Recipes

Sweet and crispy fried chicken

Dakgangjeong 닭강정

Dakgangjung is a very popular traditional Korean dish and is usually made with chunks of chicken from a whole chicken. I’m using chicken wings in this recipe, but you could use chunks.

Each piece of chicken wing is coated with sweet and crispy sauce. Of the ingredients, thinly sliced ginger will turn into something like candy which has not only its own special chewy taste but also influences the whole flavor of chicken. Peanuts turn it into an amazingly crispy snack!

I also posted an easier version of dakgangjeong where you don’t need to mix a batter or slice ginger. It’s just as delicious as this one, so check it out!

Ingredients:
40 pieces of chicken wings, salt, flour, starch powder, eggs, ground pepper, vegetable oil, ginger, soy sauce, brown sugar, corn syrup (mulyeot), vinegar, peanuts, sesame seeds, dried and crushed red hot chili pepper.

Directions:

  1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water and drain them.
  2. Transfer the chicken into a big bowl.
  3. Add 2 ts of salt, 1 ts of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
  4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380 degrees (F).

Make sauce:

  1. Prepare a big wok or pan.
  2. Place 1 cup of water in the wok and heat it up.
  3. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
  4. Add 2 tbs of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar and boil it over medium heat.
  5. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat about 30 minutes.
  6. Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce begins stopping halfway. Then turn off the stove.

Mix it up:

  1. Reheat the sauce.
  2. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbs dried red hot chili pepper, and ½ cup of toasted sesame seeds into the sizzling sauce and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat and you are done!

Tip: Before the chicken cools down, you may have to separate each piece of chicken wings to prevent them from sticking to each other.

dakgangjeong - fried chicken

For spicy food lover:
You can sprinkle 2 tbs of dried and crushed red chili pepper instead of 1/2 tbs.

For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like and make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.

  1. Place plastic wrap on your cuttingboard
  2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden.
  3. Cut it into bite size pieces and enjoy!

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331 Comments:

  1. LovelyKiki Japan My profile page joined 12/14
    Posted December 18th, 2014 at 8:23 am | # |

    Hey Maangchi, I’m a Jamaican living in Japan. I am happy I found your recipes because you explain so that anyone can do it. I made your Jap Chae and it was beautiful now I’ve made the braised potatoes and sweet and spicy chicken wings for my children’s end of term party tomorrow. They’ll be so happy. If I could have shared pics, I would.

  2. tharini123 chennai My profile page joined 6/14
    Posted June 19th, 2014 at 12:53 pm | # |

    Eonni i tried the recipe . I loved it and my brother appreciated it a lot . I love Korean cuisine , drama and culture . Kamsahamnida eonni

  3. Omi Pop Humboldt Co, CA My profile page joined 3/14
    Posted March 9th, 2014 at 12:34 am | # |

    안녕하세요! Does the vegetarian-ginger-candy version of this recipe have the same name in Korean or a different name?

  4. luxy indonesia My profile page joined 7/13
    Posted July 17th, 2013 at 10:07 pm | # |

    hi maangchi..i really love all your recipes..i’ve been trying some of your recipes from youtube and this is one of my favorite dish..
    i’m from indonesia, and because i can’t find any corn syrup, i use red sugar or “gula jawa” instead of corn syrup..it is made from coconut’s essence. but still i find it scrumptious!!
    oh also i try to replace the chicken with home made potato chips and cassava chips..and my family loves it..
    thx maangchi for your recipes..
    :D

  5. Pink Washington, DC My profile page joined 6/13
    Posted June 24th, 2013 at 1:27 pm | # |

    I made this recipe this weekend & the chicken was pretty good BUT the sauce was a little too sweet. But this recipe was good overall. THANK YOU!!!!

  6. skaun Earth My profile page joined 5/13
    Posted May 30th, 2013 at 5:47 pm | # |

    This looks so goo.

    Can you use Korean rice syrup instead of corn syrup? Just bought rice syrup today.

    Thanks for the great recipes.

  7. Mmandap Philippines My profile page joined 5/13
    Posted May 8th, 2013 at 7:37 am | # |

    Can I substitute ginger to ginger powder? If so how much ginger powder should i put?

  8. Kirstihi Estonia My profile page joined 1/13
    Posted January 21st, 2013 at 1:09 pm | # |

    Thank you very much ! I tried to do this and it was very tasty ! :) stomach is full

  9. starfish28 South Korea My profile page joined 1/13
    Posted January 2nd, 2013 at 11:38 pm | # |

    I was at a loss as what to make for dinner tonight. My husband is Korean and I live in Korea, and we have chicken in the fridge, I was going to make 닭볶음탕 but my wee son loves sticky and spicy things..so this is what we are having tonight!!!

    • Maangchi New York City My profile page joined 8/08
      Posted January 3rd, 2013 at 12:16 am | # |

      oh delicious dakgangjeong! That’s what your son said? : ) Happy New Year to you and your family!

  10. iamrhart Namhae, South Korea My profile page joined 10/12
    Posted October 29th, 2012 at 1:10 am | # |

    Please help me with this recipe. I have tried it, and it keeps coming out….well….
    I now know how to make Peanut-Brittle….or “Chicken-Brittle”….i thought maybe i boiled the sauce too long, and that is why it was so hard. Do you have any ideas?
    Please let me know.
    Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2012 at 9:44 am | # |

      “i thought maybe i boiled the sauce too long, and that is why it was so hard. Do you have any ideas?”
      yes, you are right. You probably boiled the sauce too long.

  11. Jasper Philippines My profile page joined 5/11
    Posted September 27th, 2012 at 2:59 am | # |

    Hi Maangchi. I’m a university student, and I’m living with my friend (also a university student) at his grandmother’s house. The other night I made dakkangjeong. I offered some to that friend, and he loved it. He told me it was even better than buttered kitchen. He kept saying all sorts of nice things “Oh, you should make this for the girl I’m courting. I think she likes Korean food” “Thanks, you can be my mother now!” “we should make a business with delicious chicken, we’ll be rich” “I’m sure the person you will marry will be very lucky” “This is so good”

    I felt happy that my cooking was appreciated that way. At some point though I thought to myself “hey, you’re getting too much! That’s supposed to be my meal for 2 days! I don’t have anymore allowance to buy more food” haha… However I was so happy that he liked, so I just allowed him to get as much as he wanted. Maybe next time I will be stricter. haha… Thanks so much Maangchi. Dakkangjeong was the first korean recipe I ever tried. It’s been over a year now since I tried korean food, and I’m still very happy with it.. Thank you for teaching me and so many others to cook delicious food!

    • Maangchi New York City My profile page joined 8/08
      Posted September 29th, 2012 at 10:49 am | # |

      wow, thank you so much sharing your dakkangjeong story with us! Your dakkangjeong must have been so tasty! “I felt happy that my cooking was appreciated that way.” yes, I know how you feel! : )
      Happy cooking!

  12. shin_raymun15 Texas My profile page joined 2/12
    Posted May 2nd, 2012 at 5:04 pm | # |

    Hello! ^ ^ Erm, I was wondering.. I do not have a “wok” .. Could I use something else? o:
    ~

  13. MoonFaeree Lompoc, CA My profile page joined 2/12
    Posted February 28th, 2012 at 12:10 pm | # |

    Hi Maangchi ^_^ I love, love, love your site! I’m a huge Korean fan -total egg ;) anyhow, Can I use corn starch in place of starch powder? I’m not really familiar with starch powder… Also, is their a big difference between chives, and asian chives? Kam-sa-hap-mi-da!!!

  14. hyeypark NY My profile page joined 2/12
    Posted February 6th, 2012 at 4:23 pm | # |

    Hello, mannchi :)
    I have a quick question for you!
    How do you take care of used oil after frying something?
    Please share with us how to clean the mess!

  15. igarci18 Mexico My profile page joined 11/11
    Posted December 16th, 2011 at 3:18 pm | # |

    Every time I try a new recipe, I found answers in posted comments , this one was very delicious, awesome, thank you Maangchi, thank you for share and thanks for bring to my life again in Korean flavor.

  16. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted November 21st, 2011 at 2:09 am | # |

    candied chicken wings, i love it… perfect for a snack or picnic basket…

  17. loveisblind My profile page joined 11/10
    Posted November 9th, 2011 at 2:59 pm | # |

    Can you use rice vinegar instead of plain vinegar?

  18. superG3AR Philippines My profile page joined 8/11
    Posted September 1st, 2011 at 4:42 am | # |

    Hello Maangchi,

    Just make dakkangjung, my daughter cannot stop eating it!!!! it’s better than bonchon chicken. Keep doing what you do, You the best.

    Thai mom in Philippines :)

  19. Luisa Fan Ha Noi My profile page joined 7/11
    Posted July 11th, 2011 at 2:00 pm | # |

    I am so serious about the ginger because i do not like the strong ginger’s smell( a little bit is okay) so is it have strong smell?

  20. jwhit US My profile page joined 6/11
    Posted June 5th, 2011 at 7:08 pm | # |

    I made this tonight with the zucchini pancakes (although I also put in squash and a little bit of green onions), rice and dumplings. Took me about 2 hours for prep and cooking but it was well worth it; sooooo good! I used chicken chunks and forgot the chili pepper but it was still a hit at my house! (I let my mom try it too and even though she usually does not like chicken, she loved it!)

  21. fairyguidemother Anchorage, Alaska My profile page joined 4/11
    Posted May 29th, 2011 at 6:21 pm | # |

    We made this chicken for dinner last night. It was so incredibly good! But I think we cooked the syrup a bit too long! This morning the leftovers are one big lump of delicious hard chicken wing candy! I will practice this and make it many more times. We loved it. Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted June 7th, 2011 at 2:37 am | # |

      yeah, the sauce must have been too sticky. You can simply fix it before mixing with fried chicken. Add a little bit of water and stir it well to thin it out.

  22. Yukichef My profile page joined 5/11
    Posted May 8th, 2011 at 4:39 pm | # |

    Dear maangchi,

    Hi~~ I’m thinking of making this for my mom today for mother’s day dinner, but I went to the store and couldn’t find any vinegar. Is it still okay to make this recipe without the vinegar then?

    Thank you!

  23. Neny Lily Lao Philippines My profile page joined 5/11
    Posted May 4th, 2011 at 9:28 pm | # |

    Since I hate plastic when placing hot things, I use banana leaves, it adds more pungent smell to the sticky mixture. I find it good as well. would you try ? This recipe is loved by everyone. Since one of my daughter doesn’t eat so hot, I have to lessen the dosage of chili. Another recipe that adds to my record.

