1.Guk-Ganjang mixture ) and brine. The mixture of meju (freshly boiled and mashed soyben) is left for 2-3 months outside in the cold winter months in Korea until the liquid becomes black. The taste is richer and saltier, also the colour is much lighter than regular soy sauce. How to use them This is for…
Tag: Korean fried chicken
Korean Fried Chicken
Try this dish; this is much healthier than KFC! Breadcrumbs are important is creating the texture for fried chicken and for me, the Korean style breadcrumbs are the best. So how are Korean breadcrumbs different to the English variety? In Korea, we use the Japanese style of breadcrumbs “Pang Garu” called in Japanese “Panko” which…
Yangnyeom Tongdak (Korean Fried chicken in spicy sweet and tangy sauce)
This style of fried chicken is much more popular than KFC in Korea and is made by many different companies. So we can ask “What makes Korean fried chicken so different to anything else?” It is much more lightly batted and super crispy compared to KFC. Most of all it is very addictive because of…
KoreanAnju 