Korean Chicken Teriyaki-Yangnyom Tak

Total Time
25mins
Prep 15 mins
Cook 10 mins

This is a really tasty Korean chicken dish. It reminds me of the teriyaki chicken you can get in the mall, but spicier! I modified this from "A Korean Mother's Cooking Notes." prep time does not include marinating time.

Ingredients Nutrition

Directions

  1. Cut the chicken thighs in to bite size pieces, set aside.
  2. About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
  3. Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
  4. Marinate meat for at least 1 hour.
  5. Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
  6. Serve with steamed rice.
  7. Enjoy.

Reviews

Most Helpful

For anyone interested in doing research on this recipe (I always do - too many bad recipes found online), the correct spelling of this dish is, "Yangnyum Dak", the correct spelling of the Korean red pepper paste is, "gochujang". Gochujang is a pretty enterprising adventure in cooking and is much easier bought in the markets as suggested because it is a fermented product. Hope this helps any of you researching your recipes.

kathrynmarshall December 14, 2015

Just delicious! I cut back on the sugar and I'm glad I did. It was on the border of being too sweet for my taste. DH really liked it and wants to try this marinade with beef next time. I think this would be wonderful over pasta too. Thanks!

Kelley52 February 26, 2015

This is really delicious! However, I don't know about the rest of you, but mine looked absolutely nothing like the picture. It turned out a lot more brown-colored. And it really wasn't spicy at all..I think next time I'll replace the ketchup with more gochujang. Either way, it was a big hit at a potluck I went to, and I'll most likely make it again with a few alterations.

saejinkwak April 06, 2012

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