can use
the automatic calculator by gourmetsleuth.com. Just enter the food and the amount, and it will convert any
units you want!
Our tip: There is also an iPhone App called Kitchen Calculator PRO (www.kitchencalculator.net) which does
weight to volume conversions and other useful stuff. A great cooking aid.
Here are A FEW COMMON FOODS and their conversion from cups to grams
Granulated sugar:
Brown sugar:
Sifted white flour:
White rice, uncooked:
White rice, cooked:
Butter:
Almonds, slivered:
Oil:
Maple syrup:
Milk, non-fat:
Milk, condensed
Broccoli, flowerets:
Raisins:
Milk, dry:
Yogurt:
Water:
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
cup
cup
cup
cup
cup
cup
cup
cup
cup
cup
cup
cup
cup
cup
cup
cup
=
=
=
=
=
=
=
=
=
=
=
=
=
=
=
=
200 g
220 g
160 g
185 g
175 g
227 g
108 g
224 g
322 g
245 g
306 g
71 g
165 g
68 g
245 g
236 g
Confectioners sugar:
Cocoa:
1 cup = 110 g
1 cup = 125 g
The Dirty Apron Cooking School and Delicatessen | Recipe Card No.11
540 Beatty Street, Crosstown, Vancouver BC Canada V6B 2L3. Telephone 604 879 8588 Facsimile 604 629 5844
www.dirtyapron.com All recipes and images are copyright the Dirty Apron Cooking School © 2013. All rights reserved.