    • Maangchi New York City My profile page joined 8/08
      Posted May 5th, 2011 at 6:52 am | # |

      “..Since one of my daughter doesn’t eat so hot, I have to lessen the dosage of chili” yes, you can modify the recipe according to your taste. Banana leaves sound great!

  24. allicens My profile page joined 3/11
    Posted March 27th, 2011 at 8:33 pm | # |

    i just made it it was great love it:)

    • Maangchi New York City My profile page joined 8/08
      Posted March 28th, 2011 at 7:03 am | # |

      awesome!

    • mstra213 My profile page joined 4/11
      Posted April 23rd, 2011 at 1:47 pm | # |

      Hello Maangchi i tried this recipe dakkangjung several times but i could not get a right consistancy on the sauce. It is always syrupy instead of sticky. Is there a a way to get the sauce stickier? Thank you and hope you can get back to us soon.

  25. daebakdez Daegu, South Korea My profile page joined 3/11
    Posted March 19th, 2011 at 3:50 am | # |

    I just watched the video and read this, then I created a profile and saw a bit about squid. I got to thinking, instead of chicken, making sweet deep fat fried squid… Something crunchy, chewy, and sweet. Sounds like candy!

  26. sam My profile page joined 3/11
    Posted March 13th, 2011 at 10:06 pm | # |

    Hi Maangchi! I need to buy starch powder and what is it called in Korean please? Is it potato starch? Also what do you call Sweet rice flour in Korean? And when you say ‘Plain flour’ what should I buy, Cos I live in Korea!! And Korea has various types of plain flour. I enjoy making your dishes here.Thank you!

  27. Timmy My profile page joined 3/11
    Posted March 5th, 2011 at 10:00 pm | # |

    Hi Maangchi

    Tried your recipe and everyone loved it. One question though. Should the sauce be sticky, or harden into a crisp layer?

    • Maangchi New York City My profile page joined 8/08
      Posted March 6th, 2011 at 9:57 am | # |

      Great! : )
      The sauce should be sticky but still runny. “Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce begins stopping halfway. Then turn off the stove.”

      • arschaaf Vancouver, Canada My profile page joined 7/09
        Posted March 25th, 2011 at 2:48 am | # |

        I think the problem might be substituting Corn Syrup for Mul Yeot. Corn Syrup makes it harden into a crispy layer, turning the wings into candy. They’re almost impossible to eat. Stick to Mul Yeot or you’ll have this problem.

        • Maangchi New York City My profile page joined 8/08
          Posted March 25th, 2011 at 7:39 am | # |

          You can use corn syrup. If the sauce turns out too sticky, simply add some water and boil it. When you stir it, the sauce will turn less sticky.

  28. Zarahai My profile page joined 3/11
    Posted March 3rd, 2011 at 11:47 am | # |

    trying to find a good potluck-ish dish for my Korean Culture class that I am taking going to try it out this weekend (teacher told me to try kimchi but I like chicken better :) thanks for the easy to follow instructions!

  29. babyhomer West Bloomfield, MI My profile page joined 7/10
    Posted February 2nd, 2011 at 3:58 pm | # |

    A question to Kayla whose grandmother bakes her chicken in the oven to make it crispy with oatmeal….. ground oatmeal? Quick cooking oatmeal as is?

  30. Jenneida Bronx, New York My profile page joined 5/09
    Posted January 27th, 2011 at 2:11 pm | # |

    I made this once for japan day last year, it was a huge hit at my club especially for spicy lover, i made it for my family soon after and barely put any spice b/c of their health reasons but they still like it. There are less people in my home than at the club and yet less leftovers ^_^. I made it again for my boyfriend sunday and he loved it, but he likes it spicy spicy while i can take it more in the middle. It was fun cooking it every time. I still have some corn syrup so i know i’ll probably be making a batch soon. I usually do boneless cuts though, that way people just eat the whole piece

    • Radiant Joy CA My profile page joined 6/11
      Posted June 25th, 2011 at 12:03 am | # |

      This is not really a Japanese, but Korean dish.

      • Maangchi New York City My profile page joined 8/08
        Posted June 25th, 2011 at 11:50 am | # |

        Jenneida says she made this on the special occasion named Japan day last year. She didn’t say it’s Japanese food.
        Jenneida, boneless chicken sounds great to me! I used chicken breast once and it turned out awesome. It was still crunchy and juicy!

  31. ladybird Minnesota, USA My profile page joined 1/11
    Posted January 15th, 2011 at 8:43 pm | # |

    I MADE THIS LAST NIGHT!!! SUCCESSFULLY!!! Hahahahaha~~~~!!!
    I didn’t have peanuts but had roasted pumpkin seeds, so I put the pumpkin seeds which was fantastic!! If people have peanut allergy, then they could replace peanuts with roasted pumpkin seeds or sunflower seeds. My husbannd WOWed several times and I also impressed my friend as well. I got two thumbs up!! Thank you Maangchi!

  32. Tequila Malaysia My profile page joined 7/10
    Posted January 15th, 2011 at 11:44 am | # |

    Hehe… I don’t know what I did wrong but my sauce thicken up within 5 mins after I pourned in the corn syrup. It burned slightly at the bottom of my stainless steel pot. Now I am having a hard time trying to scrub it off. The sauce turned into toffee like but dumbo me still mixed in the chicken. No burn taste. However…. the toffee like sauce sticked onto my teeth as I chewed into the chicken. And I thought to myself… “OMG~ If it still doesn’t come off, I would have a hard time at the dentist. *imagines the contruction worker drilling onto my teeth to remove those ‘toffees’. Lucky thing it came off. Haha… Nevertheless, I will still try to make this dish again.

    • Maangchi New York City My profile page joined 8/08
      Posted January 15th, 2011 at 11:57 am | # |

      Next time if you make this again, cook the sticky sauce over low heat to simmer and cook it for a shorter period. You don’t have to scrub your pot off to clean it. Add some water to the pot and boil it. The sticky stuff will be melted and cleaned. And be careful not to break your teeth. Bite it slowly and eat it with hot tea. It may work. Cheers! : )

  33. mud vancouver My profile page joined 7/10
    Posted January 12th, 2011 at 5:54 pm | # |

    hi, maangchi,
    i really go crazy these days because i tried this recipe, and my son really really love it and he ate lots of wings. i don’t have word to describe it since it means lots to me!! thank so much!! i am not cooking person but i have to cook for my family and ur recipes help me much! once again, thanks a lot and hope u can creat new delicious dishes in 2011!
    helen

    • Maangchi New York City My profile page joined 8/08
      Posted January 13th, 2011 at 2:40 pm | # |

      Helen,
      Thank you very much for letting me know that your son loves dakkangjung you made. “i don’t have word to describe it since it means lots to me!” I know how you feel. You are happy when you child is happy.

  34. luckygirl1023 Philippines My profile page joined 12/10
    Posted December 31st, 2010 at 5:29 am | # |

    I made this for New Year’s Day. It’s so delicious~~~. The only problem is that I can’t find corn syrup to make the sauce sticky. Thank God I remembered corn starch~~ Now, I can enjoy it with family and friends. Happy 2011 and more recipes to come Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted January 13th, 2011 at 2:40 pm | # |

      Happy New Year!

    • orionflux My profile page joined 8/09
      Posted February 22nd, 2011 at 10:59 pm | # |

      corn syrup – caro syrup (common for decorating cakes).. you could also probably use rice syrup or just about any kind of syrup that doesn’t have a maple taste (like pancake/waffle syrup would be bad).. agave nectar would probably work, too. all corn syrup is, is sweet liquid. not sure if you could use honey, but it’d be worth a shot! :) everyone can get honey! :D

  35. ladyatnext My profile page joined 12/10
    Posted December 30th, 2010 at 5:00 am | # |

    Hi Maangchi: I can’t wait to try this on New Year’s day! We love korean food, and I especially love the taste of Korean Hot Pepper flakes and hot pepper paste. May I use one to those to replace the dried and crushed red chili pepper instead?
    And how would the ratio be if I can do that?
    One more question: Could I use drumsticks instead of wings?
    Thanks so much for your wonderful recipes and Happy New Year!

    • Maangchi New York City My profile page joined 8/08
      Posted December 30th, 2010 at 11:14 am | # |

      “May I use one to those to replace the dried and crushed red chili pepper instead?” yes, you can but add it when it’s done. Hot pepper flakes burns very easily. Ratio? It depends on your taste.
      “Could I use drumsticks instead of wings?” yes, you can.

  36. atchielyn Philippines My profile page joined 12/10
    Posted December 16th, 2010 at 12:10 am | # |

    Thanks for your prompt reply. Am going to cook this for our Noche Buena :D Happy Holidays! :D

  37. peonygirl portland, oregon My profile page joined 8/09
    Posted December 15th, 2010 at 10:31 pm | # |

    Maangchi, Do you think I could slice garlic in with the ginger too? Have you ever tried it with it?

  38. atchielyn Philippines My profile page joined 12/10
    Posted December 13th, 2010 at 12:56 am | # |

    Hi Maangchi, thank you for sharing your recipes… I love watching your videos and you inspire me to try your recipes. I would like to ask if I can substitute corn syrup with honey for this recipe? Thanks and more power!

    • Maangchi New York City My profile page joined 8/08
      Posted December 13th, 2010 at 9:31 pm | # |

      yes, you can replace corn syrup with honey or sugar. If you use honey, the amount should be less than corn syrup because honey is much sweeter than corn syrup.

  39. lykaclaire Philippines My profile page joined 10/10
    Posted November 8th, 2010 at 7:52 am | # |

    you are very beautiful and kind..
    im from Philippines, and im very glad that most of the ingredients were accessible in our supermarket. thank you!!I’ll continue trying your recipes!!

  40. peonygirl portland, oregon My profile page joined 8/09
    Posted October 22nd, 2010 at 2:31 am | # |

    Maangchi,do you think it would be good to add garlic to it? Would I add it with the ginger in the boiling water? I used to eat chicken wings like these at a Chinese restaurant and they were garlicky and sweet- so good!

  41. k12nxcutie My profile page joined 9/10
    Posted September 15th, 2010 at 3:09 am | # |

    hi i don’t have sesame seeds what can i use instead?

