Oven-fried Yangnyeom Tongdak made by yours truly this evening. The sauce is from Maangchi’s Yangnyeom Tongdak recipe, but I used “poetic justice” and decided to go with my own cooking process to avoid deep-frying. I can and will share the chicken cooking process if you ask!
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Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
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Hi Michele,
Could you please share your recipe for the oven-fried Yangnyeom Tongdak.
Thanks!