Yangnyeom chicken（ヤムニョムチキン）
What kind of dish is yangnyeom chicken？？
“Yangnyeom chicken（＝양념치킨）” is known as Korean-style fried chicken. It is a dish of fried chicken mixed with a sauce made from gochujang, garlic, and sugar.
The meaning of 양념 (yangnyeom) is “seasoning.” Yangnyeom is a general term for seasonings made from a variety of spices.
By the way, 양념 (yangnyeom) is written in kanji as “薬念”.
The name “薬念” is based on the idea that food becomes medicine, that medicine and food are the same source of medicine.
Food on the Korean Peninsula seeks the harmony of the five tastes (spicy, sweet, sour, salt, and bitter) and the five colors (blue, red, yellow, white, and black).
It is the “薬念” that form these five tastes and five colors, and the combination of a wide variety of medicinal thoughts creates a deep flavor.
The Korean people have developed the wisdom to maintain their health through food.
The type of yangnyeom used varies depending on the dish, and yangnyeom chiken is often seasoned with a sweet and spicy sauce made from gochujang, garlic, and sugar.
Gochujang is a spicy and sweet miso that originated on the Korean Peninsula. It is a fermented seasoning made by saccharifying rice or glutinous rice with koji, adding chili pepper, and aging it. It is an essential seasoning for samgyeopsal sauce and bibimbap toppings.
Be sure to try the Yumnyom Chicken, which is so popular that even in Japan there are specialty stores.
Check out other Korean recipes. ⇓ ⇓ ⇓
Bibim noodles with spicy flavor Korean pancakes with cabbage and kimchi
NUTRITION FACTS
334 kcal Protein 17.7g Fat 22.6g Carb 12.6g Salt Equivalent 0.8g
※Oil absorption rate is 7%
INGREDIENTS (3SERVINGS)
- chicken thigh 300g
- salt 1g
- pepper moderate amount
- flour 15g
- oil
- ☆gochujang 15g
- ☆grated garlic 8g
- ☆sugar 15g
- ☆sake 15g
- ☆vinegar 10g
- white sesame seeds 8g
COOKING INSTRUCTIONS
➀Cut the chicken into pieces about 25g to 30g.
②Rub salt and pepper into the chicken.
③Sprinkle with flour.
Cooking flowers are recommended. This is less sticky than regular flour.
④Heat the oil and fry the chicken for 8 minutes. Wipe off excess oil with a paper towel to help crisp up the skin.
In order to limit the amount of oil I use, I only use enough oil to just cover the bottom of the chicken.
⑤Mix the chicken with the sauce, which includes gochujang, garlic, sugar, sake, and vinegar, then sprinkle with white sesame seeds.
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