    • Maangchi New York City My profile page joined 8/08
      Posted September 16th, 2010 at 2:40 pm | # |

      Forget about sesame seeds then. It will still be delicious! : )

    • eviLeviathanMaybe Philippines My profile page joined 4/10
      Posted October 21st, 2010 at 3:38 am | # |

      Hello maangchi! I tried this chicken dish and it’s soooo good! But.. I think I overdid the batter! The texture’s like bread with chicken in the center but the sauce made it excellente(since I’m a ginger lover!)!

  42. Mini My profile page joined 9/10
    Posted September 9th, 2010 at 4:56 am | # |

    Hi Maangchi, love your recipes.
    One question, i cannot really eat deep fried stuff, do you think i could bake the wings? any advice or variation so that the chicken will be crispy even though you bake it?

    thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted October 22nd, 2010 at 7:57 am | # |

      Leave your question here please. My other readers may give you good advice. http://www.maangchi.com/talk/forum/general-discussion

    • Kayla Baltimore, Maryland My profile page joined 11/10
      Posted November 17th, 2010 at 3:13 pm | # |

      My mom bakes her chicken instead of frying it, but it has a similar texture. First, coat the chicken in a little flour then roll in beaten egg. Then, coat with oatmeal and bake until golden brown. It turns out crispy as if you’d fried it, but is a little bit healthier. Hope that helps! (:

  43. smiles4miles27 My profile page joined 8/10
    Posted August 22nd, 2010 at 5:13 pm | # |

    OMG! The dakkangjung was a big hit at the potluck party thank you, thank you, thank you for this recipe. People could not get enough of them and to be honest I believe that cooking these wings got me a date for next Saturday so thank you again. Looking forward to trying out your Japchae recipe you make cooking Korean food look really, really easy thank you again…lol

    • Maangchi New York City My profile page joined 8/08
      Posted August 23rd, 2010 at 12:41 am | # |

      OMG! I’m very happy to hear about that! “I believe that cooking these wings got me a date for next Saturday so thank you again” awesome! Good luck with your date!

  44. love2eat My profile page joined 8/10
    Posted August 4th, 2010 at 2:12 am | # |

    I tried your recipe and it was yummy!!! How do I keep the chicken crispy if I cook in the morning and won’t eat until night time even if I don’t mix the sauce with the chicken? Any suggestions.

    • Maangchi New York City My profile page joined 8/08
      Posted August 4th, 2010 at 2:28 pm | # |

      In my experience, the crispness of this dish will last up to 6-8 hours, so I think it will be ok.

  45. erika1990 New Jersey My profile page joined 3/10
    Posted June 22nd, 2010 at 10:27 pm | # |

    This recipe is so delicious…I cooked it for my brothers and my mom they loved it… Thanks Maangchi!!! :)

  46. Laury Tan rowland heights, california My profile page I'm a fan! joined 3/10
    Posted June 13th, 2010 at 11:47 pm | # |

    I failed to make this once, but I’ve learned my mistake, and I’m going to try it again >:]

  47. vavavoom My profile page joined 5/10
    Posted May 20th, 2010 at 10:33 pm | # |

    Maangchi,

    If I want to use chicken breasts instead of wings, how many pounds of chicken should I use for one recipe?

    Thank you!:)

  48. Laury Tan rowland heights, california My profile page I'm a fan! joined 3/10
    Posted May 8th, 2010 at 4:22 pm | # |

    maangchi, is it okay for me to use corn starch?D:

    • Maangchi New York City My profile page joined 8/08
      Posted May 8th, 2010 at 4:35 pm | # |

      yes, you can use corn starch, potato starch, or sweet potato starch. good luck with making delicious dakkangjung!

  49. Amie VA My profile page joined 4/10
    Posted April 29th, 2010 at 12:51 pm | # |

    I made this dish last night and it was soooo good!! My husband loved it <3 I am so happy that this website is up, it is hard to find a korean recipe and video in English… Thank You!! I can't wait to try all the other recipes! :o)

  50. Redwun My profile page joined 3/10
    Posted March 25th, 2010 at 5:53 pm | # |

    I just made these wings…WOW they were amazing!!! Best wings I have had in a very long time!! Thanks for the recipe!!

  51. AliciaMarieLivs Columbus, OH My profile page joined 2/10
    Posted March 23rd, 2010 at 11:45 am | # |

    Gah!Looks soooo good. Definitely goingto make dakkangjung for dinner and dukbokki for lunch(since it is a rainy day >_<).

  52. alexzeevy Tel Aviv, Israel My profile page joined 3/10
    Posted March 3rd, 2010 at 2:24 pm | # |

    That just looks so good, I’ll be making it tomorrow for lunch! Thanks for sharing this with us!

  53. annabanana Vancouver, Canada My profile page joined 2/09
    Posted March 1st, 2010 at 8:57 pm | # |

    Maangchi,
    How long can you keep this for after you’ve made it? I would like to make this for a potluck lunch, but not sure if I want to get up at 0430 to make it! Perhaps I can make it the night before and it’ll still be crispy and taste good?
    Thanks,
    Anna

    • Maangchi New York City My profile page joined 8/08
      Posted March 2nd, 2010 at 11:34 am | # |

      Anna,
      It could be ok up to several hours, but I wouldn’t recommend keeping it in the fridge overnight. I usually make this a few hours before serving. Start making it at about 8:00 am for your potluck lunch. Give me your feedback later! : )

  54. MrsKim Elko, NV My profile page I'm a fan! joined 3/09
    Posted February 17th, 2010 at 1:41 am | # |

    I made this for the first time and took it to a potluck (I was bold for taking something I’ve never made before). It was a complete success and I came home with an empty dish. I only got 2 pieces. Thank you!!!

  55. leeemur SF Bay Area My profile page joined 7/09
    Posted February 13th, 2010 at 2:04 am | # |

    Oh my god! This looks so good! I think I have some chicken wings in the freezer. I’m gonna go shopping for other ingredients tomorrow!! haha

  56. catey My profile page joined 1/10
    Posted January 17th, 2010 at 10:52 pm | # |

    do you serve this hot or cold?

  57. Pootentate My profile page joined 1/10
    Posted January 16th, 2010 at 11:24 pm | # |

    Hi Maangchi! I have never tasted Korean food before, much less tried to cook it. I just made Dak Kang Jung and it was AWESOME! Thank you so much for your recipe and for your site. I’m looking forward to making more. I have some leftover ginger so I’m going to make Su Jung Gwa. My husband is sick, and this should make him feel better. Thanks again!

  58. kimjay philippines My profile page joined 1/10
    Posted January 9th, 2010 at 11:23 pm | # |

    hi maangchi! im a filipina but my family realy love korean food. i want to try dakkangjung. can i omit ginger and chili for my kids to like it? because they don’t like spicy food, me neither i don’t like the taste of ginger. but my husband will surely like it. tnx for this recipe, i will try this soon. tnx! :)

    • Maangchi New York City My profile page joined 8/08
      Posted January 10th, 2010 at 12:01 pm | # |

      yes, you can omit ginger and chili! It will still be delicious!

      • kimjay philippines My profile page joined 1/10
        Posted January 11th, 2010 at 8:11 am | # |

        thanks a lot. my kids will surely enjoy it, they love chicken so much. i will try this tomorrow. wish me luck…. :)

  59. samira_3001
    Posted January 6th, 2010 at 1:51 am | # |

    Hello, I just wanted to say I LOVE UR RECIPES!!!
    they all look sooooooooooooooooooo YUMMY !!! lol whenever I watch them, they make me hungry!:p
    and u r beautiful!!!:D
    BTW I am planning to make this chicken wings for my parents this weekend! wish me luck!:)

  60. sweetpea87
    Posted January 6th, 2010 at 12:34 am | # |

    Can I substitute brown sugar with white sugar?

  61. Rebecca
    Posted December 30th, 2009 at 1:40 am | # |

    Do I have to use flour for this recipe? Can I just do the chicken using only corn starch like the sweet and sour recipe?

  62. Andrea
    Posted December 24th, 2009 at 5:02 pm | # |

    Is it necessary to put in corn syrup I didnt buy it because in the ingredients u didnt put that in there only on how to make it please reply ASAP thanks

    • Maangchi New York City My profile page joined 8/08
      Posted December 24th, 2009 at 5:18 pm | # |

      omg,I’m sorry! I forgot to write that in the recipe! Yes, you need corn syrup to make it shiny! I am going to update it. Thank you for pointing it out. Happy Holiday!

  63. Steven
    Posted December 23rd, 2009 at 3:12 pm | # |

    i reali like the sweet and crispy chicken. thanks for the recipe. I tried to find the korean spicy uncooked crab on your website but i didn’t find it. are you gona share the recipe in the future?

  64. Lee
    Posted December 23rd, 2009 at 1:35 pm | # |

    Love your cooking on youtube! I just bought your two cookbooks vol I and II. I can’t wait to get them. I have a question about the starch used in your Dakkangjung…is it corn starch or potato starch? What kind is it? Thank you! Lee

    • Andrea
      Posted December 24th, 2009 at 5:01 pm | # |

      it is corn starch she said it in the video =)

    • Maangchi New York City My profile page joined 8/08
      Posted December 24th, 2009 at 5:13 pm | # |

      It doesn’t matter much. You could use corn starch, potato starch, and sweet potato starch.

  65. Cyn
    Posted December 21st, 2009 at 10:47 am | # |

    Maangchi~ I love your site. I especially like that you include the names of the recipes and some of their ingredients in Korean. I live in Korea and it is sometimes difficult to read an English recipe but to try and find out what those ingredients are in Korean…

    If you use a whole chicken, do you cut it up but leave the bone in before frying it or do you just cut off the meat and fry that.

    Also, what is starch powder (in Korean)? I can’t seem to find it.

  66. Anna
    Posted December 18th, 2009 at 9:19 pm | # |

    Maangchi,
    Hi! Plan on making this for a workplace potluck on New Year’s Eve. Are the peanuts raw or roasted before adding to the recipe?
    Thanks,
    Anna

  67. Tom
    Posted November 22nd, 2009 at 8:14 am | # |

    Hi,

    I just want to say how my wife and I love your website. She is half Korean but grew up outside of the country in a family not much fond of food, and now we are both so curious to learn to prepare these wonderful dishes. In Europa, there is fairly little culinary literature focusing on Korea, so your site is a real cultural contribution!!

    Thanks,
    Tom

  68. Andrea
    Posted November 21st, 2009 at 2:34 pm | # |

    thanks a lot for this recipe it is sooo good!

