Korean Expat Community for National Disasters

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While living in Bangladesh, cooking was one of the most difficult things for me. However, since coming to South Korea, I've made significant improvements. Now I can make both traditional and Western dishes. Cooking is one of the things that has made me feel independent, and the flavors of self-cooked meals are always different. Cooking at home is not just about feeding the body but also about enriching the soul. Yesterday, I made a flame-grilled Turkish chicken leg.

The cooking process began with selecting a high-quality Turkish chicken leg. After drying the chicken thoroughly, I marinated it in a blend of Bengali spices, garlic, ginger, onion, butter, oil, salt, tomato, oyster sauce, tomato sauce, and a touch of lemon to infuse it with vibrant flavors. The chicken was then grilled over an open flame, ensuring it was seared perfectly on all sides to lock in the juices and create a tantalizing, crispy skin.

As the chicken grilled, the enticing aromas of spices and smoky char filled the air, building anticipation for the meal. Once done, the chicken was irresistibly flavorful, with a smoky exterior and a juicy, tender interior. I served the flame-grilled Turkish chicken leg with a side of lightly toasted flatbread and fresh cucumber slices. The combination of the hot, flavorful chicken with the cool, crisp cucumbers and warm bread provided a delightful contrast in textures and flavors, creating a truly satisfying dining experience.