Sunday, February 01, 2015

A Korean Mother's Cooking Notes: Yangnyeom Tak (Korean Chicken in Sauce)

It's Super Bowl time!  Which means it's wings time, right? I'm normally not a huge fan of spicy chicken wings.  Not because I can't do spicy.  Mostly because your average wing is all spicy and nothing else.  And I want more than the feeling of my taste buds searing.  This recipe gives the chicken wings a nice tangy sauce, and you can amp up the spice level as you wish.  I find that using a ¼ teaspoon of Tabasco (in addition to the gochujang) is sufficient to get a nice spiciness while still being able to taste the other flavors.  But if you need to feel the pain, go for the full teaspoon.

Yangnyeom Tak (Korean Chicken in Sauce)
Adapted from A Korean Mother's Cooking Notes

2 pounds chicken wing drummettes (about 16 drummettes)
6 tablespoons soy sauce
Freshly ground black pepper, to taste
1 teaspoon chopped garlic
1 tablespoon chopped ginger
1 tablespoon red pepper paste (gochujang)
5 tablespoons granulated sugar
2 tablespoons ketchup
2 tablespoons apple cider vinegar
¼ to 1 teaspoon Tabasco sauce
½ cup chopped onion
Sesame seeds, for garnish

Season chicken wings with soy sauce, black pepper, chopped garlic, and chopped ginger, and let stand for 1 hour to marinate.

Brown the chicken pieces in a non-stick pan on all sides.  Drain any fatty oil.  Add the rest of the ingredients, cover, and simmer for 25 to 30 minutes, turning a couple of times during simmering time.  Some chicken meat is juicy and some not, so add water as needed.  Sprinkle with sesame seeds before serving.

Makes 4 servings

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