  69. Aio
    Posted November 20th, 2009 at 1:17 am | # |

    what brand of vinegar and soy sauce did you use? Kikkoman and Heinz apple cider vinegar good enough? Thanks

    • danielle
      Posted December 22nd, 2009 at 1:32 pm | # |

      I’m no Maangchi, so maybe she has another opinion, but I personally always use regular white vinegar. It has turned out very well the 4 or 5 times I’ve made it now. You could use apple cider vinegar, but that has such a distinct taste – it would be a different flavor than the usual dakkangjung, maybe. Kikkoman soy sauce should be fine. :)

  70. Sharon
    Posted November 12th, 2009 at 3:26 pm | # |

    I just wanted to say thank you! this recipe looks amazing :)

  71. Dee
    Posted November 7th, 2009 at 10:39 pm | # |

    Maangchi, when I tried your this recipe my end product, all the chickens stick to each other and the sugar coating actually harden. It was so hard to chew inside the mouth because the coating will stick to the teeth. May I know what goes wrong with my end product?? Cause I really want to taste how good your recipe can be. Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted November 8th, 2009 at 12:44 am | # |

      I’m sorry to hear that the sauce turned out too sticky! It must have been sizzled too long. Next time you make it, don’t boil it so song. cheers! : )

      • Dee
        Posted November 12th, 2009 at 10:12 am | # |

        Ok. I will take note during my next attempt. :D Thanks alot.

  72. sirdanilot
    Posted November 4th, 2009 at 2:29 pm | # |

    I made this and it turned out fine. Thank you!

  73. Dana
    Posted October 31st, 2009 at 9:55 pm | # |

    I just wanted to say that I found your website by accident and that I am totally glad that I did…I’ve been trying to find good “home-made” recipies for the korean food that I love. I’ve always asked my mom or my older sisters (they’re full korean and I am half) to teach me but they are always to busy. Thank you so much!

    • Dana
      Posted November 2nd, 2009 at 7:48 pm | # |

      Also can you just use chicken breast?

  74. Thaory
    Posted October 30th, 2009 at 6:16 pm | # |

    My boyfriend doesnt like chicken wings and i made him these and he just looovvvesss it! He ate all of it lol.

  75. shedorvin
    Posted October 25th, 2009 at 11:46 am | # |

    Please, please tell me how to make Yang Yum chicken. It is so delicious with the pickled radish. I’m so happy that I found your site. I lived in Korea for four years and I miss it so much. It is so helpful to have your video and the recipe at the same time.

  76. pam d. novilla
    Posted October 16th, 2009 at 5:24 pm | # |

    hi maangchi,
    i tried your dak kang jung today this is my first time to
    cook korean chicken, my husband & i love it. sooooo delicious,
    crispy outside & soft inside.i used honey instead of corn syrup and white sugar instead of brown coz i dont have any in my kitchen. maybe next time i make it i’ll reduce the sugar & honey coz i find it too sweet. but to top it all excellent recipe. thanx for sharing your
    recipe…. Godbless……

  77. mel san pedro
    Posted October 6th, 2009 at 10:58 am | # |

    hi ms. maangchi! anyong ha seo ^^ dont know the exact spelling hehe anyways i hope you get wat im saying anyway, i want to tell you that your dish is really really great especially with hot rice yum yum!
    i have question though, ive got friends who will come over and im planning to use your recipe AGAIN ^^and just wondering if how can i make the sauce thinly without affecting its taste. because im worried that the chicken might harden or caramelized too much if it will wait for 2 hours before the guest eat it.thank you and will really appreciate your advice ^^

    • Maangchi New York City My profile page joined 8/08
      Posted October 7th, 2009 at 8:20 am | # |

      oh, I’m very sorry about lat reply. Last night I was too busy last night. I hope your dakkangjung turned out good.
      Check the step 5 in the recipe “add 1 cup of corn syrup and keep Boil the sauce for 15-20 minutes instead of 30 minutes, then your sauce is not going to be too thick.

  78. melai
    Posted October 6th, 2009 at 10:47 am | # |

    hi maangchi, ive tried your recipe and it was really good! thanks for sharing it. i do have question, how can i make the sauce thinly not too thick so the sauce will be not be too sticky and the coating will not harden much?

  79. Yaingy
    Posted October 4th, 2009 at 5:06 am | # |

    im only 15 and i tried this couple of months ago, and it was YUMMY! but EXTREMLEY sticky haha!

  80. GuimarasManga
    Posted September 27th, 2009 at 2:33 am | # |

    Thanks a lot, momy!
    my friends loved it! =)
    Chooseok is coming. Oct.3 i think…
    “H♥ppy Chooseok!” to you and your family!!

  81. Bridgett
    Posted September 25th, 2009 at 8:58 pm | # |

    This recipe was a HUGE hit. It barely made it to the table. Everyone loved it. Thanks for your help! :D

  82. Donald
    Posted September 25th, 2009 at 8:51 pm | # |

    Maangchi

    I made the dakkangjung for our Korean exchange student living with us. I had never seen or tasted this dish so I was unsure of how the taste and texture should be. We loved it and she seemed to enjoy it but said it was not as crispy as it should be. My sauce was sticky and from what I got from her was that the sauce should be a crunchy coating I think maybe like the coating of a candy apple. Is this correct?

    Thanks for your recipes and the videos. They are great. I will be trying more.

    • Maangchi New York City My profile page joined 8/08
      Posted September 25th, 2009 at 9:46 pm | # |

      yes, well made dakkangjung has very crunchy skin and soft meat.
      Thank you for your update. I’m sure your next batch of dakkangjung will turn out great!

  83. Bridgett
    Posted September 23rd, 2009 at 1:13 pm | # |

    Hi,

    I’m planning to make this dish for two potlucks coming up. What type of dried ingredients can I use? Is there anything besides the nuts and ginger you mentioned?

    • Maangchi New York City My profile page joined 8/08
      Posted September 23rd, 2009 at 10:57 pm | # |

      You could add sesame seeds and pine nuts, too. I think that’s enough. I guarantee your dakkangjung will get all attention from the people at the party. Some Americans are going crazy when they taste my dakkangjung. : )

      • Bridgett
        Posted September 24th, 2009 at 8:33 am | # |

        Thank you very much ^_^v

  84. Anonymous
    Posted September 22nd, 2009 at 11:31 pm | # |

    WOW! DELICIOUS! it is 9:30 PM in LA right now and i am tempted to go to the store to buy some wings to make this recipe now! haha..i will wait until tomorrow ^^ thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted September 23rd, 2009 at 11:52 am | # |

      Let me know how your dakkangjung turns out. Thank you!

      • Anonymous
        Posted September 25th, 2009 at 5:45 pm | # |

        I made it on Wednesday and it was SO DELICIOUS!!!!

        It was my first time cooking with ginger and I thought the taste would be too strong, but it was amazing :-)

        Now that you’ve taught me, I think I will cook more recipes with ginger!

        Thank you Maangchi!

  85. JT
    Posted September 5th, 2009 at 5:36 am | # |

    I just made this. This recipe is awesome.

  86. Belinda
    Posted August 20th, 2009 at 10:58 pm | # |

    Hi Maangchi!

    I cannot wait to try out this crispy chicken recipe. My question is can I use tapioca starch in place of potato starch? Would using tapioca starch prevent the chicken from getting crispy?

    I just made the kimchee porridge and will finish that recipe tomorrow!

    Thank you so much for sharing your recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted August 20th, 2009 at 11:36 pm | # |

      I used tapioca starch once, but it didn’t turn out good. I recommend using potato starch or corn starch.
      Good luck with making delicious kimchi tomorrow!

  87. happymom
    Posted August 18th, 2009 at 9:36 pm | # |

    HI maangchi, its happymom again, i wonder instead of using chicken wings, can I use chicken breast? because my husband has very high cholesterol, i wonder if i use chicken breast, it would taste as delicious as the wings?

    • Maangchi New York City My profile page joined 8/08
      Posted August 18th, 2009 at 10:07 pm | # |

      Of course fried chicken wings are more crispy than fried chicken breast, but you cam try it.

  88. happymom
    Posted August 18th, 2009 at 9:30 pm | # |

    Thanks so much maangchi, this recipe is super duper delicious! me and my husband had a wing fiesta tonight! thanks so much for posting your recipe!

  89. Richard Nguyen
    Posted August 14th, 2009 at 7:57 pm | # |

    Hi Maangchi!

    Tonight guess what I am having for dinner! You guessed it! I made it just now and it tasted wonderful we didn’t have any leftovers and it was not over powering at all!

  90. Anonymous
    Posted August 3rd, 2009 at 3:46 am | # |

    Hi Maangchi,

    all your food is delicious. I have a Korean boyfriend and sometimes he wonders how do I know to cook all these Korean foods well of coz i got cheat sheets from your sites…i just wonder if you post a recipe for jjimttak ( the soy sauce chicken with potato nooddle). My Bf cooked it once and I really like it but he won’t cook anymore coz he said it troublesome and he won’t tell me the exact recipe!!! so if you could help tat would be great!!! thanks Maangchi!!!

    • Maangchi New York City My profile page joined 8/08
      Posted August 3rd, 2009 at 7:05 am | # |

      hehe, I’m your secret weapon!
      Ok, jjimdak recipe is already included in the list of my upcoming video recipes.

      • Mark
        Posted August 26th, 2009 at 12:03 pm | # |

        I went to Seoul with my Korean mother 5 years ago and had jjimdak at a restaurant. It was one of the most memorable dishes I ate there. I asked my relatives there how to make it, and unfortunately, no one could really give me a recipe. I look forward to seeing your video for it!

  91. miriam
    Posted July 21st, 2009 at 7:00 pm | # |

    hellooo i have a little question

    if i dont add the peanuts it wil change the flavor ?

  92. Daijin
    Posted July 20th, 2009 at 12:45 pm | # |

    Hello Maangchi!!!
    I’ve been watching Kdrama for a year now and only recently i finished watching Gourmet by Kim Rae Won. From that, I was fascinated with Korean cuisine so last night i started browsing internet for recipes. until I had this chance to get onto your site. I was amazed with your dedication in sharing your expertise to us that you made all your instructions simple as possible. Also, I’m very impressed with the way you spend time replying to every comments you get from your supporters. I want to thank you for all your hard works.

