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

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

georgia — Mon, 16 Aug 2010 19:00:10 +0000

Here is another recipe. Spicy Soy Sauce Chicken, Andong Jjim Dak 200g potatoes  200g onion  200g carrot  100g cucumber  Dried spicy chili to taste (Gochukaru)  100g vermicelli noodle  20g garlic  50 g leek  salt and pepper to taste  2-3 chickens cut up  Sauce:  1 cup soy sauce  dried spicy chili  30g garlic  3 cups water  30g leeks  1/2 cup starch syrup (you can substitute 1/2c brown sugar)  10g ginger  1 tsp pepper 1. Soak noodle in cold water for 30 minutes (very important)  2. Clean the chicken and cut into small pieces  3. cut the vegetables into bite-sized pieces  4. mix all ingredients for sauce and simmer for 15 minutes  5. heat oil in a pan and add garlic and dried chili peppers  6. add chicken and sear until brown and then add potatoes and carrots  7. pour in the sauce. When sauce reduced to about half add onions, leeks and cucumber  8. lastly add noodle and finish with seasoning. <a href="http://budgettravelerssandbox.com/2010/04/wanderfood-wednesday-andong-jimdak/#axzz0wnStfPbB" rel="nofollow">http://budgettravelerssandbox.com/2010/04/wanderfood-wednesday-andong-jimdak/#axzz0wnStfPbB</a>

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

Mykel — Mon, 16 Aug 2010 13:25:08 +0000

Thanks!

json on "Andong Jjimdak"

json — Fri, 06 Aug 2010 20:18:37 +0000

This seems to be an elusive recipe, at least on english language websites... The ones I have found seem to vary greatly on the ingredients listed in the sauce. I'd love to see your take on this famous Andong dish. Peace, Json

Pferdestarke on "Hello from England"

Pferdestarke — Mon, 12 Jul 2010 21:33:05 +0000

Hi, I am Tom, a 29 year old male from Engalnd, UK. I love to cook and am an active poster on <a href="http://www.pistonheads.com/gassing/forum.asp?h=0&f=192&mid=140067" rel="nofollow">http://www.pistonheads.com/gassing/forum.asp?h=0&f=192&mid=140067</a> where you can see lots of pictures of tasty food from knowledgeable people. Check out this thread and I will post some on here from time to time. Can't wait to try the crispy chicken wings!! <a href="http://www.pistonheads.com/gassing/topic.asp?h=0&f=192&t=596564&mid=140067&nmt=Photo%20of%20your%20Dinner" rel="nofollow">http://www.pistonheads.com/gassing/topic.asp?h=0&f=192&t=596564&mid=140067&nmt=Photo%20of%20your%20Dinner</a>

maagz on "buldak recipe?"

maagz — Sat, 10 Jul 2010 16:31:05 +0000

Still no buldak recipe by Maangchi? Please, someone post the link if you have seen it ..

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

Godzilla — Wed, 05 May 2010 05:35:35 +0000

Hi, I decide to join today to share my recipe with you. Please visit my site where I have posted the recipe of Andong Jjim Dak. Let me know how you like it. Thanks and enjoy. <a href="http://www.collectivecuisine.com/?p=161" rel="nofollow">http://www.collectivecuisine.com/?p=161</a>

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

georgia — Fri, 23 Apr 2010 15:22:53 +0000

I found this recipe that looks not too bad. <a href="http://www.fatmanseoul.com/2009/03/19/jjimdak/" rel="nofollow">http://www.fatmanseoul.com/2009/03/19/jjimdak/</a> Jjimdalk ala Fatman You’ll need one nekkid chicken hacked up into pieces(닭고기), a head of two of garlic(마늘), an onion or two(양파), a carrot or two(단근), a potato or three( 감자), two large green onions (대파), a half a head of cabbage (배추), three or four hot chilies (고추), a cup full of soy sauce (간장), a generous drizzle of rice syrup (물엿), a little knob of ginger (생강), a pinch of salt and a pinch of pepper, and a good fistful of glass noodles (탕면). If you’re the alcoholic kind of person, you might also want a bit of sweetish rice wine on hand, and both boozers and dry folks are going to need some water. Some people put things in there like pepper powder or more flavorful vegetables or other fancy stuff. They are heretics, don’t listen to them. First, take those chicken parts and boil ‘em up. You don’t want to die of something nasty and bacterial, do you? Throw them in a pot, cover them with water, and boil, boil, boil! Ok, more like simmer, simmer, simmer, but you get the idea. Cook it. While that’s going on, slice up your carrots, cabbage, onion, green onion, and any other vegetal stuff we’ve forgotten and set it aside. If you haven’t already, this is also a good opportunity to reduce that garlic and ginger to teeny tiny bits. You should also chop your chilis at this point, and set those bad boys aside. Chuck all those veggies except for the chili, the ginger, and the garlic in the pot with the chicken. Mix the chili slices, ginger, and garlic with the syrup, soy sauce, and any seasonings Fatman hasn’t mentioned yet. Chuck everything except the noodles in the pot and let the sauce start to reduce. Stick the noodles in some hot water and let ‘em mellow. When you see smoke rising from your stove and the noodles have turned to mush, you’ll know you’ve overdone them (somewhere in the neighborhood of five to ten minutes, probably). Mix the noodles in with the whole lot, let it sit for a minute soaking up the juices, and serve. If the chicken isn’t bloody inside, the noodles aren’t cruncy, and the vegetables haven’t disentigrated into an unidentifiable mass, then congratulations! You have jjimdalk! If they have, just pretend like you meant for it to taste that way and act offended that your guests’ palates aren’t refined enough.

