A Korean Supper

One of my favorite YouTube chefs is Maangchi. You should check her out! I fully admit, this is her recipe only paleo-fied (We must give credit where do! She’s awesome!). We were surfing through YouTube looking for supper ideas and came across a dish that was actually for beef. I didn’t have beef, so I used chicken and paleo-fied the ingredients to match our dietary needs. Gluten hides in many things including soy sauce. I also used coconut sugar because it has a lower glycemic index. It is also less processed, and from what I understand shouldn’t mess with your sugar as much as regular white cane sugar. I’ll link her original recipe below.

To go with it, she had many options at the end, but the most readily available (at our not so great local grocery store) but what I knew I could get was ingredients for cold cucumber soup.

Here’s what you’ll need for this amazing international cuisine:


  • Thick, Large Chicken Breasts
  • 5 large Garlic Cloves
  • 1 Green Onion (Separate the white part from the green part.)
  • 2 tablespoons Soy Sauce GF Alternative (Such as Tamari or Coconut Aminos)
  • 1 tbsp cooking wine (miram) -or- Just use water.
  • 1 tablespoon coconut sugar
  • 1 tablespoon honey (Use local if you can!)
  • Fresh Ground Black Pepper
  • 2 teaspoons sesame oil

Cold Cucumber Soup (Side dish):

  • 1 Large Cucumber (Preferably English. Normal cucumbers found here have too many seeds!)
  • Very thinly sliced Yellow Onion (Or green onion but only use white part.)
  • 1 clove of garlic
  • 1/2 green chilli (Optional)
  • 2 teaspoons salt
  • 1 1/2 teaspoon apple cider vinegar
  • 1 teaspoon coconut sugar
  • Red Chill Pepper (for garnish, optional)
  • 1 1/2 cup filtered water
  • 6 ice cubes

I started off by cutting up everything for the soup. It is so simple and sat nicely, covered, on the counter until I was ready for it. Cut your cucumber into thin strips. Thinly slice the onions. Mince the garlic (

or use a microplane…so easy!). Mince the chilli’s if you want a spicy version! My kids like spicy but I kept this simple and used what I had easily available to me and it was still pretty awesome!

Simply add it all in a big bowl. Add the water and ice cubes. Cover and let it get even more awesome while you’re cooking.

Take your chicken breast and a sharp knife. Slice the chicken (short way on the chicken breast starting at the rounded end) about every 1/4 inch, making sure not to cut all the way through the chicken starting at the thickest part and working your way down to the point. Then carefully turn it side ways and cut three long slices the full length of the breast. I hope this all makes sense! I shall include a picture.

Carefully place it in a deep casserole dish. I used a glass one, but use whatever you have.

Combine all other ingredients into a bowl and stir. If you don’t have any issues with gluten like we do, feel free to follow Maangchi’s original recipe and use regular soy sauce. It’s okay! I love you non-paleo’s too!

Pour half of the sauce on top of the chicken. Save some for when you flip it.

Turn your broiler on high. Broil the chicken for 10 minutes, keeping a close eye on it. Garlic burns easy!

Pull it out of the oven, set it carefully on the counter or stove top. Flip the breasts over. Cover with the remainder of the sauce and set it back under the broiler for 10 minutes. The chicken should be done but make sure and check. If not, turn the broiler off. Flip the chicken one last time and let it sit in the off (but still hot) oven for five or so minutes. The juices should run clear and there should be no pink.

This night we just had chicken and soup. My sweet, former picky child, Rylan actually tipped his soup bowl up to finish the last drop of Cold Cucumber Soup! This was so delicious that I ate it the next three days! I used 6 breasts for a big 13 x 9 casserole dish. Go ahead…make extra.

I hope you enjoy this paleo-fied recipe from Maangchi. I actually commented to her on YouTube about what I did as substitutes and she left the kindest reply. Make sure you come back next time. You never know where this international cuisine loving Common Sense cook will go next time.

All the best my friends,

Ami M. Lee, The Common Sense Cook


Original Maangchi Recipe using Beef Short Ribs:

Cold Cucumber Soup (Side dish):

2 thoughts on “A Korean Supper

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