    Today, i tried this “dakkangjung” and we did liked it, specially my kids loved it so much!!!First time that we had emptied the rice cooker!!! Anyways, I really wanted to try all your recipes but unfortunately here in Qatar we don’t get most of the needed ingredients. But still, i’ll work this out, maybe purchasing online will help…

    Thank you so much and pls. continue uploading recipes in future… All the best for you Maangchi!!!

  93. Jordan
    Posted July 14th, 2009 at 8:11 pm | # |

    Manngchi,

    Your recipe is awesome it is soo delicious and tasty, it went down a treat with the entire family. God bless and keep uploading those delicious recipes !

  94. JES
    Posted July 12th, 2009 at 4:25 am | # |

    Maangchi, can I able to use the ginger powder instead of ginger root?

  95. Shay
    Posted July 7th, 2009 at 5:21 pm | # |

    An-Yong!!!

    Maangchi I love your recipes and videos! I recently visited one of my favorite Korean markets and I purchased a pancake, it middle was taste like brown sugar maybe. I went back to the store and i notice that they actually sold a green tea flavor. Do you think you will ever make these delicious pancakes? or in Los Angeles they have a Korean Taco truck…or well maybe not the tacos, lol but pancakes??

    • Maangchi New York City My profile page joined 8/08
      Posted July 8th, 2009 at 6:34 am | # |

      oh, it’s a kind of street snack called “hoddeok”! Yes, it’s one of my upcoming video recipes. Delicious!

  96. May Loh
    Posted June 30th, 2009 at 5:37 pm | # |

    Hi Maangchi,

    I went to the korean mart the other,I was told by the person that i can use the brown sugar syrup to subtitute with corn syrup. Maybe I know if this is suitable?

    Thanks

    May loh

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2009 at 5:48 pm | # |

      Yes, you can use the brown corn syrup. There are 2 kinds of mulyeot: brown and white. You can use either one.

  97. Diana
    Posted June 22nd, 2009 at 7:17 pm | # |

    I think you’re amazing at cooking and you seem very sweet. I’m looking forward to your next videos and using this chicken wing recipe. Thanks for your help(:

  98. Nguyen Thi Phuong, Vietnam
    Posted June 12th, 2009 at 4:35 am | # |

    Dear Ms. Maangchi

    Your website is very helpful for me. I’m Vietnamese but I like Korean food, it’s very delicious. When I read your website, I will try to make Korean food for my family.

    Thanks and best regards
    Phuong

    • Maangchi New York City My profile page joined 8/08
      Posted June 12th, 2009 at 7:33 am | # |

      Phuong,
      You must be very interested in cooking! I’m sure your family will be impressed with your Korean dishes. Good luck!

  99. zeekzeek
    Posted June 9th, 2009 at 10:41 am | # |

    Hi Maangchi,

    Thank you for your wonderful recipes, I’ve made a lot from those ( like cabbage kimchi, oi sobagi, radish kimchi also Stirfried dried anchovy side dish, dukbokki….) all are so yummy. I love korean food so much.

    Then I have a question about this sweet and crispy chicken. My friends will open a party and I want to make this main dish, how long could these chicken keep crispy after being cooked? Or should I let it in the oven just a few minutes before the party to make it crispy again?

    All the best wishes from Germany and waiting for your coming recipes

    • Maangchi New York City My profile page joined 8/08
      Posted June 9th, 2009 at 8:07 pm | # |

      One good thing about this dish is that you can make it hours in advance. It will still be crispy up to 6 hours, not overnight though. I wish I could join the party! : )

  100. Kimmie
    Posted June 4th, 2009 at 3:21 pm | # |

    Dear Maangchi…
    I am not sure of the name of the recipe, but when I stayed in South Korea I visited a place near Camp page, I think it was called Taegu. They were known for these little restaurants that made the best spicy chicken pot. It was a huge skillet on the table and they loaded it up with rice, noodles, vegtables, and tons of chicken pieces. Do you have a recipe similar to this??? I loved it so much!

  101. Eric
    Posted June 1st, 2009 at 11:52 am | # |

    Could you please post a recipe for Yam Yung chicken?

    My girlfriend and I made this, and it didn’t quiet taste like Korea.

    I miss Yam Yung so much, and this recipe was the closest I could find.

    • Maangchi New York City My profile page joined 8/08
      Posted June 1st, 2009 at 4:18 pm | # |

      yes, yangnyum tongdaak (spicy and crispy chicken) is already included in the list of my upcoming recipes. Thank you for your request!

      • Eric
        Posted June 6th, 2009 at 8:14 pm | # |

        Thanks.

        May I ask when? :)

      • Maangchi New York City My profile page joined 8/08
        Posted June 7th, 2009 at 12:02 am | # |

        Eric,
        I can’t promise when to post it, but someday!
        thank you very much for your interest in my recipes!

  102. Nanci Mitchell
    Posted May 26th, 2009 at 1:56 pm | # |

    I made this recipe and it was really tasty. I was curious if you had a recipe for “Volcano Chicken”. I have researched it and there are many variations it seems. Is there a particular traditional version or way to make it? We thought this recipe would be close, but it was more sweet than spicy. (Delicious anyhow though!!!) Thank you for your time and recipes!!!! :)

    • Maangchi New York City My profile page joined 8/08
      Posted May 26th, 2009 at 3:56 pm | # |

      haha, you must like real hot spicy food! There is no volcano chicken dish in Korean cooking, but you can use more hot spicy pepper or pepper sauce in your seasoning mix. I will post some more spicy chicken recipes in the future. Thanks a lot for your question.

      If you want to discuss it more, leave your question here on the forum on my website.
      http://www.maangchi.com/talk/forum/general-discussion
      someone else may know what it is.

      • Nanci Mitchell
        Posted May 27th, 2009 at 9:41 am | # |

        Yes, I LOVE hot and spicy food!!!! :) I have tried volcano chicken for the first time a few weeks ago and I can’t get enough! Thank you very much for the link, I will post it on your forum to see what kind of responses come back!!! Have an awesome day!

  103. Nanci Mitchell
    Posted May 23rd, 2009 at 9:28 pm | # |

    Maanchi –

    Thank you for posting this recipe. I made it for my boyfriend and his friends. They loved it. I like more spice, but that can always be adjusted. Thank you for also posting the video. It made it much more helpful!!! I am looking forward to making many more of your recipes!!!!

  104. sully
    Posted May 12th, 2009 at 10:31 am | # |

    hi! i like your dakkang jung recipy.it’s look very nice.i like
    korean food.all the best to you and your work.

    • Maangchi New York City My profile page joined 8/08
      Posted May 12th, 2009 at 5:39 pm | # |

      oh, it sounds like you haven’t made it yet, try it out and update me! Thank you for your interest in my recipes!

  105. leena
    Posted April 27th, 2009 at 9:17 pm | # |

    hey maangchi ^^
    omg i really want to try making this one day (:
    i have a question though . i dont have any starch powder or corn/potato starch. is there any other substitute for this? or it will have a different taste without it?

  106. chris
    Posted April 21st, 2009 at 1:07 pm | # |

    hi maangchi…i try to make this eventhough i didnt put peanut but still nice!! thank you for your recipe^^

    by the way can i know what i can use to replace the corn syrup?thank you:)

  107. James
    Posted April 10th, 2009 at 7:16 pm | # |

    Hi, Maangchi..Just wondering what is 1 cup of flour in grams? & what is 1 cup of water in ml in your recipes? Thanks so much..

    • Maangchi New York City My profile page joined 8/08
      Posted April 10th, 2009 at 7:42 pm | # |

      I’m sorry that I can’t give you exact answer because I don’t have a kitchen scale at the moment.
      A cup is a measure of volume, but a gram is a measure of mass.

      Here are A FEW COMMON FOODS and their conversion from cups to grams (notice how much the weight varies!):

      Granulated sugar: 1 cup = 200 grams
      Brown sugar: 1 cup, packed = 220 grams
      Sifted white flour: 1 cup = 125 grams
      White rice, uncooked: 1 cup = 185 grams
      White rice, cooked: 1 cup = 175 grams
      Butter: 1 cup = 227 grams
      Almonds, slivered: 1 cup = 108 grams
      Oil: 1 cup = 224 grams
      Maple syrup: 1 cup = 322 grams
      Milk, non-fat: 1 cup = 245 grams
      Milk, sweetened condensed: 306 grams
      Broccoli, flowerets: 1 cup = 71 grams
      Raisins: 1 cup, packed = 165 grams
      Milk, dry: 1 cup = 68 grams
      Yogurt: 1 cup = 245 grams
      Water: 1 cup = 236 grams
      Confectioners sugar: 1 C = 110 g
      Cocoa: 1 C = 125 g
      From
      http://wiki.answers.com/Q/How_many_grams_are_in_one_cup

      • James
        Posted April 11th, 2009 at 11:02 am | # |

        I assume 1 cup of flour in your recipe = 125grams then. Thanks so much for your reply. Cant wait to try your recipe already by today :D

  108. Risa
    Posted April 9th, 2009 at 10:14 pm | # |

    Hi maangchi!!!

    I can’t wait to try this!! It looks like this chicken dish that’s very popular in san francisco …, anyway, will this work with fish as well?

    Risa

    • Maangchi New York City My profile page joined 8/08
      Posted April 9th, 2009 at 10:47 pm | # |

      I guess using fish will not be appropriate for this recipe because the fried fish pieces will be easily broken when they are mixed with sticky candylike sauce.

  109. Renee
    Posted April 7th, 2009 at 12:15 pm | # |

    This recipe looks wonderful! :)

    I don’t eat corn syrup; is there anything I can replace it with or just leave it out? Thanks!

    Love your videos! Made kimchi last week and it turned out great!

    • Maangchi New York City My profile page joined 8/08
      Posted April 9th, 2009 at 10:41 pm | # |

      You could use sugar or honey according to your taste. Corn syrup makes your fried chicken shiny and sticky.

  110. Angela
    Posted April 6th, 2009 at 7:26 pm | # |

    Hello, my classmates and I are covering North & South Korea in our Global Issues class. We need to make a dish or 2 and bring it in & tell how we made it. I was wondering if this would be easy enough to do and if you new of anything else I might cook. I will need to use a crock pot to keep stuff warm. I really like the poaced egg dish with the way your mom made it with the rice. Do you think I could use Basmati Rice with it? Thank you ever so much Angela S.

    • Maangchi New York City My profile page joined 8/08
      Posted April 6th, 2009 at 8:23 pm | # |

      You are going to do some presentation about Korean food, then you will have to use short grain rice that most Koreans eat. You could make bibimbap, too for your presentation.

