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

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.