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

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

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

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.

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

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

jimfro on "spicy chicken dish"

jimfro — Sun, 16 Nov 2008 20:25:35 +0000

Hi, thank you for all of your recipes and videos....i taught in korea for three years and fell in love with the food. there was a wonderful chicken dish I loved eating. It was chicken pan fried in a hot and spicy sauce and near the end chopped cabbage was added and cooked for a few more minutes.Any idea of what this dish is called and if so can you provide the recipe! thanks for all you do!!

dipitydoo on "buldak recipe?"

dipitydoo — Wed, 28 Jan 2009 07:15:44 +0000

When I was in Korean a couple years ago, I had this reeeeally spice chicken dish, which apparently has been rising in popularity the past several years in Korean. Its basically small chunks of chicken in a very spicy sauce, served on a skillet. I think its called buldak, as this sounds about right for what it tasted like. I would love to get a good recipe for this. Thanks 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

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.

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

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>

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!

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.