Maangchi's Korean food and cooking forum » Tag: chicken - Recent Posts

Maangchi on "Yang Nyum Tong Dak Recipe?"

Maangchi — Thu, 05 Apr 2012 14:03:53 +0000

Yangnyeom tongdak recipe! <a href="http://www.maangchi.com/recipe/yangnyeom-tongdak" rel="nofollow">http://www.maangchi.com/recipe/yangnyeom-tongdak</a>

Maangchi on "양념치킨"

Maangchi — Thu, 05 Apr 2012 13:38:27 +0000

Yangnyeom chicken recipe! <a href="http://www.maangchi.com/recipe/yangnyeom-tongdak" rel="nofollow">http://www.maangchi.com/recipe/yangnyeom-tongdak</a>

powerplantop on "Question about Buldak and spice level"

powerplantop — Fri, 20 Jan 2012 02:18:17 +0000

I am sure that in Korea you can find pure capsicum. But that stuff would be over kill. What you could try is some of the really hot sauces. Buy one and add some to jack up you Korean sauce.

Twistedkm on "Question about Buldak and spice level"

Twistedkm — Thu, 19 Jan 2012 23:33:49 +0000

I am a big fan of spicy foods and when I was in Korea there was 2 foods I fell in love with... Dak Galbi and Ssamdak. When I cook Dak Galbi it turns out perfect, however when I try to make Ssamdak (Buldak with cheese) It never has the spicy kick that Ioved. It seems like I have tried every pepper I could and either the taste isn't quite right or it is not that spicy. I have even went to the Korean market and bought the fresh red hot peppers and it still was not spicy. Some of the recipes are on this page <a href="http://www.maangchi.com/talk/topic/buldak-recipe.." rel="nofollow">http://www.maangchi.com/talk/topic/buldak-recipe..</a>. I have heard that in Korea it is possible to get pure capsicum? Is this true??? Any help would be greatly appreciated

Maangchi on "Dakdoritang"

Maangchi — Thu, 29 Dec 2011 05:04:28 +0000

I just posted my dakbokkeumtang (or dakdoritang) recipe video! <a href="http://www.maangchi.com/recipe/dakbokkeumtang" rel="nofollow">http://www.maangchi.com/recipe/dakbokkeumtang</a>

powerplantop on "chukpal[pork leg] fried chieken [pelicana fried chicken"

powerplantop — Sat, 01 Oct 2011 18:54:53 +0000

For the JokBal Here is Maanchis replay from a similar post. "I can eat jokbal (pork feet) dish a little but can't make it because I'm afraid to handle the feet! : ) Hope someone else gives you the recipe!" This is how I make it. <a href="http://www.youtube.com/watch?v=JK-Kwu0UGbQ" rel="nofollow">http://www.youtube.com/watch?v=JK-Kwu0UGbQ</a> I am not sure what kind of fried chicken your asking about.

philkore on "chukpal[pork leg] fried chieken [pelicana fried chicken"

philkore — Sat, 01 Oct 2011 15:56:59 +0000

anyong haseyo! i would like to request how took the chkpal or pork leg. i want to learn how to cook. hpe u have to upload n how it. and also also how to cook fried chicken like pelicaa is very deliciou or tasty, once again thnk u very much.

Maangchi on "I am looking for an Andong chicken recipe"

Maangchi — Tue, 13 Sep 2011 13:14:25 +0000

Here you go! <a href="http://www.maangchi.com/recipe/dakjjim" rel="nofollow">http://www.maangchi.com/recipe/dakjjim</a> Thank you for your patience!

