Korean Fried Chicken (Dakgangjeong : 닭강정)

I love fried chicken in any form…seriously it’s my weakness and all my friends know it…but Korean fried chicken is something extra special.  Dakgangjeong is sweet crispy fried chicken.   Dak means chicken and Gangjeong is a type of Korean sweet that is fried and coated in a sticky sauce. Can the name be any more self explanatory? They crackle when you bite into them, but they remain juicy and soft on the inside.

This is due to TWO reasons:
1. They are coated in potato starch
2. They are DOUBLE fried.

Korean Fried Chicken DakGangJeong | ChefJulieYoon.com

What I love the most is that these wings are exceptional party food because you can make them in advance and hold them at room temperature.  Even though they’re covered in a sauce, they somehow remain super crispy.  There’s nothing worse than soggy fried chicken right?

Korean Fried Chicken DakGangJeong | ChefJulieYoon.com

In fact, in a Korean household, you will most likely see these wings on the table whenever there’s a special occasion.  And you bet they get snatched up in an instant. These are crowd pleasing wings because they’re sweet rather than spicy, so kids love them too.  I remember this being one of my childhood favorite dishes and I’d love whenever we’d go to a Korean wedding at our church because I knew these wings would be there!

Korean Fried Chicken DakGangJeong | ChefJulieYoon.com

But there’s no need to wait for a special occasion to make them because even though there are a few steps required, they’re all pretty easy to tackle.

Korean Fried Chicken DakGangJeong | ChefJulieYoon.com

I’d honestly make them more often for a potluck or party, but the problem is that I know I’d have to make A LOT, maybe even doubling or tripling this recipe, because they’d be gone as soon as I put the platter on the table!

Korean Fried Chicken DakGangJeong | ChefJulieYoon.com

So for now, I selfishly make them at home and EAT THEM ALL (cue maniacal laughter).  You can see how I make these addictively sticky sweet Korean fried chicken wings, Dakgangjeong in EPISODE 15, our SEASON FINALE for Bits & Pieces SEASON 4.  But I should probably be a pal and warn you not to watch this video late at night when you’re about to go to sleep because it will make you CRAVE these wings like no other!  Watch how I make them BELOW:

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Spicy Cold Buckwheat Noodles (Bibim Naengmyeon : 비빔냉면)

I remember walking around on a scorching hot day in Korea last summer, and the overwhelming feeling of relief we felt after taking that first bite of Naengmyeon, or cold buckwheat noodles.  There are two kinds of Naengmyeon dishes, one served in a chilled broth, and the one I’m sharing with you today, which is topped with a spicy sauce. Both versions feature sweet, crunchy, and tangy elements and that’s what makes this cold noodle dish even more refreshing and addicting! Read more

Korean Cole Slaw

I’m still waiting for spring to arrive in Chicago, but at least hailstorms in April have been interesting!  I was pretty excited when we filmed this video because it was during a fluke warmer week, and that made me anticipate the idea of frolicking outside again.

All I know is that the next time I have to bring a potluck dish to a barbecue or picnic, you can bet I’ll be toting a big bowl of this Korean Cole Slaw.  Read more

Korean Sweet Pancakes (Hodduk: 호떡)

I was on a mission to storm through the streets of Korea in search of some Hodduk, or sweet Korean pancakes.  They’re fried until golden and crispy, and oozing with brown sugar syrup. It didn’t even matter to me that we were there in the midst of a scorching summer… I NEEDED to have some piping hot Hodduk!  I’m happy to report that the mission was accomplished, and I still remember every crispy, chewy, and gooey bite of it!

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