Korean Chicken Teriyaki-Yangnyom Tak

READY IN: 25mins
Recipe by graciethebaker

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.

Top Review by kathrynmarshall

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.

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.

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