Maangchi on "Andong Jjimdak"

Maangchi — Tue, 13 Sep 2011 13:13:40 +0000

georgia, yours sounds very tasty! This is my version! <a href="http://www.maangchi.com/recipe/dakjjim" rel="nofollow">http://www.maangchi.com/recipe/dakjjim</a>

georgia on "Dakdoritang"

georgia — Sat, 10 Sep 2011 15:19:07 +0000

Here is another recipe that you can try while waiting for Maangchi's. <a href="http://www.maangchi.com/talk/topic/korean-spicy-braised-chicken-and-potatoes-taktoritang" rel="nofollow">http://www.maangchi.com/talk/topic/korean-spicy-braised-chicken-and-potatoes-taktoritang</a>

MariskaLim on "Dakdoritang"

MariskaLim — Sat, 10 Sep 2011 14:48:29 +0000

Actually i already made this dish last month. check my flickr : <a href="http://www.flickr.com/photos/mariskalim/6021915110/" rel="nofollow">http://www.flickr.com/photos/mariskalim/6021915110/</a> Hope you like it ;D

heyymeeshell on "Dakdoritang"

heyymeeshell — Sat, 10 Sep 2011 02:34:47 +0000

I was wondering if you could do a video on how to make this. I grew up eating it and I'm on my own now and I can't figure out how to make it. Please help! Thank you

Moxiesoup on "spicy chicken dish"

Moxiesoup — Wed, 03 Aug 2011 13:27:35 +0000

Any chance you'll post the dakbokkeum recipe soon? I've got a friend craving it ;)

dji on "buldak recipe?"

dji — Sat, 25 Jun 2011 01:48:58 +0000

Thanks Georgia, will have to try those 2 recipes out although of course I'd prefer one of Maangchi's own. :)

georgia on "buldak recipe?"

georgia — Sun, 19 Jun 2011 11:30:57 +0000

Here is another buldak recipe to try. Ingredients 1 Chicken I don't have ready access to all the traditional Korean ingredients so I don't generally use them, but for those that can, I've included the Korean ingredients in italics. Chicken Marinade 2 tbsp Sake or Cheong Ju 1 tbsp Soy Sauce 1 tbsp Olive Oil 1 tbsp Sugar 1 tbsp Honey or Mul Yut Fresh Ground Black Pepper Sauce 3 tbsp Kochukaru (Korean Chili Powder) 1 tbsp Kochujan (korean chili paste) 2 tbsp Soy Sauce 1 tbsp Sesame Oil 2 tbsp Honey or Mul Yut 1 tbsp White Sugar 2 tsp Karashi Mustard (or other hot mustard) Hot Chillies (to taste) 3 cloves Garlic 1/2 large Onion (peeled and cut into chunks) 1/2 large Nashi Pear (peeled and cut into chunks) How to make Fire Chicken Let me start by saying that this is one of my favourite things to eat in the entire world. My friends and I would often start our weekend unwind by meeting in Shin-Okubo (Tokyo's Koreatown) after work on Friday nights and sinking a few beers and chamisuls while working over a big plate of this chicken. This would be the meeting point and the chicken was always an appetizer before heading out to another restaurant for a meal. The dish is called Buldak in Korean (bul = fire, dak = chicken), and while it's a really old dish, I'm told it's been gaining popularity in Korea at the moment as a beer snack. I can definitely see why. From a cook's perspective, this is a really interesting dish too. The sweetness and hotness each come from a number of different elements - sugar, honey, kochujan and nashi for the sweet, and chili powder, fresh chili and karashi for the hot. When layered together, this diversity of sweet and hot flavours creates a really complex and delicious combination. This dish also really illustrates the way heat itself adds to the flavour of a dish. I love chili, but I'm not usually one to test my machismo by eating the hottest curries or most fiery hot sauces. With this dish though, the chili really turns on the flavour. Anyone who tries it admits that the hotter it gets, the more tasty it is. For that reason, when I make this I make it as hot as I can. It hurts, but it hurts good. Now for the method... First joint the chicken and cut into small pieces. Choose an older chicken if you can, as the flavour is much better and the toughness of older birds really suits the dish. Of course, you can use simple breast meat or thigh meat as well, but personally I like to cook this on the bone. With meat only it tends to be a little soft in my opinion. To joint the chicken I take off the wings and drumsticks (halving the drumsticks) and then take the whole chicken in half, discarding the neck, spine and bum. Then I halve each half again to a breast portion and thigh portion before chopping each to pieces about the same size as the wings. Sorry if this doesn't make much sense, I don't really know the butchery terms. Then marinade the chicken pieces in the chicken marinade ingredients for at least 1/2 an hour. While the chicken is marinading, make the sauce. There's quite a lot of ingredients but the method is simple - just blend it all together. Korean chili powder is not particularly hot, so the main source of heat is in the fresh chilies that you add. As I said, I like this to be really hot and so I generally use about 5 really hot small chilies. If you don't think you can stand the heat, you can use less either in number or intensity, but I do recommend bumping the spiciness up above what you're used to. This is Fire Chicken after all. To cook everything, take a large frypan and start the chicken pieces over medium heat. The chicken will blacken quickly as the sugar and honey caramelise but don't get concerned; this really adds to the flavour. Reduce the heat a little and cook for about 10 minutes until the chicken is maybe two thirds done. Then add in the sauce, stir it together and cook a further 5 minutes. The sauce will darken to the deep red you see in the picture. When it's all finished transfer everything to a plate and scatter the chicken with some chopped spring onion, sesame seeds or - my preference as in the picture - a good amount of aonori. Serve this with some simple pickled daikon (cubed pieces of daikon pickled in a simple brine of salt, sugar, white vinegar and water) and a kind of coleslaw (shredded cabbage and onion shaved on a mandolin, with a big dollop of mayonnaise swirled with kochujan. I'd suggest going to the extra effort to make these traditional accompaniments, as they match with the chicken perfectly. Also, you're going to need them to cool down your mouth if you've made the chicken as spicy as you should. The easiest way to eat this off the bone is with 2 forks that you can use to tear away the meat. I prefer this as the sauce makes eating this with fingers a pretty messy prospect. I think this would also make a great BBQ dish, maybe just using drumsticks. To do that I would cook the sauce separately for about 10 minutes or so and marinade the chicken before leaving. Then the chicken could be done on the BBQ and then mixed with the sauce in a large aluminium foil packet and then baked right on the BBQ top. I'm definitely going to try doing that next time I go to a BBQ. <a href="http://www.nibbledish.com/people/theory/recipes/fire-chicken" rel="nofollow">http://www.nibbledish.com/people/theory/recipes/fire-chicken</a>

