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how to make Korean

crispy chicken and gochujang

By Mithun KPublished about a year ago 3 min read
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pic :korean Fried chicken

To make Korean crispy chicken, you will need the following ingredients: chicken, potato starch, garlic, ginger, soy sauce, honey, and gochujang (Korean red pepper paste).

First, coat the chicken in potato starch, which will help it crisp up when fried. Then, in a small bowl, mix together the garlic, ginger, soy sauce, honey, and gochujang (chilli paste ) to create the marinade.

Next, heat up a large skillet or wok over medium-high heat and add enough oil to cover the bottom of the pan. Once the oil is hot, carefully add the chicken to the pan and fry until it is golden brown and crispy on the outside.

Once the chicken is crispy, transfer it to a plate lined with paper towels to drain off any excess oil. Then, pour the marinade into the skillet and cook for a few minutes until it has thickened slightly.

Finally, add the crispy chicken back into the skillet and toss it in the marinade until it is well coated. Serve the chicken hot, garnished with sesame seeds and green onions if desired.

Gochujang, also known as Korean red pepper paste, is a staple ingredient in many Korean dishes. It's made by fermenting chili peppers, glutinous rice, soybeans, and salt, and it has a unique combination of sweetness, spiciness, and umami flavor. Here is a basic recipe for making gochujang at home:

Ingredients:

2 cups glutinous rice

1/2 cup soybeans

1/4 cup chili flakes

1/4 cup salt

1/4 cup sugar

1 cup water

Optional: 2 cloves of garlic, 1/2 inch ginger

Instructions:

Rinse the glutinous rice and soybeans in water and soak them overnight in separate bowls.

Drain the rice and soybeans and grind them together in a food processor or blender. You can also use a mortar and pestle.

In a large mixing bowl, combine the ground rice and soybean mixture with the chili flakes, salt, sugar, and water. Mix well.

Optional: Mince 2 cloves of garlic and 1/2 inch ginger and add it to the mixture.

Transfer the mixture to a fermentation container (glass or ceramic is best) and cover it with a cloth or lid.

Place the container in a warm spot and let it ferment for 3-7 days, depending on the temperature and humidity. Check the mixture every day and stir it well to make sure it ferments evenly. The fermentation time depends on the temperature and humidity, it could take longer or shorter.

Once the fermentation is complete, the gochujang will have a thick, paste-like consistency. You can transfer it to a jar or container and store it in the refrigerator. It will last for several months.

Note: If you can't get hold of glutinous rice you can use regular rice. Also, you can adjust the amount of sugar and salt to your liking.

It's worth noting that making gochujang at home can be a bit time-consuming and requires some attention, but the result will be a traditional and authentic paste. You can also find pre-made gochujang at most Asian grocery stores.

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About the Creator

Mithun K

hi , Im mithun

blogger

content creator

movie reviewer

i like movies ,korean dramas, kpop,

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