Crispy Korean fried chicken glazed in a sticky, sweet, and spicy sauce. This dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up fast for a quick snack!
Let’s make some Korean fried chicken! Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce. This recipe uses bite sized boneless chicken pieces, so it cooks up quickly in shallow oil. It’s the easiest Korean fried chicken you can make at home!
Whenever I go to Korea, I try to enjoy as much Korean fried chicken as possible. There are so many delicious variations! Dakgangjeong is a big part of the Korean fried chicken culture, and some of the best dakgangjeong places are in traditional markets and streets of Korea, sometimes with long lines.
Koreans often enjoy fried chicken with beer, and that combination is called ChiMaek (치맥), chi from chicken (치킨) and maek from maekju (맥주, the Korean word for beer). Hope you make this chicken dish and enjoy your chimaek at home.
You can easily double or triple the recipe for a bigger crowd. Great for a potluck or a party. The chicken stays crispy!
Dak means chicken in Korean. Gangjeong is a type of traditional Korean confectionery. It’s made by deep-frying sweet rice batter into crackers, coating with a syrup, and finally covering with puffed rice, sesame seeds, or nuts. Traditionally, the similar concept/technique — deep frying and coating with a sticky syrup — is also used to make various other sweet and savory dishes. Dakgangjeong is the chicken version.
How to make sweet crispy Korean fried chicken
The Chicken
Dakgangjeong is traditionally made with a whole chicken cut up. Some people make it only with chicken wings. I usually use boneless, skinless chicken thighs for this recipe, but you can use breast meat if preferred.
To make this dish, I soak the chicken pieces in milk for a couple of hours, but it’s not absolutely necessary. This is a technique Koreans use to tenderize the meat and remove any gamey taste. The result is tender, juicy, and flavorful fried chicken.
Then, marinate the chicken pieces with a little bit of salt, ginger and garlic before lightly coating them with the potato starch.The potato starch creates a light, crispy crust for the fried chicken.
Sweet and spicy sauce
The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). It’s far from fiery hot, but reduce or omit the gochujang if you’d like. You can replace gochujang partially or entirely with ketchup. It’s very common to use ketchup in a dakgangjeong sauce for a milder taste. Add more soy sauce if omitting or reducing gochujang.
You can also boost the heat level by simmering the sauce with a little bit of gochugaru (Korean red chili pepper flakes) or whole dried red peppers.
Garnish with chopped nuts or seeds, if desired. Peanuts are common, but sunflower seeds, pumpkin seeds and sesame seeds are great as well.
Tips for deep frying
- Use a deep medium size pot if available. You’ll need less oil than using a large pan with less splash of oil.
- Be sure the oil is sufficiently hot (330°F for this recipe).
- Do not overcrowd the pan/pot. Fry the chicken in batches.
- Be sure to reheat the oil between batches.
- Double fry! It’s the Korean way.
More Korean Chicken Recipes
Yangnyeom Chicken (Spicy Korean Fried Chicken)
Korean-flavored Baked Chicken Wings
Dak Bulgogi (Chicken Bulgogi)
Dak Galbi (Spicy Stir-fried Chicken)
Jjimdak (Braised Chicken)
Watch how to make it
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 pound boneless skinless chicken thigh and/or breast
- 1/2 cup milk optional
- 1/4 teaspoon salt
- pinch pepper
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon rice wine if not using milk
- ⅓ cup potato starch (or corn starch) you can use more
- oil for deep frying
Sauce
- 1 tablespoon soy sauce
- 3 tablespoons cooking rice wine Mirim (미림), Matsul (맛술), or Mirin
- 2 tablespoons apple cider vinegar (or rice vinegar) or other clear vinegar
- 1 tablespoon gochujang, 고추장 (Korean red chili pepper paste) Omit for a mild version and add 1 more tablespoon soy sauce (Also see note)
- 3 tablespoons honey or oligo syrup (oligodang, 올리고당), rice syrup (jocheong, 조청), or corn syrup - use 4 tablespoons if using syrup
- 2 teaspoons sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- pinch pepper
Garnish
- 1 to 2 tablespoons coarsely chopped peanuts or seeds
Instructions
- Remove any visible fat. Cut the chicken into bite sized pieces.
- Soak the chicken pieces in milk for at least 30 minutes in the fridge. This step is optional.
- Drain well. Mix with the salt, pepper, rice wine (if you didn’t use milk) garlic, and ginger. Let it sit for 20 to 30 minutes.
- In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
- Coat each chicken piece well with the potato (or corn) starch.
- Pour about 1 inch of oil in to a heavy bottom pan. Use a narrow and deep pan if available, When the oil is sufficiently hot (330°F), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, about 3 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
- Reheat the oil to 330°F. Deep fry again until golden brown, about a minute or two. You can do the second frying in one batch.
- Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated.
Cb says
Very tasty! Just started trying new foods and this one is a great start
Gina says
Looks yummy! Can I make the chicken in the air fryer and then combine the sauce at the end in the pan? If so, what degree should I set it to and for how long?
Lois says
This is me and my family’s favorite!
Nryellow says
Absolutely delicious and easy to follow. I didn’t have gochujang on hand and substituted it with sriracha (2tbsp) and it worked well. Thank you for the wonderful recipe!
나세원 says
I bought some banchan like this at the korean store but it was chicken wings instead. I was wondering if I can make this recipe with chicken wings intead of using boneless skinless thigh? Or is that a different recipe?
Hyosun says
Yes you can. You’ll need to fry them a little longer.
Milo R says
I did everything in your recipe except I used chicken tenders. It came out perfectly, very crispy chicken, juicy and the sauce is delicious.
I watch Korean dramas and when they are eating Korean Fried chicken in the drama, it makes my mouth watery. Thank you for your recipe, I don’t have to go to Korea to eat this.
Nesper says
This recipe was delicious! I lived in Korea for little over a year and today I was craving some Korean chicken. My wife and I loved it! She said that it was so good that she couldn’t believed I made it…lol. Thank you for sharing, this will be one of my go-to recipes from now on. 감사합니다
Hyosun says
Awesome! Glad you tried it. Thank you!
Dean says
Hello from Perth, West Australia! I just made this for a dinner party….I usually make Japanese karage but this is my new go to! So easy and a taste sensation…..thanks so much for sharing and such easy to follow directions.
