Korean Chicken Teriyaki-Yangnyom Tak
photo by *Parsley*
- Ready In:
- 2 lbs boneless skinless chicken thighs
- 6 tablespoons soy sauce
- 1 tablespoon red pepper paste, kochu jang, can find in korean market
- 5 tablespoons sugar
- 2 tablespoons tomato ketchup
- 2 tablespoons vinegar
- 1 teaspoon hot sauce
- 1⁄2 cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon oil
- Cut the chicken thighs in to bite size pieces, set aside.
- 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.
- 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.
- Marinate meat for at least 1 hour.
- Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
- Serve with steamed rice.
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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.
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.
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