    • Anonymous
      Posted April 8th, 2009 at 2:12 am | # |

      Basmati rice are Long Grain Rice BUT Korean is Short Grain & Sticky
      I made Kimbap with Basmatief eventhough it Was quite Delecious

  111. Maangchi New York City My profile page joined 8/08
    Posted March 21st, 2009 at 9:29 pm | # |

    tintin,
    Good luck with your dakkangjung making!

  112. tintin
    Posted March 21st, 2009 at 2:20 pm | # |

    i am salivating now, i will try this tomorrow!

  113. Maangchi New York City My profile page joined 8/08
    Posted March 21st, 2009 at 12:13 am | # |

    Teresa,
    I don’t remember which vinegar I used when I filmed the video recipe. Yes, you could use rice vinegar.

    Anna,
    oh, I know how you feel now by reading your words “The taste has haunted my memories for years.” ! Let me know how your chicken dish turns out later if you make it.
    Thank you!

  114. Anna
    Posted March 20th, 2009 at 12:17 pm | # |

    Thank you so much for posting this recipe and video! I found your blog from a video link on Youtube. This dish was a freebie from the chef at our favourite Korean restaurant, and it was love at first bite. I’ve been looking for years for a recipe or even just the name, so I can ask for it in a restaurant. The taste has haunted my memories for years. Thank you again for all your hard work on this website, now I can learn how to make my favourite Korean dishes.

  115. Teresa
    Posted March 20th, 2009 at 11:58 am | # |

    Did you use apple vinegar for the dakkungjung? Will rice vinegar work without compromising the taste?

  116. Maangchi New York City My profile page joined 8/08
    Posted March 14th, 2009 at 8:11 pm | # |

    Murasaki Shikibu,
    I would not use lemon because it might give some strong flavor. Use some vinegar.

  117. Murasaki Shikibu
    Posted March 14th, 2009 at 5:14 pm | # |

    Can I use lemon juice instead of vinegar?

  118. Maangchi New York City My profile page joined 8/08
    Posted March 9th, 2009 at 8:53 am | # |

    tina,
    oh, your mom uses rice powder? Sure, why not?

  119. tina
    Posted March 9th, 2009 at 2:41 am | # |

    Hi Maangchi,

    My mom uses rice powder when coating the chicken wings, can i replace the flour amount with the rice powder instead?

  120. Maangchi New York City My profile page joined 8/08
    Posted February 24th, 2009 at 1:15 am | # |

    Angelika,
    I’m sorry to hear that!
    but, no problem! Next time, cook the sauce less than 20 minutes then. Maybe 10 minutes? I am using my gas stove to cook, but the cooking time may be different depending on what kind of stove you use. If your sauce ends up so hard like solid rock, just pour some water and boil it again instead of scraping it off the pan with a knife. : )
    Try it out again next time and let me know.

  121. Angelika
    Posted February 20th, 2009 at 11:16 pm | # |

    Maangchi, I have no idea what happened! The chicken I made was perfect and very tasty, however something happened to the sauce! The sauce turned rock solid while I was cooking it. I cooked it on medium heat for about 20 minutes (I was stirring it before to) however at that 20 minutes I noticed the sauce was becoming very very hard while i was stirring it. So I turned the heat off and the sauce became so hard that I had to scrape it off of the pan with a knife. Do you have any idea at what might have gone wrong? I followed the recepie exactly.I also have an electric stove so do you think maybe the medium heat on an electric stove is different from the med heat on the gas stove?

  122. Maangchi New York City My profile page joined 8/08
    Posted February 13th, 2009 at 11:04 pm | # |

    Vince,
    It doesn’t matter much. Use any vinegar. Let me know how it turns out. Thank you!

  123. Vince
    Posted February 13th, 2009 at 10:07 pm | # |

    One question on the Dakkangjung (chicken)recipe, in your replies it appears you stated that (apple) cider vinegar is good, but I see you using a clear vinegar in your video….what is that particular vinegar? I want to try the recipe to impress my wife and frineds, but am not sure if (apple cider) vinegar is correct for this…can you please help with what is the best vinegar for this dish. I love your dishes and videos by the way.

  124. Maangchi New York City My profile page joined 8/08
    Posted February 13th, 2009 at 5:31 pm | # |

    Patricia,
    This dish is good selection for pot luck party because you don’t have to reheat it before serving. After making it, just put it at room temperature until you serve.

  125. Patricia
    Posted February 13th, 2009 at 12:58 pm | # |

    Hello! I was wondering when this dish gets served, does it have to be served immediately or can is there a way to keep it warm until guests arrive? I know the sauce has a thick consistency and I’m afraid it may cause the wings to harden if I let it cool. Thank you!

  126. wellaini
    Posted February 4th, 2009 at 10:36 pm | # |

    maangchi,
    i’m impressed by your videos since i found it by a mistake that day. they’re very clear and easy to understand and fun also. so i have a suggestion here, can you make a video about how to make a sauce for particular dishes. i’m sure it should be interesting for people who are desired to learn in cooking. i hope you will do it in the future. Thank you!

  127. Maangchi New York City My profile page joined 8/08
    Posted January 27th, 2009 at 6:46 pm | # |

    amanda,
    I see that you lo~ve your son dearly! : )

  128. amanda
    Posted January 27th, 2009 at 3:48 pm | # |

    Maangchi,

    Thank you so much for all your wonderful recipes and easy to use/view site! We adopted our son from Korea and you have helped me to incorporate his culture into daily lives! Thank you!

  129. Maangchi New York City My profile page joined 8/08
    Posted January 22nd, 2009 at 11:38 pm | # |

    james,
    let me know how your Korean cooking turns out.
    My hot spicy fried chicken recipe will be posted someday in the future. Thank you!

  130. james
    Posted January 22nd, 2009 at 7:58 pm | # |

    wow, is this similar to the style of chicken at places like bon chon chicken and cheogajip? i recently discovered those two korean restaurants in the northern virginia area but i was having trouble finding out the way to cook this style of fried chicken at home.

    i’ll be trying your recipe this weekend, thank you for the clear and well displayed step by step process!

  131. Maangchi New York City My profile page joined 8/08
    Posted January 19th, 2009 at 2:11 pm | # |

    Jasmine,
    I use roasted peanuts and sesame seeds.

    spinningleaf,
    wonderful! Thank you for your detailed description about how to prepare peanuts for this recipe.

  132. spinningleaf
    Posted January 19th, 2009 at 12:18 pm | # |

    Hello, Maangchi

    Thanks for the great recipe. The dish came out great. I tried something a little different with the peanuts though. I crushed them up first, mixed the the chicken with the sauce, then rolled the pieces in the crushed peanuts. made them even crunchier. thanks again. look forward to trying another one of your recipes.

  133. Jasmine
    Posted January 17th, 2009 at 11:42 pm | # |

    I love your website!!!! Before I start on this recipe, I have one question about the peanuts and sesame seeds, do you use raw peanuts and raw sesame seeds, or do you cook them before hand?

    Thanks!

  134. Maangchi New York City My profile page joined 8/08
    Posted January 9th, 2009 at 8:17 am | # |

    Jen,
    When the ginger slices are cooked for a long time with sugar, it turns out like jelly looking candy. It will be ok. If you are worried about the flavor, use less amount than the recipe then.

  135. Jen
    Posted January 8th, 2009 at 11:26 pm | # |

    Dear Maangchi,
    I found your website a couple weeks ago & love it! I actually have my computer in the kitchen & follow along. This dish looks really good but my kids do not like the taste of ginger when its really strong. Does this dish have a strong ginger taste?

  136. Maangchi New York City My profile page joined 8/08
    Posted January 4th, 2009 at 11:24 am | # |

    hannaone,
    Of course I don’t mind it.
    oh, your website is terrific!
    http://www.hannaone.com/Recipe/

  137. hannaone
    Posted January 4th, 2009 at 5:23 am | # |

    Hi Maangchi

    I ran across your site a couple months ago, and I think it is great. As a former Korean restaurant owner, and someone who has loved Korean food for a long time, I am happy to see your efforts at spreading knowledge about Korean cooking.
    I have operated a website with recipes from my restaurant and my wife’s family cooking for several years now, and I hope you don’t mind that I added a feature on my site to search your site for recipes.

    Please keep up the good work.

  138. Maangchi New York City My profile page joined 8/08
    Posted December 28th, 2008 at 5:36 pm | # |

    sasha,
    yes, of course you can use rice vinegar, too, but honey is much sweeter than corn syrup. Use half what I use in the recipe.

  139. sasha
    Posted December 28th, 2008 at 7:28 am | # |

    maangchi, can i use rice vinegar for the sauce? should i just add more sugar or can i use some honey in it if i dont have corn syrup?

  140. Maangchi New York City My profile page joined 8/08
    Posted December 19th, 2008 at 5:49 pm | # |

    candice,
    I think apple cider vinegar is good. I like apple cider vinegar. (사과식초 in Korean)
    Yes, gochugaru(hot pepper flakes) will be ok.

  141. candice
    Posted December 19th, 2008 at 4:47 pm | # |

    hi!

    I’m going to make this dish for my son’s 100th day. What kind of vinegar are you using here? And is it ok to use gochugahloo instead of pizza pepper flakes?

  142. Maangchi New York City My profile page joined 8/08
    Posted December 15th, 2008 at 10:18 am | # |

    Jennifer,
    yes, practice makes perfect! I’m sure your korean cooking skill get better and better by time passes!
    Your children are lucky to have a mom like you! Say hello to them. : )

  143. Jennifer
    Posted December 14th, 2008 at 8:51 pm | # |

    Hi Maangchi!

    Although my hobakjuk didn’t turn out, I didn’t give up on cooking Korean foods. I’m so glad I kept trying!

    I made this dish tonight and my family loved it…especially my children (both of whom are adopted from S. Korea).

    Mashinnun!

  144. Maangchi New York City My profile page joined 8/08
    Posted December 11th, 2008 at 3:26 pm | # |

    charlie
    I’m very happy to read your comment especially you got some ideas from my recipes. It sounds like you are good at cooking!

    Jenny,
    Yes, I use the same oil twice. Thanks!

  145. Jenny
    Posted December 11th, 2008 at 1:45 pm | # |

    maangchi
    do u use the same oil twice?
    or can you put in new vegetable oil?