Hyosun says
Hello! I’m delight to hear this is your new go to. Thank YOU for trying it out and letting me know how it turned out for you!
Loti says
This is probably one of the best recipes I’ve ever made, it’s so delicious and it’s very popular amongst my friends and family.
I genuinely make it at least once a week.
David says
Thank you so much for sharing. Cooked yesterday and it was awesome and loved by everyone!
Had ran out of gochujang so substituted with ketchup and sriracha and chilli’s.
The method of marinating in the garlic and ginger and milk prior to adding the cornflour was great – really sealed in the flavour.
Now to try your other recipes!
Hyosun says
Great to hear that!! Hope you find many more recipes you like here.
Talitha says
I halved the sugar and it was still delicious. Brilliant and well written recipe (as always), thank you!
Vanessa says
This was my first attempt at frying and it went very well thanks to your simple and easy to follow instructions! On top of that, this recipe was delicious, I enjoyed it with kimchi fried rice. 🙂 Just a little bit of spice (my husband complained about wanting it spicier, so I will add more gochujang next time, or maybe some gochugaru) and a nice sweetness. A well-balanced flavor all around!
Cindy Saidon says
This recipe is amazing! Thanks so much for sharing it. Have made it quite a number of times and the family always gets excited when they hear what is for dinner.
Rachelle says
I tried your recipe and was shocked by how good it was. I substituted the rice wine/mirin with pure apple juice as I didn’t have that ingredient on hand but it still came out very good. My brother says the sauce was SO good and I agree! The chicken was very crispy too. Will make this a regular. Thanks for the recipe!!!
Hyosun says
Awesome to hear that!! Thanks for taking the time to let me know.
Joan Z. says
Love this recipe! Amazing results with minimal effort. The crispy chicken and delicious sauce are just perfect. My daughter’s eyes light up when I tell her I’m going to make it. Thank you!
Hyosun says
Great to hear that!! I hope you and your daughter enjoy it many more times. Thank you!!
nina says
I made this recipe and it was absolutely delicious. Normally i am not a huge fan of sweet sour kinda dishes but this was a hit! My boyfriend and mom loved it also. Thank you and I will def try more of your recipes 🙂
Hyosun says
Glad this was a hit! Hope you find many more recipes you like. Thank you!
Kikidee says
My family and I LOVE this recipe! It’s such a comfort food and perfect for a cool rainy day (or for anytime really!). I follow the recipe exactly including letting the chicken rest in milk (okay we do use almond milk which makes no difference but meets our dietary needs). Highly highly recommend! It’s great on it’s own or as a side to some soup based dinner like hiyunguk.
Kevin says
Restaurant quality.
I haven’t bought sauce in months for chicken.
I started by getting rid of some stock items.
I substituted the rice wine with 1/3 lemon juice, 1/3 lime juice and 1/3 rice vinegar. Possibly less. Worked in my case.
I will have to try rice wine soon.
I missed the rice vinegar this time and it was fruity because it added up to the 3/3rds I used before.
Thanks for sharing.
Sandy says
Made this tonite for dinner after seeing it posted yesterday. It is DELICIOUS!! and easy to make. Thank you for all of the wonderful recipes!!! My family loved it and already requesting me to make it again!
Dianne H says
This is so delicious!
Only thing I changed is I swapped out plain honey for hot honey (Mike’s brand is good). This is one our favorite sauce recipes for wings, too.
Hyosun says
Awesome!! Thanks for letting me know!
Angela says
Tried it using the corn starch substitute and it was soggy not crispy at all… the sauce was good. I will retry this with potato starch to see if that will make it taste better. Hoping for that saucy crunch!
Tariq says
Breathtakingly delicious. I will always make this recipe now. THANK YOU!
Libby says
Thank you for sharing this recipe! My 10yo would always refuse to eat my fried chicken, but then I tried your recipe. Now, this is a dish the whole family looks forward to!
Hyosun says
Aww I’m very happy to hear that! Thank you!!
Nancy says
Thank you for generously sharing this recipe and spreading happiness. One of the BEST recipes I have had the pleasure of making. My family goes crazy for this dish.
Valerie says
Made this sauce, it is fantastic! Husband liked it so much he wants me to make up a bigger batch and store it in the fridge. @koreanbapsang , any idea how to do this? Not the preparation, the storage.
Hyosun says
Great to hear that! I haven’t tried it, but the sticky sauce might harden it in the fridge and you’ll need to heat it up. You can try putting it all together and simmering it when using/serving.
Paula says
My first attempt tonight and it was so delicious! I thought my husband wouldn’t like the sauce because of the amount of sugar but the flavours all balanced out really well and he liked it. I only used half the gochujang, and DS7 found it to be just the right amount of spicy, though next time I might dial down the ginger to suit. Even just the marinated chicken fried once and dipped in the sauce was amazing (I couldn’t wait to try it :D) I don’t know why you would want any other kind of fried chicken, to be honest.
Caroline says
This recipe is incredible! Thank you so much for sharing it. I live in Japan but am new to Korean food and rarely deep fry. But this recipe was absolutely worth it! My family and I devoured it tonight for dinner, and I’m so happy we have leftovers!
Teresita Defeo says
Thank you so much for sharing your recipes. You are such a blessing because we in the family are all fond of Korean food.
We are hoping that you will keep sending your recipes to your fans (I am one of them). You are very much appreciated.
Sincerely,
Teresita Defeo
Min says
I normally hate deep frying because of the sticky mess it makes, but this recipe makes it so worth it. That sauce is sooo good. My kids ask for it all the time. They say it’s better than the restaurants! This is my first review on your site, but I’ve long been a fan. Born in Korea, but raised in the US, I now have my own teenage kids. I learned the basic dishes of Korean cooking from looking over my mom’s shoulder and 손맛 – but for all the things I don’t know, I count on your site. It has never let me down – I feel kind of guilty at times when people praise my cooking, and I know it’s all you 😄!
Hyosun says
Aww I’m so happy to hear that! Yeah we learn a lot, without realizing, from our moms. It’s awesome to hear I can help you with any gap. Take all the praise you get. You deserve it! You’re the one putting everything together with what you’ve learned from your mom and others like me. Thank you so much for taking the time to write me such touching notes!! I really appreciate it.