georgia on "buldak recipe?"

georgia — Sun, 19 Jun 2011 11:23:10 +0000

Buldak Hot & Spicy Chicken 불닭 Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term bul means fire in Korean and dak is chicken, so it can get quite spicy in taste. Many restaurants that specialize in buldak have been created due to the growing popularity as this dish is considered fairly new. Also, most restaurants that serve this dish offer various levels of spiciness that one can choose from and there are usually fresh vegetables served with this dish to blend in the taste. Cubed-cut sweet radishes along with salad and onions are usually popular. An order of buldak can be served on a platter of bite-sized morsels of chicken breasts or sometimes in combinations of wings or drumsticks. While the flavor and degree of hotness differs a little from place to place, it is marinated with a hot & sweet sauce, grilled over an open fire, and then served over a sizzling skillet, topped with cheese as well as various herbs. It’s usually enjoyed as an appetizer while drinking a cold mekju or soju at popular bars or restaurants. RECIPE INGREDIENTS: CHICKEN PREPARATION 6 chicken drum sticks (de-boned) or 2 chicken breasts 2 tbsp soy sauce 1 tbsp sugar 1 tbsp traditional corn syrup (substitution honey) 2 tbsp cheong ju (clear rice wine similar to Japanese sake) 1 stalk green onion Black pepper ground to taste Olive oil Roasted sesame seeds (optional) RECIPE INGREDIENTS: MARINATING SAUCE 3 tbsp kochukaru (red chili pepper flakes) 2 jalapenos ½ cup Korean pear (substitution Asian pear) ¼ onion 3 cloves garlic 2 tbsp soy sauce 1 tsp spicy yellow mustard 1 tbsp sesame oil 1 tbsp sugar 1 tbsp mul yut (substitution honey) 2 tbsp soy sauce 1 tbsp sugar COOKING DIRECTIONS Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces. In a large bowl, mix chicken with soy sauce, sugar, mul yut (substitution honey), cheong ju and ground pepper. Marinate in refrigerator for 30 minutes. Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use. On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion. Take out chicken only and leave excess ingredients in frying pan or skillet. In a large bowl, thoroughly mix chicken with blended sauce from steps 2 & 3. In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat. Serve hot on plate. <a href="http://www.trifood.com/buldak.asp" rel="nofollow">http://www.trifood.com/buldak.asp</a>