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

TrickyTree — Fri, 23 Apr 2010 12:31:56 +0000

Hi there I know this is not particularly helpful, but I am actually going to Andong tomorrow to stay at the traditional village and eat some Andong Jjimtak and drink some Andong Soju. I am looking forward to it. Kind regards Adam

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

Mykel — Sun, 18 Apr 2010 20:08:32 +0000

Hi Who can help me find a recipe for a "local" chicken stew recipe from Andong? looking forward Thanks Mykel

kumaxx on "buldak recipe?"

kumaxx — Wed, 03 Feb 2010 15:47:15 +0000

there is this chicken-boiling-device i saw in several shops. from what i saw is, you put the chicken and the sauce into it, pressurize it and that thing cooks and moves the chicken at the same time. marvellous little thing.

KoreanPrisonBuddies on "buldak recipe?"

KoreanPrisonBuddies — Wed, 03 Feb 2010 14:10:20 +0000

Korean prison doesn't have buldak, but I did get to eat this before I was incarcerated. Since arriving in NYC, I've been trying to recreate my buldak eating experience. There is surprisingly little information online--in English anyway. I've had "buldak" in a couple of the pubs on 32nd street (New York, New York). Their version of the spicy chicken treat tasted like nothing but baked chicken with a gochuchan/brown sugar mix. On the other hand, the Seoul kind of buldak has some special cooking process to the chicken itself. It looked to me like the bird was cooked in a pressure cooker, then cubed, covered in the fire sauce, and finally seared on a very hot grill. The buldak cooking process I saw would be very difficult to replicate in anyplace except a professional kitchen.

KoreanPrisonBuddies on "buldak recipe?"

KoreanPrisonBuddies — Sun, 31 Jan 2010 19:36:24 +0000

I'm longing for buldak Please release the video!

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

korapanerican — Thu, 05 Nov 2009 00:08:14 +0000

Great! Thanks James. Will check it out. And Maangchi... I look forward to your video too! BTW, do you have a recipe for that vinegary radish side dish they always serve with chicken?

MissElle on "Anise chicken with garlic"

MissElle — Wed, 04 Nov 2009 21:17:02 +0000

This is a kind of tricky recipe for me to give since I've never thought to measurements or given it out, but bear with me. This is really simple to make however, as once you've mixed it all together you stick it in the oven and let it cook occasionally turning the pieces so that the exposed parts have the juice cooked into it. You'll need: small chicken legs (the smaller ones end up more tasty) 4 or 5 pieces of dried anise 3 cloves of garlic grated 2 or 3 tbl of chinese cooking wine 1/2 cup of soya sauce 1/2 cup of water 2 or 3 chopped green onions (3/4 of it chopped alot longer, and the rest chop finely the green tips) sesame seeds for garnish salt (taste the liquid (before adding chicken) to see if it's salty enough, if not add salt, some soya sauces are less salty then others I always add at least 1 tsp to mine) Alright to start this off you'll want to combine everything in a shallow baking pan with the exception of the smaller portion (finely chopped pieces) of the green onions and sesame seeds. Put in the oven at about 300 and let this heat up and cook the chicken. Keep turning every ten minutes so that the chicken soaks up some of the juice each turn and then bakes it right back into the chicken itself. Once the chicken is fully cooked and has been turned at least 4 or 5 times to bake on each side. Remove it from the cooked liquid and set on a serving platter. Strain the cooked liquid and add to a sauce pan. Boil down until this gets a little thicker and drizzle over chicken. Garnish the finished chicken with the rest of the green onions and sesame seeds. Done!!