Clare says
Can you prepare in advance at all?
Kwiyoung says
Wow this is absolutely delicious! Everyone raved. Thank you so much!
Hyosun says
So happy to hear that! Thanks for trying it out and letting me know.
KEREN KIM says
I WAS ALSO BORN IN KOREA AND ADOPTED BY AMERICAN PARENTS WHEN I WAS 9 MONTHS OLD. I WAS RAISED TOTALLY AMERICAN, BUT WAS ALSO TOLD OF MY CULTURE. I WAS ALWAYS PROUD TO BE KOREAN. I GENERALLY DON’T DO MUCH KOREAN COOKING. I ALSO WENT TO KOREA IN 1977 TO ESCORT BABIES BACK TO THE STATES. IN THE WHOLE TIME I WAS THERE I DON’T REMEMBER EATING ANYTHING HOT OR FIERY EXCEPT KIMMCHE, I WAS ALSO THE ONLY ONE THAT DIDN’T GET SICK FROM THE DIFFERENT FOODS; INCLUDING THE NATIVE TOUR GUIDES. I LOOK FORWARD TO MORE RECIPES FOR MY FAMILY. THANK YOU.
Ky says
I loved this so much! I cut down a recipe a little since it’s just for me and I completely devoured it in a couple of minutes! I love the sauce so much it was the perfect ratio of sweet and spicy ! Thank you so much I’m going to try more of your recipes ! 🙂
Hyosun says
Hi Ky! I’m so delighted to hear that! Hope you find many more of my recipes you like.
Karen says
oh so good! It was a hit with my family. Even my husband who really can’t take too much heat enjoyed it… 3 helpings!! Thank you!
jkay86 says
Absolutely delicious, so simple to make as well
Soffia says
I hope this reaches You but when making this i couldn’t find ginger anywhere but i do have ground ginger seasoning. Is there a difference?
Hyosun says
Hi Soffia, I know we talked on Instagram about this, but leaving a reply here as well for other readers. Generally, 1/4 teaspoon ground ginger equals to 1 teaspoon fresh ginger. Hope your dakgangjeong was delicious!
David Yohalem says
Can one produce an acceptable result using an air fryer? I am considering purchase of one, but wonder if it’s worth the greater expense over a deep fryer.
I read your recipes and feel famished. What a wonderful presenter of a wonderful cuisine.
Hyosun says
Sorry I don’t own an air fryer, so I don’t know. Hope someone who has tried it leaves a comment letting us know. I’m debating myself whether to get an air fryer. My kitchen is running out of space. lol. And thank you so much for the kind words!
Jeanne says
Hi,
I have tried with an air fryer.
The chicken isn’t as crispy, the corn starch falls off quite a bit.
For me that means making the recipe more often without feeling guilty though… 🙂
Barbara says
Yes, I used an air fryer! I followed Cooking in Chinglish’s frying technique for her Extra Crispy Taiwanese air fryer wings (sweet potato or tapioca starch + baking powder) and then tossed the chicken drummettes in the dakgangjeong sauce after air frying. They were so delicious. Thank you for the recipe!
Riz says
Hello! I don’t know if this will help, but what I do is to fry a huge batch of the breaded chicken beforehand then portion, cool, and store them in the freezer. I re-heat as much as I need in the air fryer to ensure that I always get crispy chicken while the oil gets drained out.
Laury Batista says
I use baking powder as well when using air fryer makes it’s super crispy
Zuzana says
Could you please let us know if you combine the baking powder with starch and if yes, what measure? Thank you very much
Hyosun says
I don’t use baking powder. You really don’t need it, but if you want to try it, use a very small amount.
Karen says
Delicious…just like mom made! Your recipes have been such a blessing throughout my cooking journey. I’m so happy to be able to enjoy the tastes I grew up with. Thanks as always!!
Hyosun says
That’s great to hear that! Mom’s is the best! I’m glad I can be helpful in your cooking journey.
amy says
i’ve been wanting this chicken ever since i had it at a korean restaurant 400 miles away over two years ago… so i bought my first cheap deepfryer this morning & used your recipe. i cooked mine a little bit too long because i’m a newbie, but the sauce saved it!! i’ll know for next time 🙂
i’m so excited to try more of your recipes!! thank you for sharing them!
Hyosun says
Awesome! Happy to hear my recipe was your first one to try with your new deep fryer. Hope you find many more recipes you like!
Donald says
I recently got into cooking Korean dishes. When searching for recipes, I found your site. Its awesome. Thanks for sharing and keep up the great work! 🙂 This recipe was my favourite so far!
Hyosun says
Glad you found my website and you enjoyed this recipe! Hope you find many more you like. Thanks!
Sofea says
What can I use to replace the rice wine or the mirin for the sauce?
Hyosun says
You can use white wine or simply use water instead.
Hsuan says
This was really delicious. My first time making dakgangjeong. I was intimidated by the deep frying but followed the tip to use a deep pot, which reduced the splatters. I made half the recipe for my daughter and myself and we ate all of it. She said “you must make it again!” I am half Korean but grew up here. I am learning about the cuisine through your website. Thank you!
Hyosun says
That’s awesome! Daughter approved! Thank you so much for letting me part of your learning Korean cuisine.
Susan Hargus says
Absolutely amazing. My son studied abroad in South Korea and he loved KFC. I surprised him with this and he was overjoyed, plus he shared some stories with us we hadn’t heard before. I can’t wait to try some of your other recipes! This one will be staying in my book:))
Hyosun says
aww how nice! Food always brings us together and brings out the stories and feelings to share. Thank you so much for coming by and sharing your story.
ALICIA says
Hello,
I followed your recipe and used cornstarch but when I went to shallow fry the chicken most of the cornstarch came off. What am I doing wrong? The chicken was crispy and delicious but it packed the breading that was in the pictures. Thank you for helping me fix what I’ve messed up!
Gita Thanki says
See when I’ve made it I ensure the chicken is wet so soak it in milk with the seasoning and before dipping it in corn starch take it out the wet mix and throw it in the dry mix I promise u it will stick to the chicken
Judy Yockman says
I love your recipes💖‼️
Arpita Patel says
This was actually pretty good. I added orange juice and mandarin orange sections instead of orange food coloring. Also added scallions sliced into 2 inch pieces and water chestnuts for crunch. I used the light syup pineapple and mandarin orange syrup instaed of granulated sugar and it came out beautifully. The pineapple and orange syrup add all the sweet plus extra fruit flavor. This recipe screams for a couple of fire cracker peppers too!