dji on "buldak recipe?"

dji — Sun, 19 Jun 2011 09:53:20 +0000

Thanks for the recommendation Nicky, I'll be in KL later this year so will be sure to try it out. Oriental Spoon here in Melbourne has an interesting take with their cheese bul dak, same classic chicken bul dak but topped with mozzarella cheese. <code><a href="http://www.urbanspoon.com/r/71/761420/restaurant/Victoria/CBD/Oriental-Spoon-Melbourne" rel="nofollow">http://www.urbanspoon.com/r/71/761420/restaurant/Victoria/CBD/Oriental-Spoon-Melbourne</a></code> Would love to try cooking it at home though but need an authentic recipe first haha.

nickyskitchen on "buldak recipe?"

nickyskitchen — Tue, 31 May 2011 23:40:54 +0000

I think I found my bul dak restaurant but it might be a little far for you to travel. The restaurant is called Uncle Jang Korean restaurant and has the best bul dak. Check out the review I wrote about the restaurant. <a href="http://www.nickyskitchen.com.sg/2011/04/03/klkorean-restaurant-review/" rel="nofollow">http://www.nickyskitchen.com.sg/2011/04/03/klkorean-restaurant-review/</a> Looking forward to Maangchi's recipe!!

dji on "buldak recipe?"

dji — Sat, 28 May 2011 03:35:58 +0000

Sorry to bring up such and old topic Maangchi but chicken buldak is one of my favourite korean dishes, and I would love to try your recipe for it. :)

Damien_1977 on "A coupla South-East Asian recipes"

Damien_1977 — Wed, 20 Apr 2011 14:17:04 +0000

Wow, they look great! Hey, and thanks a bunch for the post about the Red Pepper Paste! ( <a href="http://www.maangchi.com/talk/topic/you-wanna-introduce-yourself/page/5" rel="nofollow">http://www.maangchi.com/talk/topic/you-wanna-introduce-yourself/page/5</a> @Damien_1977. I believe you want the recipe for Gochujang (고추장). .... Damien_1977, did you ever find a recipe for red pepper paste? Posted 1 month ago; # ...) Thank you very much, that will be my next big cooking project!

Fooaud on "Korean ginseng root"

Fooaud — Sat, 02 Apr 2011 04:52:04 +0000

Hello maangchi. First and foremost I would like to thank you for sharing all these wonderful recipes. You have made Korean cooking so accessible and successful to make at home. Especially your kimchi - my family , friends and I can now have fresh and tasty kimchi in our own home!!  Friend of mine bought me some fresh Korean ginseng from Korea. It is very gritty, can you advise what I should do with it before I use it to cook the Korean ginseng chicken. Thank you.

arale1402 on "A coupla South-East Asian recipes"