MissElle on "too many chicken legs"

MissElle — Wed, 04 Nov 2009 20:30:34 +0000

Alright so, I came into tons of chicken legs. The only thing that I ever use chicken legs for is a dish that I make (my own recipe :D) that's more chinese (anise chicken with garlic). It's a great recipe and I love it, but I do not want to eat this all the time, feel me? Do you have any recipes with chicken legs as the main ingredient? Any type of recipe is fine (soups, main dish, side dish). Onto that one also, I'm going to have alot of bones for soup stock (kinda good because I'm running pretty low...though I usually prefer duck bones)...any creative soup stock recipes as well aside from the traditional way? Thanks!

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

powerplantop — Wed, 04 Nov 2009 00:07:43 +0000

Maangchi, Thank you, James

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

Maangchi — Tue, 03 Nov 2009 17:11:31 +0000

Thank you very much! Yes, yangnyum chicken is included in the list of my future video recipes. Check this out. <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> This is powerplantop (one of my readers YouTube id)'s recipe! <a href="http://www.youtube.com/watch?v=ZAAgPkcLC84" rel="nofollow">http://www.youtube.com/watch?v=ZAAgPkcLC84</a>

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

korapanerican — Tue, 03 Nov 2009 15:17:30 +0000

Hi Maangchi, Just wanted to let you know I'm a greaaaaaat fan of yours, and I think your website is keeping my marriage with my 1st generation korean husband together. haha He only eats Korean food, and he likes eating at home. Problem is I never knew how to cook Korean food growing up! Can you possibly post up a recipe for yangnyum chicken? I had it when I was in Korea and lu~ved it. BTW, your halloween outfit is awesome!

clonestyle on "Marinated chicken? 양념치킨"

clonestyle — Tue, 29 Sep 2009 19:16:14 +0000

First off, amazing site, enjoying it immensely. I was wondering if anyone knew the recipe for the marinade/sauce they use for this dish? There used to be delivery places that sold this stuff in Korea. The sauce was a little sweet, spicy, dark colored.

Maangchi on "Yang Nyum Tong Dak Recipe?"

Maangchi — Fri, 03 Jul 2009 12:37:15 +0000

haha, yangnyum tongdak, sure! Thank you!

danielssonn on "Yang Nyum Tong Dak Recipe?"

danielssonn — Thu, 02 Jul 2009 17:06:49 +0000

Please, please, please make Yang nyum tong dak video! It is the best fried chicken ever!

powerplantop on "Mad for Chicken (New York)"

powerplantop — Sat, 27 Jun 2009 13:26:02 +0000

I wonder if they changed the name for expansion in the US? I have heard about them but have not been close to one. They are supossed to have some great KFC (Korean Fried Chicken).

stanford on "Mad for Chicken (New York)"

stanford — Sat, 27 Jun 2009 04:24:42 +0000

314 5th Ave 2nd Floor New York, USA (212) 221-2222 <a href="http://www.madforchicken.com" rel="nofollow">http://www.madforchicken.com</a> This place used to be called BonChon Chicken. It's well known around the city, part of the "Korean Wave" of chicken restaurants that have achieved some popularity. It's pretty much the same as BonChon, I've no idea why they changed the name. And if you like chicken or fried chicken, you really need to come here and try this. If you've lived in Korea you know all about the fried chicken places there; this is a slightly upscale version. Chicken, beer, soju, some california rolls that I never tried... the point of coming here is for the chicken, it's really something else. Crispy, tender, the texture is really amazing. And how they make it spicy, I just can't figure it out. I've yet to meet someone who didn't like it. It's far from traditional Korean food, but it's run by Koreans, the decor reminded me of a nice Korean bar, and the chicken is definitely a Korean fried chicken. The service is awful. They might not speak English, and you've really got to grab ahold of them or they will never come to help you. (photo taken from here: <a href="http://www.flickr.com/photos/roboppy/438615164/)" rel="nofollow">http://www.flickr.com/photos/roboppy/438615164/)</a>

nbmitchell311 on "Volcano Chicken"

nbmitchell311 — Wed, 03 Jun 2009 15:01:14 +0000

Hello All - My question is this: I know that there is not a Korean recipe for "Volcano Chicken", but I tried it a couple weeks ago and now I am addicted! I have done a lot of research on it and there are several variations. The recipe I am looking for is close to the Yang Nyum Chicken (sweet and spicy chicken) but the sauce is spicey and more of a red color instead of a sweet sauce like the ginger gives off for the Yang Nyum Chicken. Does anyone have a recipe or know where I can be pointed in the right direction? I would be ever so grateful!!!! Thank you!!! :)

nbmitchell311 on "Volcano Chicken"

nbmitchell311 — Wed, 27 May 2009 19:39:23 +0000