Owen says
Sounds tasty, but not the same dish at all.
Myra says
맛있어요! This was delicious! Not my first Korean dish but my first time making fried chicken and it was sooo good. Turned into fewer than 4 servings for my family because it was so delicious 🙂 I’m hoping to make it a bit spicier next time – would you recommend adding more gojuchang? It seems from your other recipes that spiciness comes from gochugaru, which isn’t on this ingredient list, so I wondered if more gojuchang would work. Thank you!
Hyosun says
Great to hear it turned out delicious for you and your family! oh I say that in the narrative under “Sweet and spicy sauce,” “You can also boost the heat level by simmering the sauce with a little bit of gochugaru (Korean red chili pepper flakes) or whole dried red peppers.” I will add it to the note section of the recipe card as well.
Brooke says
Amazing and ate way too much, even my dad who doesn’t like to try new things loved it!
Hyosun says
Awesome! That’s what happens to me every time. Way to go dad!
Jam Trimble says
The girls and I wanted to try something new other than the usual samgyup we go to. And this looks equally delicious and we might be able to make this at home during the sleepover. Thanks for this!
Hyosun says
Great! Thanks for trying it out!! My favorite for a pot luck.
Allaine says
Kansahamnida! Really good. This recipe is one to keep. 🥰☺
Hyosun says
Yay! Thank you!
Johanna says
This recipe is just so delicious, and so easy to do. I would never get tired to do it over and over again. Soooooo yummyyy
Hyosun says
Yay! I don’t either. I love making and eating these.
Stan Long says
Love this recipe!
John Egbuniwe says
Tried this today. Used more chilli pepper than recommended, it came out beautifully. My guests finished the dish so quickly that i was surprised. They were full of praise.
Steve says
Great recipe. Simple and delicious. It was much better than my previous attempt using a different recipe. Thank you!!!
Joanna Howe says
My family really enjoyed this chicken recipe. I’d definitely make it again. So good! Thank you.
Fred says
Amazing Recipe, thank you!
I made à change to it and boiled the boneless chicken in water before and let it dry.
Dinah says
i’m about to attempt this, but the young kids in my family can’t really take any heat that would come from the gochujang. Can I substitute the gochujang with doenjang, or what would you suggest? Thanks
Hyosun says
Use some ketchup and add a little more soy sauce.
Sarah says
This was so incredible it nearly moved me to tears 😂 I came here looking for a recipe using gojuchang and honey and I am now determined to cook everything on this site. Thank you so much! Best chicken I have ever eaten.
Mela Roque says
Followed the recipe exactly, and it turned out amazing! The chicken was soooo soft and juicy, and the sauce was perfect. Thank you for sharing 😊
Diane says
Tried your recipe and my fussy kids actually swooned over it and complimented this dish over and over again. They said i have to cook this every week. They loved it so much. Never seen everyone in the family raving over a dish as much as this one. Definitely a keeper ans going into my ”favourite” list
Sandra says
Thank you so much for clarifying that the ‘peanuts or seeds’ is a garnish. I made this for my family and they all loved it very much. They asked me to make it again the very next day. Thank you for sharing your recipes! I have pretty much cooked almost all of what you posted in a short span of 3 months. You have made this quarantine period very pleasant for me and my family. Again, thank you!
Hyosun says
Oh sorry for the late reply. Sometimes, these comments just get posted and I totally miss them. Very happy to hear that. We need all the help we can get during this prolonged quarantine period, and I’m glad I can be helpful.
Miangola says
Hi, tried this recipe today and I love it <3
Hyosun says
Awesome! So happy to hear that. Thank you for letting me know!
Theresa says
This recipe is excellent. Better than delivery, in fact.
Hyosun says
Wow thank you! So happy to hear that!
Jennifer says
We just tried this recipe. Amazing. Thank you!
Catherine says
So, this was my first of your recipes that I have tried, and I WILL BE TRYING THEM ALL NOW. I love Korean food and have decided I’d like to learn more about it during my quarantine free time. This was so incredibly good. Like, dare I say, better than some restaurants good? I love that your website can help me learn about Korean cooking techniques and language/cultural meaning at the same time. Thank you so much. PS I lacked sesame oil and swapped cane sugar for brown sugar, and this was perfectly delicious albeit perhaps slightly tangier/more savory.
Sandra says
I have cooked many of your recipes over the last month or so and I loved every single one of them. I have been looking at this one, but had a question before I start.
The ingredients for the sauce lists 1 to 2 tablespoons coarsely chopped peanuts or seeds. Do the peanuts or seeds go in the pan in step #3: add all the sauce ingredients, and stir well? Or are the peanuts or seeds used as a garnish at the end?
I am new to cooking in general, so your help would be much appreciated. Thank you.
SarahW says
I made this last night at was blown away by how delicious it is! I am allergic to dairy, so I omitted the milk soaking and subbed dry white wine for rice wine, since that is what I had in my fridge and it was amazing! To find a gluten free (I used GF soy sauce) and dairy free korean fried chicken recipe was itself awesome, but the taste was spectacular and everyone was begging me to make it again immediately. I’m going to be trying as many of your amazing recipes as I can! Thank you!
Hyosun says
So happy to hear that! Thank you so much for trying the recipe, making adjustments for your needs!
Cori Jones says
Tried this recipe this weekend was blown away! I intended to have left overs but ended up everything in one sitting. I will definitely be making this many more times in the future.
Hyosun says
Awesome! Thank you so much for letting me know.
Frances says
Question:
Sauce came out great. But I did something wrong with the chicken. I coated with corn starch, but when I fried it in a heavy deep pan, the coating didn’t come out, and it was more like stir fry chicken. How do I make the coating stick and come out like fried chicken?
Hyosun says
Did you use milk or rice wine? The chicken should be slightly wet for the cornstarch to stick. Just use a bit of liquid (milk, rice wine or white wine or water) to wet chicken to help it. Hope this helps.
Diana says
This was delicious and easy to follow. I’ve never cooked fried chicken before and this recipe gave me the confidence to attempt a self -isolating version of a trip to our favourite Korean fried chicken restaurant. Thank you!