arale1402 — Fri, 25 Feb 2011 10:25:29 +0000

Hello :) Maangchi kindly asked me to post a few recipes of food I cooked recently, so here it goes: Hot and fresh papaya and shrimp salad - Som Dtum Ingredients for 4 persons: 1 large vegetable papaya (see vegetable section) 3-5 fresh chili peppers 1 handful of dried shrimps 1 handful of peanuts 8 tbs of liquid palm sugar (how to get it liquid, see step 1); alternatively use soft brown sugar 3-4 tomatoes 4 tbs lime juice 4 tbs fishsauce long, green Thai beans 3 cloves of garlic additionally you can add: black, salty crabs A spicy yet refreshing salad for hot days 1. Melt 2 pieces or 4 tbs solid palm sugar in a small pan at low or medium heat, adding 4-5 tbs of water. The liquid should be a shiny and thick syrup.This procedure makes it easier to mix the sugar with the salad. 2. Peel the papaya, shred it with a shredder to thin stripes and soak them in cold water for the time you prepare the rest of the salad. This makes the papaya crunchier. 3. Cut the beans in one inch pieces. Throw away the endings.Take the chilis, beans and garlic and give them a good bash with mortar and pessel. 4. Add the shrimps and the peanuts and continue pounding. 5. Add the palm sugar, tomatoes, lime juice and fishsauce and continue bashing/grinding. 6. Last but not least add the shredded papaya and continue bashing. Use a bigger table spoon as a support tool. That way you can shift the salad in the mortar around a bit and it doesn't fall out while bashing. >>Extra tip: 1. If you cannot get any vegetable papayas, it also works well with carrots and colrabi. I would recommend coarse grinding most of the carrots and the rest cut to strips for extra crunch. 2. If your mortar doesn't have enough space for the whole papaya, just pound one handful, then take out the papaya and put it on a big plate or salad bowl, but leave the juice and other ingredients in. Then take another handful to pound, and so on, until the whole of the shredded papaya is used up. Pour over the rest of juices and ingredients from the mortar and mix well with the papaya salad. 3. If you can find black salted crab in a Thai super market, then add them to the salad. This makes the dish even more original. However, they are hard to find and the Som Dtum salad also tastes fantastic without them! 4. For vegetarians: Use light soy sauce instead of fish sauce and leave out the dried shrimps! <a href="http://www.flickr.com/photos/hanabira_hitomi/5467565985/" title="Thai carrot salad - Som Dtum by hanabira_hitomi, on Flickr"><img src="http://farm6.static.flickr.com/5215/5467565985_4f9ef31533_m.jpg" width="240" height="160" alt="Thai carrot salad - Som Dtum" /></a> ************************ Vietnamese inspired salad with pork belly Pork belly Handful of Thai holy basil (Bai horahpah) Chinese napa cabbage Handful of Coriander Handful of Spring onions 5 Black pepper corns crushed/grind 3 Tbs Fish sauce 1 Tbs Sesame oil 1 Tbs Dark Soysauce 1/2 cucumber 1. In a deep pan bring 1 litre of water and 2 teaspoons of salt and pork belly to a boil. Then simmer for an hour. When finished take out the belly and let cool. This can be made a day before or anytime really. Cut lengthwise into 2 inch/ 4cm thick pieces. You can freeze the remaining cuts and use later. 2. Take one piece and cut into 3mm thick slices. Roughly chop a handful of coriander and Thai basil, crush pepper with mortar. Put all ingredients into a freezing bag, add the sesame oil fish sauce and soy sauce. Push out all air and seal bag. Give a good shake so that all pork is covered with the marinade. Leave in the fridge for a couple of hours, the longer the better. 3. Put pork belly and marinade into a bowl. Heat a pan but don't add any oil. With chop sticks or a tongue or fork take out each piece of pork belly and place individually into the hot pan. fry from both sides until brown and crisp outside. Place pieces onto chopping board and cut into strips. Put them back into the bowl with marinade. 4. Cut up spring onions into diagonal slices. Chop up some more Thai basil and coriander.Cut cucumber to sticks 2 inches long and about 3mm thick, and chop cabbage into 3mm thick slices. 5. Mix all well together with meat and marinade. Serve with hot Jasmin rice. For those who like it hot and spicy, chop 2 or more birds eye chilis and mix in well with the ingredients. <a href="http://www.flickr.com/photos/hanabira_hitomi/5468160522/" title="Vietnamese inspired salad... by hanabira_hitomi, on Flickr"><img src="http://farm6.static.flickr.com/5094/5468160522_8d958c2b0c_m.jpg" width="240" height="160" alt="Vietnamese inspired salad..." /></a> ******************* Thai-style roast chicken drums 3 Tbs Fishsauce 1 Tbs Dark say sauce 1 Tbs Sesame oil 1 Tbs ground coriander 1 teaspoon paprika 1/2 teaspoon cinnamon 1 star anis 1/2 cumin Handful coriander chopped coarsely up to 10 chicken drums 1. Put all ingredients in a freezing bag, seal air tight. leave to marinade in fridge for several hours. Same rule applies: the longer the better. 2. Preheat oven at 200 degrees celsius. Place chicken and marinade in a baking tray and put in the oven at 180ish degrees C for about 45 minutes. Check if cooked through by piercing into flesh with skewer or long thin knife. if juices are clear i.e. not bloody, then its ready to serve. 3. Serve with Jasmin rice and sweet Chili sauce for chicken (Nam Djim Gai). <a href="http://www.flickr.com/photos/hanabira_hitomi/5467561575/" title="Spicy roast chicken drums by hanabira_hitomi, on Flickr"><img src="http://farm6.static.flickr.com/5293/5467561575_ea7ce29731_m.jpg" width="240" height="160" alt="Spicy roast chicken drums" /></a> Tastes great with the Carrot or Papaya salad. YUMM I am hungry now!! Bon appetit xxx