  146. charlie
    Posted November 16th, 2008 at 5:35 am | # |

    Hi Maangchi,

    I found your website by mistake today and found myself can’t let go. All your demos are easy to follow and very detail. I like that you even show shortcuts or subsititutes as a busy mom, sometimes we do need to use shortcuts or subsititutes. You give me lots of ideas even though I have not been in Korean cooking except did Kimchi once before.

    I love Korean minus the heat which I can control if I am cooking. So thanks for your recipes and I definitely will come back to cook a few of the favourites. Thanks.

    Big Fan.

  147. Maangchi New York City My profile page joined 8/08
    Posted November 10th, 2008 at 8:30 pm | # |

    Susan,
    I don’t know what daegu muri jjim is. Please leave your request on the forum on my website if you want. I hope someone else gives you good answer.
    http://www.maangchi.com/talk/forum/recipe-request

  148. Susan
    Posted November 10th, 2008 at 10:57 am | # |

    hello. i was hoping to find a recipe for daegu muri jjim. would u happen to know one that u can share? thank u!

  149. Sandy L.
    Posted November 7th, 2008 at 6:29 pm | # |

    hi maangchi! I loved this recipe! i made it for my friends and they all loved it too! 정말 감사합니다.

  150. anonymous
    Posted November 7th, 2008 at 11:05 am | # |

    hi maangchi :)
    this dish looks delicious! can’t wait to try it out.
    just had a question about how long you cooked the chicken the second time around.?

  151. mister_doodi
    Posted October 29th, 2008 at 10:45 pm | # |

    Thank you so much, I was googling all week to find this recipie and the video was extreamly helpful.

  152. Maangchi New York City My profile page joined 8/08
    Posted October 28th, 2008 at 7:58 pm | # |

    Michael,
    You are the champion of dakkangjung now! : )

  153. Michael
    Posted October 28th, 2008 at 4:43 pm | # |

    Hi Maangchi,
    I just discovered your videos about a month ago and love them! My stepmom is Korean and raised me since I was about 5, so I love all Korean foods and love to cook them. I recently went to my stepmom’s Korean Church picnic. The church is just starting out and only has about 20 members, because there are not many Koreans in our town. I made a huge batch of your Dakkangjung wings and everyone went crazy over them! Everyone wanted the recipe I used. Thanks so much!

  154. Maangchi New York City My profile page joined 8/08
    Posted October 25th, 2008 at 7:30 am | # |

    Samuel,
    Hi, check out my dakkangjung recipe here
    http://www.maangchi.com/recipe/dakkangjung

    I’m going to post another kind of fried chicken dish later.

    Thank you very much!

  155. Samuel
    Posted October 25th, 2008 at 2:19 am | # |

    Hi Maangchi! This might just be the recipe I’ve been trying to track down. A popular restaurant here in San Francisco called San Tung makes these dried fried chicken wings, and everyone who’s ever tasted them craves them like no other! Pictures of these wings if you’d like to see how they turn out: http://www.foodhoe.com/?p=296

    I just wanted to ask one question – how long do you fry the chicken a second time for? And do you wait for the oil to heat up again to 350-380 degrees? Thanks so much for your wonderful recipes – I’m gonna do this for a big gathering of friends soon!

  156. Maangchi New York City My profile page joined 8/08
    Posted October 16th, 2008 at 6:43 am | # |

    Pucca
    check my ingredient sdection.
    http://www.maangchi.com/ingredients/potato-starch

  157. Pucca_2
    Posted October 15th, 2008 at 9:33 pm | # |

    Hi Maangchi….I want to know what is starch powder..

  158. Bok
    Posted October 11th, 2008 at 4:28 am | # |

    Hi! I was only able to see your video now. The chicken looks really good…:) I think I’m going to try it.

    Keep it up! :)

  159. Maangchi New York City My profile page joined 8/08
    Posted October 5th, 2008 at 9:02 am | # |

    miloodee,
    Yes, it is.

  160. miloodee
    Posted October 4th, 2008 at 11:06 pm | # |

    hi Maangchi!
    is the starch powder here potato starch?

  161. Mee Yeon
    Posted September 19th, 2008 at 10:21 am | # |

    Hello Maangchi,
    I make this last night and is very super good! My boyfriend like very very much!!!!!!

  162. Sylvia My profile page I'm a fan! joined 9/08
    Posted September 12th, 2008 at 5:42 am | # |

    Oh here’s the recipe!!!
    Now I know what this is called.
    Thank you again for a wonderful video.

  163. jenny
    Posted September 12th, 2008 at 3:16 am | # |

    Hi Maangchi i replace the corn syrup with 2 tbsp full of maltose.not too sweet.also turn out great

  164. Jay
    Posted August 23rd, 2008 at 4:10 pm | # |

    Maangchi, thank you so much! I’m excited to see your videos for this one. Can’t wait!

  165. Maangchi New York City My profile page joined 8/08
    Posted August 23rd, 2008 at 6:41 am | # |

    Jay,
    Thank you for the link.
    It’s called “yang nyum tong dak (양념통닭)” in Korean (fried chicken coated with hot and spicy sauce)
    It’s very popular chicken dish in Korea. Actually it’s already in the list of my upcoming cooking videos and recipes.

    The reason they put some milk in chicken is to remove the smell of chicken. My yangmyun tongdak recipe will be much more simpler than the one you sent me the link.

  166. Jay
    Posted August 22nd, 2008 at 8:57 pm | # |

    Hi Mangchi. I’m glad I found your site! I recently had my first dak kang jung and tried looking for recipes but I guess there are different ways of making them. The first recipe I got had milk and gochujang included. I found it here: http://www.chow.com/recipes/11492 . I prefer your recipe, but I was wondering from the other site if that is also another way to make Korean chicken wings? Thank you!

  167. Maangchi New York City My profile page joined 8/08
    Posted August 20th, 2008 at 7:56 pm | # |

    Anonymous,
    No need to change oil.

  168. Anonymous
    Posted August 20th, 2008 at 7:48 pm | # |

    Hey Maangchi,I’m just wondering do I have to change the oil when I deep fry the chicken wings the second time?

  169. Maangchi New York City My profile page joined 8/08
    Posted August 17th, 2008 at 7:01 am | # |

    Rv
    You can make it without corn syrup. Use a little more sugar then. Your boyfriend will be very happy if you make this dish.

  170. Rv
    Posted August 17th, 2008 at 1:28 am | # |

    i just found your webside… and i like it.. im indonesian and now i have a relationship with korean guy.. beside i really like korean cusine~
    so i’ll try to make this dak kang jung for him…^^
    but i dont have corn syrup here.. is that affect the taste? thx..

  171. Maangchi New York City My profile page joined 8/08
    Posted August 13th, 2008 at 7:24 pm | # |

    james,
    mashiso yo! I agree with you!

  172. james
    Posted August 13th, 2008 at 5:21 pm | # |

    i love your blog! thanks for all the great instruction. i feel like i’m in the kitchen watching, and helping, my mom cook, she’s korean.

    i made this dish the other night for my boyfriend, and a friend, after we got back from the bar, along with some fresh kim chi i recently made. they both loved it. my boyfriend said it was like sesame chicken but way better.

    mashiso!

  173. Maangchi New York City My profile page joined 8/08
    Posted August 11th, 2008 at 6:50 pm | # |

    andrea H,
    Welcome to my recipe blog!
    I already posted the dish “Job chae” on my blog and YouTube. Check it out. : )

    http://www.maangchi.com/recipe/job-chae

  174. andrea H.
    Posted August 11th, 2008 at 6:39 pm | # |

    hi Maangchi, I am really a big fan of korean cusine, I went to New York this summer and all I had were korean foods, I would love to know how to make chapche ??? I know that I say it wrong, sorry, It kind of like potatoes noodles veggies mix, Can you help me please ?? :)

  175. Anonymous
    Posted August 5th, 2008 at 2:48 pm | # |

    Wow this looks great! I have a cousin also allergic to peanuts. I’m assuming you can leave them out and people can add it themselves if they want them? Thanks for sharing. I’m bookmarking your page. :D

  176. Maangchi New York City My profile page joined 8/08
    Posted August 3rd, 2008 at 10:16 am | # |

    kyra’s mom
    Your child’s name must be kyra. Say hello to him or her. : )
    Anyway I’m glad to hear that you can try out my recipes. You won’t regret following my recipes to make korean dishes. Ask me questions if you have while making. Thanks,

  177. kyra's mom
    Posted August 3rd, 2008 at 2:36 am | # |

    Hi Maangchi!
    I found your video last night when i browse for korean side dishes.
    I’m so glad and happy that I found your blog.
    I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
    B’cause of you, now I can try to make it myself.
    Thank you.

  178. kyra's mom
    Posted August 3rd, 2008 at 2:36 am | # |

    Hi Maangchi!
    I found your video last night when i browse for korean side dishes.
    I’m so glad and happy that I found your blog.
    I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
    B’cause of you, now I can try to make it myself.
    Thank you.

  179. kyra's mom
    Posted August 3rd, 2008 at 2:36 am | # |

    Hi Maangchi!
    I found your video last night when i browse for korean side dishes.
    I’m so glad and happy that I found your blog.
    I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
    B’cause of you, now I can try to make it myself.
    Thank you.

  180. kyra's mom
    Posted August 3rd, 2008 at 2:36 am | # |

    Hi Maangchi!
    I found your video last night when i browse for korean side dishes.
    I’m so glad and happy that I found your blog.
    I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
    B’cause of you, now I can try to make it myself.
    Thank you.

  181. kyra's mom
    Posted August 3rd, 2008 at 2:36 am | # |

    Hi Maangchi!
    I found your video last night when i browse for korean side dishes.
    I’m so glad and happy that I found your blog.
    I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
    B’cause of you, now I can try to make it myself.
    Thank you.

  182. Maangchi New York City My profile page joined 8/08
    Posted July 11th, 2008 at 7:42 am | # |

    Hi,anonymous,
    Yes, I used all purpose flour in this dish.

  183. Anonymous
    Posted July 10th, 2008 at 2:43 pm | # |

    HI! I’m loving your blog!! I wanted to tried many different recipes so much but I have to wait until I can go the Korean market, but I have a question…You mentioned the ingredient “flour” like what kind? All purpose or???Thanks

  184. bebepark
    Posted June 24th, 2008 at 11:14 am | # |

    this looks soo delish :) i guess im going to ask my mom to make it for mee ^^ haha.. the only time i really get to eat chicken like this is at partys >< because my mom order from the chan chi jeep place ..thankss

  185. Maangchi New York City My profile page joined 8/08
    Posted June 22nd, 2008 at 9:02 am | # |

    Thank you, ruth!