Hyosun says
Awesome! Stay safe and healthy!
Terry Kelley says
Hi mom, I made your Dakgangjeong paste today but had to change it up a bit, just a bit…. I added about 2 T of fresh ocean peppers, 3 thai chilis, some holy basil & about 7 kaffir lime leaves. Lastly it needed korean capsaicin powder – its says in english on the back of the bottle “hot taste powder” !
Gonna be so good, also got your yang yum sauce ready to put on the other half.
It seems to me when I had yang yum delivered in Kunsan it had 1/2 spicy, 1/2 not spicy???
Ainee says
Im going to try it. Looks yummy. easy to prepare.
Thank you
Reba P says
This was soooo good! Thank you for sharing this recipe. My fiance and I loved it!
Jacqui says
This is delicious. Have made 4 times and twice we were entertaining. Beautiful served with a mixed salad of spinach, red cabbage, spring onion, carrot. 10/10
Hyosun says
Awesome! I’m glad to hear that you’re serving it with healthy vegetables. Thank you! I really appreciate your review.
Maureen says
I have made this a couple times. The recipe is easy to follow and it was amazing.
Hyosun says
Awesome! Thank you so much for trying the recipe and for the review!
Hyosun says
Awesome! Thank you for letting me know and for the great review.
Maddelline Radabaugh says
Sooo delicious! Will definitely make again. 🙂
Kristina says
I spent about 6 months in Australia and there was this Asian place I used to frequent that would serve a “sweet-spicy” chicken that I could not get enough of. I’ve been searching for a way to replicate that sauce since my return and this is it. It is sooo good! Thank you very much for sharing it with us
Eva Silhavy says
Very delicious!
Love says
Hi, does it matter if I use other type of chilli and not gochujang? Will the consistency and taste be affected because I couldn’t find it in a local grocery so I just bought a liquid chilli so I’m just wondering if it would still work out fine
Hyosun says
It will be different but I’m sure still delicious.
PownyRyda says
I’m in a food coma now and I’ll be in another one tomorrow when I eat the other half. That was so tasty. Thank you very much!
Hyosun says
Ha Ha so glad you liked it so much!
Sam says
After visiting LA, I still had a craving for sticky Korean fried chicken. This recipe hit the spot!
I didn’t have rice wine, so I used lemon juice to soak the chicken. For the sauce, I used 5T red wine and 5T cider vinegar. The red wine came through and added some richness. Garlic and ginger powder gave it a very smooth texture.
Hyosun says
Great substitutes! Glad to hear this recipe could satisfy your craving. Thank you so much for trying the recipe and leaving a great review!
Cheeyih Lee says
Hi Hyosun, just found your website when I’m searching Korean Chikin Recipe, it is very details and clear instruction here! Just let you know I did printed the recipes, not illegal copying without inform you.
Kamsahamnida!
Hyosun says
You’re welcome! Glad you found my website! Feel free to print any recipes you want!
Cheeyih Lee says
Can you teach these?
1. Ganjang-chikin 간장 치킨
2. Padak 파닭
3. Banban 반반
4. Huraideu-chikin 후라이드 치킨
naomi says
thank you so much for all the recipes. i first found your blog 4 years ago. even now i still made this recipe. and tomorrow is my husband company christmas potluck party. i always bring this fried chicken because they love it, espcecialy my husband.
thank you
Victoria says
I’ve been trying to replicate the taste of the dakgangjeong sauce made by our local Korean Fried Chicken joints and this one is the winner! Thanks for sharing this recipe 🙂
Hyosun says
Happy to hear that! Thank you so much for letting me know.
Jason says
Can i just skip the rice wine or mirin in the sauce? Or are there other ingredients that i can use?
Hyosun says
Yes you can skip, but supplement with other liquid such as water or apple juice (not vinegar) to have enough sauce. You can also use white wine if that’s an option for you. Thanks for the great review!
Kiyoko says
I had to figure out what to make the day before payday with what I had at home already. I used the sauce from this recipe and put it on chicken legs I baked in the oven and it was fantastic! We thought we were going to have leftovers, but everyone gobbled it up. Thanks for a fantastic sauce! Maybe next time I can try the recipe in it’s entirety. 😀
Hyosun says
Great idea to use the sauce for baked chicken legs! Hope you get to try the entire recipe soon.
Evie says
This is one of my all time favorite recipes!!
Hyosun says
Aww thank you!
dydy says
Your recipe is superb. I try it and succeed in first try. Everyone love it. Thank you so much.
Hyosun says
Awesome! I’m thrilled to hear that. Thank you for letting me know!
shelley says
I’m having a Korean-themed dinner party, and this looks impressive. How would this turn out if I baked the chicken instead of frying, then coated it with the sauce? I’m looking for something not fried. Thank you!
Diane Robinson says
I’ve made this probably ten times, it’s soooo good. I make extra sauce and reduce it till it’s really thick and dip that with everything. my husband’s loves it!
Cat says
My sister has celiac disease and hasn’t been able to eat fried chicken since she was first diagnosed five years ago. I’m planning to make this as a surprise for her, since there’s no flour and I don’t have to worry about gluten free flour altering the recipe, but I have one question: for instruction #2, where it talks about what not to use if you soak the chicken in milk, is it just talking about the rice wine, or do you cut out the rice wine vinegar as well?
Hyosun says
Just rice wine! Enjoy!
Eric says
Hi! I was just confuse with the ingredients for the sauce. It says it needs 3 tablespoons rice wine (or mirin) and 2 tablespoons apple cider vinegar (or rice wine vinegar). Do you put both of the rice wine and apple cider vinegar? Also, if I didn’t have apple cider vinegar do I replace it with rice wine vinegar as it is stated in the ingredients. I got confuse as if have already put 3 tablespoon of rice wine… do I have to add more of the apple cider vinegar to replace it? Thank you in adavance!
Hyosun says
You need both wine and vinegar!
초심자 요리사 says
just was watching a cooking show where they recommended that the chicken “peak out” of the oil as it cooks to help moisture escape. Getting rid of moisture helps give the chicken the best dry/crispy texture. I see you do this as well and thought it was a great tip. They also recommended NOT moving the chicken around in the pan to avoid dropping the temperature of the oil too quickly
Hyosun says
Great tips! Thanks.