halidom on "I love cooking"

halidom — Mon, 21 Feb 2011 06:24:00 +0000

I'm a 62 year old guy living in Australia. I was born in Toronto Canada and moved to Australia in 1972. I really enjoy cooking and when my daughters come for a visit they send me a list of foods they want me to cook. Some are old favorites and some are new that they want to try.

eileenchoi on "BULDAK~ HOT!!! HOT!!!! HOT!!!!"

eileenchoi — Thu, 10 Feb 2011 23:37:52 +0000

Maangchi on "Mad for Chicken (New York)"

Maangchi — Thu, 27 Jan 2011 19:26:55 +0000

My seasoned fried chicken recipe is posted! <a href="http://www.maangchi.com/talk/topic/korean-fried-chicken-kyochon-chicken" rel="nofollow">http://www.maangchi.com/talk/topic/korean-fried-chicken-kyochon-chicken</a>

Maangchi on "yangnyum chicken (sweet and spicy fried chicken)"

Maangchi — Thu, 27 Jan 2011 18:31:48 +0000

Hi! My Korean fried chicken recipe is online. Thank you for your patience! <a href="http://www.maangchi.com/recipe/yangnyeom-tongdak" rel="nofollow">http://www.maangchi.com/recipe/yangnyeom-tongdak</a>

georgia on "Andong Jjimdak"

georgia — Sun, 23 Jan 2011 00:52:24 +0000

Here is an old thread with the same request and a recipe. <a href="http://www.maangchi.com/talk/topic/i-am-looking-for-an-andong-chicken-recipe" rel="nofollow">http://www.maangchi.com/talk/topic/i-am-looking-for-an-andong-chicken-recipe</a> Here is another recipe. This is the one that I make. It is good, too. Andong Chicken, Jjim Dak 8 chicken legs or 1 1/2 pounds of any chicken parts cut up 2 cups carrots, sliced 2 cups potatoes, cut into chunks 1 cup onions, diced 1/2 cucumber, sliced 3 cups napa cabbage, chopped 2 asian green chilies, diced (optional) 4 green onion, chopped, or 1 leek, sliced 2 1/2 cups water 150 grams korean sweet potato noodles (dang myun) Soy sauce mixture, mix ingredients together. 3/4 cup soy sauce 2 tablespoons rice syrup 2 tablespoons red pepper flakes 3 tablespoons garlic 2 tablespoon mirin 1 tablespoon sesame oil 1 tablespoons grated ginger 1/2 teaspoon black pepper Garnish green onions sesame seeds sesame oil Wash chicken and pat dry and chop up large pieces of chicken. Saute in oil to brown skin. Pour the 2 1/2 cups of water in a pot, add the soy sauce mixture and boil. When it begins to boil, add onions, carrots, potatoes, cucumber, green onion or leek, asian chilies and browned chicken. Turn down the heat to low and simmer for 1 hour, make sure vegetables are tender. While cooking the main dish, boil water to cook sweet potato noodles. Soak the noodles in boiled water for 10 minutes, drain the noodles, set aside. When the chicken and vegetables are fully cooked, add the noodles to the pot. Garnish individual servings with chopped green onions, sesame seeds and a dash of sesame oil. Serve with rice.