  186. ruth
    Posted June 22nd, 2008 at 8:48 am | # |

    been watching your videos and i’m very impressed on the way you present it… this one looks so delicious also. thank you for sharing.

  187. Ange
    Posted June 6th, 2008 at 9:45 pm | # |

    Hi Maangchi,

    I can’t wait for your new video. I’m sure it will be great !!

    The jelly has got such a refreshing taste to it and I’m sure it’s very healthy too..

    Angela

  188. Maangchi New York City My profile page joined 8/08
    Posted June 6th, 2008 at 5:37 am | # |

    Hi, Ange,
    I checked the link you sent me.
    It’s called “chung po muk” made from mung beans. There are a few kinds of popular jelly dishes which depend on what materials are used such as buckwheat, acorn, and mungbeans.

    check this out.

    http://en.wikipedia.org/wiki/Nokdumuk

    Anyway, you like the “chung po muk muchim”, actually it’s my favorite food.

    I will include this dish in the list of my future videos.

    Thank you.

  189. Ange
    Posted June 6th, 2008 at 3:42 am | # |

    Hi Maangchi,

    It’s me again, remember last time I was talking about “vu” the waterchestnut jelly, I found an image from the internet, if you scroll down to the middle bit you will see an image of the chestnut jelly.
    Do you know how to make this? I love this.

    http://www.aromacookery.com/aromacookery/2005/10/crystal_jade_ko.html

  190. Maangchi New York City My profile page joined 8/08
    Posted June 6th, 2008 at 3:07 am | # |

    Dear John Chang,
    Sure I will try to use molasses later. Thank you!

  191. John Chang
    Posted June 6th, 2008 at 2:49 am | # |

    Hi Maangchi. My mom makes something similar but she uses Molasses. Its a type of dark sugar syrup and it gives the sweet chicken crust a little bit of a deeper flavor. The peanuts are a great idea, I’m going to tell her to add peanuts. But try the molasses, I think you’ll really like the flavor!

  192. Ange
    Posted June 1st, 2008 at 9:14 am | # |

    Hi Manngchi,

    Cool, the side dish image you sent me looks yummy too. I will take a picture of the “vu” next week when I visit the Korean grocery store.

    I have already made 6 dishes from your recipes already, they all taste great, and my friends thought I actually bought them from a restaurant…. LOL…it was such a great compliment. I have also made cabbage kimchi and radish kimchi this afternoon, I will let you know the out come on Tuesday.

    can’t wait to do another soon.

  193. Maangchi New York City My profile page joined 8/08
    Posted June 1st, 2008 at 7:25 am | # |

    Angela,
    I think the dish is called “Mook” that looks like jelly. I will include it in the list of my upcoming cooking videos anyway.
    I found this on the internet.

    http://happyday.donga.com/food/cuisine_detail.php?cookid=20020419000004

  194. Ange
    Posted June 1st, 2008 at 1:29 am | # |

    Hi Maangchi,

    Thanks for returning your comments.
    “vu” is actually korean but I’m probably not pronouncing it correctly.

    Apparently it’s made from water chest nut powder and you slice them into small pieces and dressed with soy sauce vinegar, sugar, and shallots.

    Angela

  195. Maangchi New York City My profile page joined 8/08
    Posted June 1st, 2008 at 1:20 am | # |

    Dear Angela,
    oh, you are talking about lotus stem side dish. It’s usually sauteed with soy sauce and sugar or corn syrup. Sure I will make a video for the side dish and post it in my blog some day, but I can’t figure out what the jelly side dish “vu” you mentioned.

  196. Ange
    Posted June 1st, 2008 at 12:36 am | # |

    Hi Maangchi,

    I have only found your website last week and now I am a big fan of yours.

    your instruction is so clear and very easy to follow especially the videos, they are the best.

    I love korean food so much, especially the side dishes from the restaurant.

    I was wondering if you know how to make more side dishes, like the sweet lotus, and the “vu” the jelly side dish. I love “vu’ so much.

    Angela

  197. Maangchi New York City My profile page joined 8/08
    Posted May 26th, 2008 at 12:16 am | # |

    ka6_jeram
    Yes, you can keep the sauce in the refrigerator and use it when you make it. Thanks

  198. ka6_jeram
    Posted May 24th, 2008 at 3:20 pm | # |

    Can i make the sauce and keep it the fridge for later use?

  199. Maangchi New York City My profile page joined 8/08
    Posted May 15th, 2008 at 12:48 am | # |

    hello, christine!
    Yes, even though you leave ginger out, the taste will still be good.
    You can put some different kinds of nuts: pine nuts, walnuts, or almonds instead of peanuts.

  200. Christine
    Posted May 14th, 2008 at 3:13 am | # |

    Hi Maangchi, this looks so yummy, I can’t wait to try it! I have one question though, is the ginger taste strong? I’m not a big fan of ginger, so if I left it out, will it taste as good? Is there something else I can substitute it with?

    Thanks!

  201. Maangchi New York City My profile page joined 8/08
    Posted May 10th, 2008 at 8:37 pm | # |

    Dear Hendrian,
    Using a spoon to peel ginger is not a new trick. My grand mother and mother used it. I also used to peel it that way long time ago. Thank you for giving me chance to talk about it. : ) Nice!

  202. Anonymous
    Posted May 9th, 2008 at 8:59 am | # |

    hi maangchi,

    I saw how you peeled the ginger. Try this trick I learnt while working in the kitchen: instead of using a knife, use a tablespoon to peel. Just put the tip of the spoon onto the ginger and peel! Hope that helps.
    Regards
    Hendrian

  203. Anand
    Posted May 8th, 2008 at 10:20 pm | # |

    maangchi, do you have duck recipe? I’m duck lover and always hunt many duck dish with many style.. can u give me one? Thanks

  204. Maangchi New York City My profile page joined 8/08
    Posted April 16th, 2008 at 6:31 am | # |

    erasmusa,
    I am very glad to hear that you are learning about Korean food from my recipes. Now you can judge Korean dish that you are served at a korean resturant. “hmm, this soon du bu should be more thicker than this, only 1 shrimp?” or “oh, this cook must forget about using sesame oil!” etc… lol

  205. erasmusa
    Posted April 16th, 2008 at 2:19 am | # |

    hi maangchi! i’v been watching your vodcasts for months now. although i still haven’t cooked any korean food, i’ve learned about it and appreciate what goes into the food i eat in korean restaurants. all the best to you and your work! :)

  206. Maangchi New York City My profile page joined 8/08
    Posted March 30th, 2008 at 8:45 pm | # |

    Agasuka,
    Yes, you have to stir fry hot pepper flakes longer with some vegetable oil.

    I will give you this method which I don’t like beause it is time consuming. We call it gochu kierum.

    In a small heated pot, pour 5 TBS of vegetable oil first and 3-4 TBS of hot pepper flakes and stir it for short time. Then put some of this into Soondubu jjigae.

    I simplified by stir frying the hot pepper flakes with other ingredients and vegetable oil in the same pot.

    Your pictures will encorage some people to attempt trying to make some dishes without worrying.

    Thanks,

  207. Agasuka
    Posted March 30th, 2008 at 5:40 pm | # |

    Hi Maangchi,

    I saw your the column of “Bloggers who made my recipes”

    Other than what you posted, I also made the following:
    1. Bean Sprouts Side dish http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=143
    2. Jap Chae
    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=110
    3. Yuk Gae Jang
    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=90
    4. Jeon
    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=78
    5. Bulgogi Stew
    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=69
    6. Deon Jang Chigae
    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=54
    7. Kim Bap
    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=43

    By the way,
    sorry to inform you that my Soon du bu was a failure. I encountered the same problem as one of your youtube viewers. The hot pepper flakes floated in the soup and ruined the dish. I guess I should have stir fired it longer before pouring in the liquid.

  208. Maangchi New York City My profile page joined 8/08
    Posted March 30th, 2008 at 11:05 am | # |

    Rebecca,
    It looks very good! You changed the recipe a little to fit your taste, which is wonderful.

    I posted the picture of your delicious looking boneless dak kang jung dish under “Bloggers who made my recipes”.

  209. Rebecca
    Posted March 29th, 2008 at 11:53 am | # |

    Hi…

    This dish was so easy to follow! I guess I am a little strange when it comes to meat, I do no like bones. So I made the meal using skinless/boneless chicken breast, cut into bite size. I also added the crushed red pepper to the sauce. I included a picture for you. Thank you so much! I look forward to all of your other meals!

    http://i250.photobucket.com/albums
    /gg242/Mrs_T05/dakkangjung.jpg

  210. Maangchi New York City My profile page joined 8/08
    Posted March 25th, 2008 at 5:36 am | # |

    James,
    Wow, it looks perfect!

  211. james
    Posted March 25th, 2008 at 12:13 am | # |

    I know I wrote this as a video comment on youtube but I couldn’t tell if it posted without a hitch. Here it is again:
    >>
    Maangchi, I made this earlier tonight. There’s a picture on my website if you want to see how it turned out. I love it! I could see why this is a popular potluck dish. Thanks for sharing this with us.

    http://yakap.org/2008/03/dak-kang-jung.html
    >>

  212. Maangchi New York City My profile page joined 8/08
    Posted March 24th, 2008 at 6:14 pm | # |

    anne.h,
    sure, you must be good at cooking.
    Update me when you make other dishes.

  213. anne.h
    Posted March 24th, 2008 at 5:00 pm | # |

    Dear Maangchi,

    I found your website last week. I love your videos! I made bibimbap for my fiance and it was delicious. I hope I can make this one and all the others someday. Keep it up!

  214. Maangchi New York City My profile page joined 8/08
    Posted March 24th, 2008 at 3:20 pm | # |

    Hi, lillian,
    I was expecting your comment. : )
    Oh, your mom sounds like she has allergy in wheat.
    Yes, you can use all starch powder(either potato or corn) instead of mixing it with wheat flour.

    • Anonymous
      Posted June 30th, 2009 at 5:42 am | # |

      Thank you so much for sharing great recipes and cooking. Please keep up with the good work.

      Many thanks!

  215. Lillian
    Posted March 24th, 2008 at 2:13 pm | # |

    Maangchi these look transcendentally delicious! I can easily imagine they’re the first thing to go at potlucks. My mom can’t eat wheat–can I use all starch powder instead of mixing it with wheat flour? Also, what kind of starch powder is it? Thanks!


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