Jessica Chavez says
This recipe was delicious I have made it twice now, and we continue to love it! I am starting to love Korean food. We also made another Korean dish called bolgogie. (Not certain of the spelling)
Jan says
I love korean food ,I like all the side dishes that r served with the meals.I like the yellow squashed that is pickled.
Steve says
Brilliant recipes and techniques, Hyosun. I love the detail and nuances of Korean cooking with way ups describe them.
mai says
can you substitute almond milk instead of the cow’s milk?
Hyosun says
Yes you can! I bet it will be delicious.
k says
Thank you. Made this and it tasted fabulous!
Milan Wamsteker (홍광명) says
Dear Mrs Ro, Thank you for allowing us to publish your recipe in our company magazine “Meyn World”. Meyn is the global market leader in chicken processing machines. The majority of all chicken meat in Korea is processed by our machines. The following link https://www.meyn.com/en-GB/163/meyn-world.html shows our January 2018 edition with your delicious recipe in several languages inluding Chinese, French, Spanish and Portuguese…
Jenn says
I love your recipes! I am excited to make it. I was wondering how I could add tteokbokki to this, like the ones at the street foods in Korea. Would I need to boil the tteokbokki and then just add it when you mix the sauce and the chicken, or would you deep fry the tteokbokki and add it it when you mix the sauce and the chicken? Hopefully you can help me out!
Hyosun says
You can add it either way, but I think most food stalls deep fry their rice cakes. Don’t forget to increase the amount of sauce if you’re adding rice cakes.
Jenn says
I see! I will try it next time I cook it! Thank you so much for your advice!
Karren Joy Guardiano says
Korean foods are very delicious..😊😊😍😍 i super love it..😊😊💖💖💝💝
Cassiepeaberry says
Tried out the recipe and it was a great hit with my toddler and husband! Thanks for sharing!
Hyosun says
Great! Thanks for letting me know!
Julie says
Could you make this in an Air Fryer?
Hyosun says
I’ve never used an air fryer, but I don’t see why not.
Kim says
I made this one it is so good all my workmates love it
Leanne Whitton says
I cooked this tonight and I must say WOW! What flavours, I couldn’t stop eating even though I was full. My husband said that this was the best asian dish I have ever made (and I have made many). Thankyou so much for sharing your dish I will be sure to share with my friends and family.
Hyosun says
Glad to hear you and your husband enjoyed the dish. Thanks for sharing the recipe with your friends and family!
Carol says
Wowza! Made this tonight but used tofu. Made no changes. Tastes just like what I get at my neighborhood Korean grocery store. I bought gochujang a few weeks ago so I’m thrilled to finally have used it. This will definately go in the “Keepers” section of my recipe book. Thank you so much.
Hyosun says
Hi Carol – glad to hear you used this recipe with tofu and got to use your gochujang! This dish made with tofu is called dubu gangjeong in Korean. Hope you find many other recipes on my blog that will go in your keepers section of the book. Cheers!
Heather says
Would soaking the chicken in Almond milk, or another non dairy milk still do the same thing, or should I just not bother?
Monika says
I need to say that this recipe it’s amazing. I tried to cook this and it was sooo tasty and delicious. ??
Hyosun says
Great! Thanks for letting me know how it turned out for you.
Nancy Folk says
Thank you for an awesome recipe; portions are perfect and the sauce is addicting !
Hyosun says
Great! Thank you so much for trying it out and letting me know how it turned out. Cheers!
Faiqa Imran says
What can I use to substitute rice wine for the sauce??? Plz help
Hyosun says
Oh so sorry I didn’t respond sooner. I probably meant to come back to it later but forgot. Old age! You can use white wine or omit alcohol entirely. You will need a little more liquid in place though. Water or chicken broth, if available, will be fine.
Sharni says
I made this dish a couple of nights ago for my family and they all loved it! It was my first time trying it and it tasted like I was back in Korea again, so thank you so much for that! I had a question about the sauce; is it possible to make the sauce and keep it in the fridge? I was thinking of making more of the sauce and keeping it in the fridge (or freezer) and just getting it out every time I make the dish, instead of having to make it each time, but I’m not sure if it’ll keep properly.
감사합니다!
Hyosun says
Hi Sharni! So happy to hear your family loved it! I don’t see why not. You can make it up to the point you’re ready to boil, and boil it when you’re ready to use it. Try it and let me know how it turns out.
Myrtle says
Absolutely fabulous! Loved by whole family. Just put it on my menu planner as a regular! Had to improvise a bit as I couldn’t get the Korean chilli paste so used siracha. Thanks!
Iryna says
What a lovely recipe – thanks for sharing! we fell in love with Korean cooking in one Gaia restaurant in Cairo. We haven’t been there in years, and missed lovely dishes it made. after some trial and error of various recipes online, I tried this one and it matched our memories! personal preference is for no ginger in the marinade and sesame seeds instead of peanuts. Many thanks!
Hyosun says
Wow good to hear there’s a nice Korean restaurant in Cairo. I’m also happy to hear this recipe matched your memories. Thanks for letting me know!
Dino says
Thank you Hyosun for sharing your recipe! I followed every detail to the tee and it turned out delicious! My partner and I were left highly satisfied. However, is there any way of preventing the black, burnt and sticky parts from resulting in the final steps?
AaronBSam says
I have to admit. I did a possibly-horrible thing and decided to skip all of the chicken-prep-and-frying and just… bought McDonald’s Chicken McNuggets. I wanted to see how my palate would take to the flavors of the sauce – and this was the easiest way I could think to do it. I have to admit, it was pretty freakin’ awesome.
I know, it’s probably quite a disgrace. And the next time, I might actually attempt the chicken frying on my own. But it was an amazing shortcut for a proof of concept. I made sure to link back to your REAL recipe on my blog, so I hope you don’t mind that you amazing recipe is now associated with what I am calling “McDakGangJeong”.
Matt says
This is an excellent recipe, very simple indeed and a great start to these sweet and spicy flavours. I also added coursely chopped garlic, red chilli, and spring onion to my sauce. It was fantastic! Thank so you much!
Hyosun says
Thank you, Matt! Your additions sound great.