scljkl on "Andong Jjimdak"

scljkl — Fri, 21 Jan 2011 15:45:28 +0000

I agree. I am looking for the same recipe. I was in Korea over the holidays and stopped in Andong to have their famous dish and am dying to try to make it now that we're home. Maangchi's recipes are perfect .... any chance you'll post one for this soon Maangchi?

freedomfighter on "Sweet and Spicy Gochujang chicken wings"

freedomfighter — Thu, 23 Dec 2010 06:45:37 +0000

I think this is my first post o.o...I looove all the recipes on this site. Maangchi's videos helped me sort of discover and start cooking Korean food. I like to experiment a lot and am always making my own creations but I rarely ever write them down (or use measurements). I liked this one a lot..that could very well be because I just like Gochujang on everything..haha. So, I thought I should try and write down a recipe for it so I can share it with others :) . If it's hard to follow let me know. I kind of guessed on the measurements so if you try it out and you think it could use a little more or a little less of something please..let me know! ha ha. So any way..the moment of truth! ingredients 3 frozen breaded chicken Drummies (I used Schwan's brand but any will do..do they have schwan's ins tates besides MN?) Sauce- 21/2 Tbsp of Gochujang 2 Tbsp of cooking rice wine 1 1/2 Tbsp real maple Syrup (not the maple flavored corn syrup) Directions Follow the directions on the package to cook your chicken. Mix your sauce ingredients together thoroughly and add to frying pan or wok at medium heat. Stir constantly so the sauce does not burn. Once the sauce begins to bubble add your chicken and shake around until fully coated. Keep chicken moving until sauce thickens slightly and becomes sticky. Turn off heat and serve!

nerofiend on "Korean Style Chicken"

nerofiend — Mon, 20 Dec 2010 05:44:16 +0000

My first post here so i thought i would contribute a little. This is my version of a Korean family favorite( My ex wives Korean family at least). This is a spicy chicken meal served with rice. I dont think i have met anyone yet that has tried it and didnt ask for more or how to make it. 1 whole chicken 1 cup Hot Pepper Paste (Gochujang) 5 Cups Water 3-4 Tbsp Sesame Oil (To Your Taste, I like about 6) 4-6 Cloves Garlic (Chopped) 1 Large Onion (Chopped) 1/2 Cup Red Pepper Flakes (Korean Chili Powder) 1/4 Cup Korean Corn Syrup (Any corn Syrup will do, or use about 5 Tbsp regular Sugar) 1/4 Cup Soy Sauce 5 or 6 Green Onions (Chopped) 3-6 Fresh Peppers (Depending how hot you like it) Put all the ingredients into a pot with the water except the chicken. Turn on the heat, stir to combine, and bring to a high simmer. Add the whole chicken, cover, reduce heat to low, and slow simmer for about 2 1/2 to 3 hours stirring occasionally. Remove the lid for the last 30 minutes of cooking so the sauce will thicken slightly. Serve with plain good sticky rice and pleanty or your favorite Kimchi and pour pleanty of sauce onto your rice. Super tasty !! If you like less heat dont pour the sauce onto your rice or cut back on the pepper powder. This dish was meant to be spicy and its wonderfull that way. But i also like things VERY spicy. Dunno how truly Korean this dish is but its really good and the only people i have ever seen make it was my Ex mother in law that was. Hopefully there is something that it came from down the line lol.