Soul Food: Exploring Korean Street Food - EP.03
[Special Online Korean Cuisine Cooking Series]
Soul Food: Exploring Korean Street Food
- Episode 3. “Fried Chicken, Yangnyeom Chicken, and Dak-ttongjip”
with Chef Hansong Kim -
The Korean Cultural Center New York (KCCNY) is excited to present an online Korean Cuisine Cooking Series “Soul Food: Exploring Korean Street Food” introducing various Korean street foods currently popular around the world. Chef Youngsun Lee, Chef Hansong Kim, and Director Jong Won Lee based in New York will demonstrate how everyone can cook simply at home using local ingredients with techniques that everyone can try!
As part of the Korean food culture education program, KCCNY is launching 6 episodes that feature easy-to-follow recipes that recreate some of the most beloved street foods of Korea from savory favorites to sweet desserts. From the “classic” dishes like Korean fried chicken and Tteobokki to Korean hot dogs and more, you’ll be able to learn how to make each menu step by step. You’ll be amazed at how easy it is to make Korean street food right at home.
For Episode 3, Chef Han-song Kim shares his cooking techniques and recipes for the most popular street foods of all time: Korean-style fried chicken, sweet & spicy fried chicken (yangnyeom chicken), and stir-fried chicken gizzards.
Fried chicken has established itself as the national late-night snack in Korea.It is especially popular to order half “original” fried chicken and half seasoned or sauced chicken to enjoy both flavors at once.
Chef Kim’s recipe for fried chicken is extra crispy by adding cornstarch in the batter and double frying the chicken!
Let’s try making Korean street food at home!
This special cooking series is the second online cooking lecture program following KCCNY's “New Korean Cuisine Made Simple”.
Tonight’s Menu!
(Korean-style) Original Fried Chicken
[RECIPE]
INGREDIENTS
1 Whole Chicken
Salt
Sugar
Black Pepper
Whole Black Pepper
Flour
Corn Starch
Curry Powder
Chicken Powder
Vinegar
Bay Leaf
Garlic (Whole)
COOKING
Brine
7 ea Whole Black Pepper, 1 tsp Salt, Vinegar, ½ tsp Sugar, 2 ea Bay Leaf, 2~3 ea Garlic, 2 cups Water
Breading
2 cups Flour, 1 cup Corn Starch, ½ tsp Curry Powder, 1 tsp Salt, 1 tsp Pepper
Batter
2 cups Flour, ¼ cup Corn Starch, 1tsp Salt, ½ tsp Pepper, 1 pc Chicken Powder, 2 cups Water
1. Rinse the cut chicken thoroughly and drain the water.
2. Soak the cut chicken with brine water.
3. Add all the ingredients for the sauce in a pan and cook until thickened.
4. Preheat cooking oil to 365 degrees.
5. Once the oil is heated, add battered chicken, and deep-fry.
Yangnyeom Chicken (Sweet & Spicy Korean Fried Chicken)
[RECIPE]
INGREDIENTS
1 Whole Chicken
Sauce ingredients:
2 cups Corn syrup
1 tsp Ketchup
2 tsp Gochujang
1 tsp Gochugaru
1 tsp Strawberry Jam
1 tsp Soy Sauce
1 tsp Garlic-Fresh, chopped
1 tsp Sugar
½ tsp Salt
½ tsp Black pepper
COOKING
1. Rinse the cut chicken thoroughly and drain the water.
2. Soak the cut chicken with brine water.
3. For Sweet and Spicy Sauce, add all the ingredients for the sauce in a pan and cook until thickened. When the sauce is done, set aside.
4. Preheat Cooking oil to 365 degrees.
5. Once the oil is heated, add battered chicken and deep-fry.
6. Toss the fried chicken with sauce.
* Special Recipe: Radish Pickle
INGREDIENTS
Korean radish 1 ea
Pickling brine: 1 cup Pomegranate (Hongcho), 1 cup Sugar, 1 tsp Salt, ½ tsp Black pepper, 1 cup White Vinegar
1. Rinse a Korean radish and cut a bite side
2. Mix all pickle ingredients and boil.
3. Cool it perfectly and put on the radish.
4. Keep in a day.
Dak-ttongjip (Stir-fried Chicken gizzards)
[RECIPE]
INGREDIENTS
1 lb Chicken Gizzards
10-15 Whole Garlic
½ ea Onion
100 g Vegetable Oil
½ tsp Sesame Oil
1 tsp Yondu
½ tsp Salt
½ tsp Black pepper
COOKING
1. Rinse the chicken gizzards under running water.
2. Cut against the texture.
3. Add cooking oil to a pan and stir-fry the chicken gizzards.
4. When the chicken gizzards are 60% cooked, add the sliced garlic and stir-fry.
5. use a strainer to drain the oil
6. Add flavoring salt ½ tsp, pepper ½ tsp, and sesame oil ½ tsp, Yondu 1 tsp
7. Turn off the heat, and stir-fry with the residual heat.
BIOS
Chef Hansong Kim
Chef Hansong Kim, a talented and experienced Korean chef, is Chef / Partner at Seoul Fried Chicken Co, and Handsome Rice. Chef Kim holds a Master’s degree at Johnson & Wales University Providence, RI and received his CEC (Certified Executive Chef) and ACE (Approved Certified Evaluator) from the American Culinary Federation, and also has extensive experience working at major hotels as well as private dining.
Before he came to the United States, he had won a number of culinary competitions in Korea and appeared on many TV programs as a chef. He also has published several cookbooks, with one of his books received 'Best Celebrity Chef Book from Korea in 2012' from the Paris CookBook Competition.
Chef Youngsun Lee
Chef Youngsun Lee studied Graphic Design and Fine Arts at SVA before he went to the Institute of Culinary Education (ICE). Chef Lee also learned cooking techniques from his grandmother, aunts, and mother. Chef Lee worked in many different kitchens in New York City including Craft, BR Guest, Momofuku, and Jean-Georges, and taught at the Culinary Tech Center, ICE, and Kingsborough Community College. He also studied Korean Royal Cuisine and Korean Temple Cuisine.
He is a pioneer of modernizing Korean cuisine. His cooking is based on “food humanities” and believes that food comes from many different cultures. Therefore, in order to understand food, we need to understand the cultures themselves. Now, he focuses more on fine dining and healthy cooking as he prepares to open a cooking school in Korean in the future.
Chef Jong Won Lee
Jong-won Lee is the Director of Oh K-Dog's headquarters and CEO of the New York branch. Oh K-dog is a Korean hot dog chain restaurant that is gaining popularity in the United States.
Special support by Yondu Culinary Studio. Sempio