Julie says
Hi Hyosun! Im planning to cook this on weekend but you’re recipe is good for 1 pound only. What if I make to 2 pounds of chicken, shall I also double up the ingredients both on the marinade and sauce? Please reply. Thank you.
Hyosun says
Oh sorry for the late reply. Hope it’s not too late. Yes, double up all of the ingredients. Enjoy!
Sury says
I tried this recipe twice. My partner and me love it!! very delicious!! We dont need to go to the city to find korean restaurant to eat dakgangjeong. Thank so for sharing this amazing recipe to us ??
Hyosun says
Awesome! Thanks for letting me know.
gwyne says
I made this last weekend. I skipped the milk part and used chicken wings instead (my husband prefers fried chicken wings). I also doubled the recipe. For the sauce, I followed exact recipe except no garnish. My husband loved it! Thank you for posting your recipes. I will be trying to cook your braised chicken recipe next.
Hyosun says
Great! I love chicken wings too! I hope you find many more recipes you and your husband like.
Hina says
Hi, I have been following your recipes for a while now and all are amazing! I am about to try this one and the chicken is currently having a milk bath. I realized that I started too late and dinner may take a while yet… so my question is if I decide to make this tomorrow instead will the chicken be ok soaking in the milk for so long? or should I pour out the milk and resoak again tomorrow? thanks.
Hyosun says
Hello Hina – Thank you for using my recipes and the kind words! Drain the milk and no need to soak again. Enjoy!
Nikki Jackson says
I came across your blog yesterday as I was craving some Korean spicy chicken I as I was marinating the meat I came across this recipe so I decided to make both for dinner tonight. Let me tell you how pleased my entire family was with both versions of the chicken. I thought the spicy chicken was my favorite until I tasted this recipe ad just like you, I couldn’t pass the pan without taking another piece. This was my first time attempting to make Korean food at home but because of you it won’t be the last. Thank you so much for expanding my cooking abilities, I look forward to trying many more of your recipies.
Hyosun says
Awesome! I am so happy to hear this recipe turned out well for you and it’s inspiring you to cook more Korean food. Hope you find many more recipes you enjoy on my blog.
Hannah says
I went to Korea for a month a couple of years ago and fell head over heels in love with the chicken (I had it so much) and I’ve been nervous to look for a recipe incase it didn’t do the real thing justice. I wish I’d found your recipe sooner because I made it tonight for my family and everyone loved it! It had such an authentic taste, I almost cried with joy haha. Thank you so much for sharing!! You definitely have a new fan here, I’m sure I’ll be using more of your recipes in the future!
Aimee says
This recipe is perfect. The chicken was SO delicious. My five-year-old loved it, too. I really appreciate all the Korean recipes you share here. Thank you so much!!
Nikki says
Sounds great. What is the recipe for this great looking dish anyway?
Hyosun says
Nikki – The recipe is in this post. Click read more.Hope you try it.
Moni says
Thanks so much for sharing your wonderful recipes. This was was excellent. Loved the warmth of the sticky spicy sauce. Looking forward to trying more!
Hyosun says
You’re welcome! Thanks for letting me know it was excellent! Hope you find many more recipes you like.
Clarisa Lavinia says
Wow!! It looks beautiful! Is it alright if I omit the rice wine from the sauce because I can’t find any here.
Hyosun says
Yes, you can omit it. You can also substitute it with white wine. Enjoy!
Jasika says
I found your blog while searching for kimbap recipes. You have so many yummy things I want to try! I made this one tonight and it was SO amazing. Even my daughter loved it! Shes 7 and extremely fussy about food, but she devoured a big bowl of this deliciousness. Thank you so much for sharing it! 😀
Hyosun says
Hi Jasika – That’s great to hear! Thanks for the nice words.
Joana says
Is there any substitute for gochujang? I am not sure we have it in our area – I’m currently in the Middle East
Hyosun says
You can use other hot peppers for heat or omit it. You will need to add a bit more soy sauce since gochujang also adds to the salt level.
Sadi says
I am so excited to try this recipe! I’ve been craving fried chicken for so long… I just have one question: is there anything I can use as a substitute for apple cider vinegar/ rice wine vinegar in this recipe? Would it be possible to omit it?
Hyosun says
Are you having an issue with the type of vinegar? If that’s the case, you can use any other clear vinegar. If you can’t use any vinegar, how about lemon juice instead? The sauce is supposed to be sweet and tangy. Hope this helps. Enjoy!
Merlyn yap says
What make the chicken more crispier? Can i add paprika in the recipe?
Hyosun says
Not typical, but you can add paprika if you want.
Lee says
Hi there! May I know if I can use white vinegar instead of rice wine vinegar ? And just to confirm, it would be alright for me to substitute the rice wine with water right ? Thank you! 🙂
Hyosun says
Yes, you can use white vinegar. The flavor will be a little different, but you can use water to have enough liquid for the sauce. Thanks for trying out my recipe!
Naina says
Hi! Just stumbled upon your blog whilst looking for Korean recipes and this looks and sounds delicious. I have a quick question please, perhaps slightly silly. Can this be made ahead? If yes, how would you recommend reheating it so that it keeps its texture and stays succulent? It’s just that I have a few guests over and was thinking of doing a small variety of Asian food for the meal, this included, and I’d prefer if I could prepare this in advance. Thanks for your help. And I know I will be returning to your blog for more recipes and inspiration xx
Hyosun says
Thank you, Naina, for the nice words!. I’d suggest that you prepare everything ahead of time. And deep-fry them when it’s close to the time so you don’t have to reheat. You can reheat the sauce while you deep-fry. Hope this helps.
Jennifer says
Hi, this looks delicious, can I omit the spicy paste? I’m afraid it will be to spicy for little kids.
Thank!
Hyosun says
Sure! You can use ketchup for the kids instead.
Hanna says
Hello! I have a quick question, do you need to use rice wine in this recipe?? I really want to make this but my mom won’t buy me the rice wine. T.T
Hyosun says
Hanna – oh so sorry I missed your question. It’s been hectic around here. You can omit it, but you will need to add some liquid (water or broth) instead.
