There are many kinds of bread crumbs in the world, but Korean bread crumbs are airy, flaky, and light. We use them as breading on fried food to make the outside crispy and crunchy without getting oily, and they don’t get soggy after cooking, either. It’s an idea we got from Japanese Panko. You can find them in Korean markets.

Korean bread crumbs (ppang-garu: 빵가루)

Recipes that use bread crumbs (ppanggaru):

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