![]() When refining the recipe, at first I tried not to use corn syrup or ketchup, replacing them with more wholesome, less sugary ingredients, but I was never satisfied with the result. ![]() Coated with a sweet, sour, spicy sauce, yangnyeom-tongdak is a relatively modern dish in Korea: it’s take-out food, rarely made at home, so my readers had to wait while I perfected my recipe, which is based on what I saw being made in local fried chicken joints in Gwangju. When I started posting recipes on YouTube, one of the most requested recipes was for KFC, otherwise known as Korean Fried Chicken. Serves 10 to 12 as an appetizer, 4 as a main course ![]() (Her video on it has been viewed almost 3 million times at press time.) Try your hand at her recipe below: Must-try: KFC, or Korean fried chicken, as featured on the cover of her book. (Skate fish don’t have bladders and basically pees through its skin – you get the picture.) Consider yourself hardcore if you can stomach this delicacy (it’s one of Maangchi’s favorites). Try making the spicy fermented skate, which is super pungent with a strong ammonia odor. “Woah” factor: Making your own kimchi? Piece of cake. Maangchi explains that the names are a nod to an old tradition: When the son-in-law would visit his wife’s family in the countryside, the family would kill the best chicken and serve it for dinner as a sign of respect and appreciation. She learned to cook from her grandmother, mother and aunts by tasting their versions of each dish and picking up the best recipes.Īuthenticity quotient: The recipe for making fermented soybean paste from scratch takes almost a year and requires an electric blanket, hay and ceiling hooks.įun aside: In Korea, there are Korean fried chicken restaurants in practically every corner, and many of them have names like mother-in-law’s chicken, son-in-law Lee’s chicken, and wife’s mother’s house. Whatever Maangchi’s appeal, there is no debating that her 650,000-plus YouTube subscribers are addicted to the Manhattan-based home cook, whose recipes, inspired by those of her grandmother and other women in her family while growing up in the coastal town of Yeosu in South Korea, are immortalized in her first major cookbook, Maangchi’s Real Korean Cooking.īona fides: Maangchi’s father ran a fish auction business, so he’d often bring home the choicest catches of the day. Maybe it’s her unabashed style and pep, notwithstanding her 58 years. Maybe it’s the way she always says, “It’s so delicious” and “Hi everybody,” rolling her r’s in the Korean aunt-you-wish-you-had sort of way.
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