Retta says
I have been reading your blog for about a month. My husband and I think your Mak Kimchi recipe is daebak! (That’s nearly all the hangugo I know.) It tastes like kimchi we ate in Uijongbu. We gave some to friends and I am now famous for my excellent kimchi. Your recipes have been delicious when I make them properly. 🙂
I appreciate your writing the ingredients in Hangul so I can find them at my local store. I had learned this double frying in cornstarch technique last summer and was excited to see a recipe using it. I have become a legend in my own household for making this tonight. My guys LOVE it. Thank you for your blog!
Hyosun says
Aww that’s so great to hear! I haven’t had anyone calling my recipe “daebak,” and you just put a BIG smile on my face. Also so happy to hear your are famous for excellent kimchi and your guys loved dakgangjeong. You must be implementing the recipes really well. Keep up the good work! I look forward to hearing more about your awesome Korean cooking. Thank you!
nixdeleon says
Looks good..now..I am craving 🙂
olivia says
Hello. I just found your blog! I want to make korean fried chicken but I’m so curious with the frying parts. What I want to ask is do I really need to fry the chicken in two stages like yours? What happen if I just fry it all once until it becomes golden brown? Thank you! 🙂
Hyosun says
Frying once is okay. Double frying is a common technique used in Korean cooking for crispier results.
Myung Moon says
Have you considered publishing your recipes?
Your pictures are beautifully taken and recipes are meticulous.
I have been recommending your website to friends.
Since my mother passed away I didn’t know who to call for recipes but now
your website is my daily ritual.
Thank you again for posting and continuously updating your recipes.
Hyosun says
Thank you so much for your kind words! I hope to publish them one day. And thank you for spreading the word! I’m sorry to hear about your mom, but glad I can be helpful in a small way.
Emily Jang says
Just made this tonight and it was a huge success!! Thank you again!! It was actually not spicy enough for me and a bit too sweet so I’ll adjust next time for our tastes. I was curious, what type of oil do you like to fry in?
Hyosun says
Excellent! Always happy to hear about success stories! And that’s the beauty of home cooking – adjust to you and your family’s tastes. I usually use canola oil. Thank you so much for trying my recipe and letting me know how it turned out! Cheers!
kerstin says
I made this last night and it was amazing. Thanks so much for the recipe.
Hyosun says
You’re welcome, Kerstin! So happy to hear it turned out well for you.
Michelle says
Annyeonghaseyo Hyosun unnie! 🙂
I stumbled upon your blog whilst looking for korean mandu recipe, and they turned out really delicious. I then spent my evening today just going through your recipe index and have selected a few recipes to cook next week – cant wait!
I would also loveeeee to try this recipe and have a couple of questions I was hoping you could help me with please. Is it possible to substitute potato starch with rice flour? Would love to understand the difference in the outcome. Would it be less crispy if I use rice flour? Also, just out of curiosity, what does soaking the chicken in milk do? Thank you in advance for taking your time to help. 🙂 kamsahamida!
Hyosun says
Thank you for the feedback on the mandu recipe! I’m very happy to hear they turned out well for you. Yes, it’s possible to substitute with rice flour. Rice flour is commonly used in Asian deep frying. I sometimes mix rice flour with corn starch in my deep-frying batter to give it a lighter crispy texture, but haven’t used rice flour alone. I’m sure it will be fine though. As I said in my head note, the milk helps tenderize the meat and remove chicken odor, resulting in tender, juicy, and flavorful fried chicken. But it’s not necessary to use it. Hope this helps. Let me know how it turns out. Happy Korean cooking!
Maria Lourdes says
I love this dish. It’s very delicious and quite easy to make. I make it once a month. My son loves it. Thanks for all your wonderful and easy to follow recipes.
Hyosun Ro says
My pleasure, Maria! I’m glad your son likes it. Cheers!
Miss Kim says
Yum! I love this dish. I am trying to cut back on the fried food too, but it’s so hard to resist anything that is deliciously both sweet and spicy. .
Holly | Beyond kimchee says
This looks beautiful, Hyosun! Who could resist this crispy sweet chicken? I love your sauce recipe.
Hyosun Ro says
Thank you, Holly!
Pola M says
How deliciously crispy! Want to have some now!
Hyosun Ro says
Thank you, Pola! I wish I could give you some. Great to see you again.
Benjamin Hood says
Thanks for the recipe. I loved Korean fried chicken when I lived in Hawaii, so it’ll be nice to have it again.
Hyosun Ro says
Hi Benjamin (or Ben?) – Hope you get to have Korean fried chicken fix soon. This is easy to make, so try it. Thanks for visiting! Cheers!
Kevin Lynch says
This sounds so good! I always love an excuse to use gochujang!
Hyosun Ro says
Thank you, Kevin! A little bit of gochujang goes a long way. Hope you try it. Thanks for coming by!
thewinegetter.com says
Oh wow, this sounds and looks amazing. I kinda want to surprise Nina with this dish, so I have two questions that I cannot really ask her:
Can the milk part be omitted or can I replace the milk with soy milk and will that have the same effect?
Since potato and corn starch is off limits for her, can I use rice starch instead?
Thanks so much, 선생님!! 😉
Hyosun Ro says
You can omit the milk part. I’m not sure if soy milk does the same thing. I’ll need to try it or do some research. I haven’t used rice starch for deep frying, but it sounds like a good substitute. Let me know how it turns out. Thank you, Oliver!
thewinegetter.com says
I made it today. Skipped the milk part, no big deal. I think I added a bit too much of mirin to the meat for marinating, because when I added the starch, it clogged up a bit around the liquid, and not too much around the meat. It all worked out, but I will stick more religiously to your recipe next time.
We used mung bean starch (I couldn’t find rice starch, and I only had rice flour), and I think it worked alright. I wanted the meat to be a bit more crispy, but that was minor. I added gochugaru to the sauce, and boy it got spicy!! Also substituted sugar (which Nina should also avoid) with just a bit more honey, which worked fine.
Very, very tasty, and Nina was very, very happy. Paired it with a dry Michigan Riesling, and that worked as well.
Again, thanks so much for the recipe!!
Hyosun Ro says
Glad to hear it worked out for you guys! Next time, try to mix mung bean starch and rice flour. That might give you a little crispier coating. I’m also going to test a few different ingredients for gluten free coating.Thanks Oliver for such a quick feedback!
Shinokokoro says
대단히 감사합니다 Thank you so much for generously sharing these recipes. Now i must get a crock pot again. I’m so excited! Korean Mart here i come for more spices!