Anyone that knows me well knows that Korean fried chicken (Kfc) is one of my all-time favorite foods. There's many different types of Korean fried chicken: the Bonchon/Kyochon style (some of the biggest chains for Kfc in both the U.S and Korea), which have an eggshell-thin crust with a distinctive crunch; yangnyum chicken, which is tossed in a spicy, red-hot sauce; dak gang jeong, which involves a sweet soy sauce based sauce-- just to name a few. One of my favorite versions is padak, which is topped with a heaping mound of thinly sliced spring onion and a healthy drizzling of a sweet soy-mustard sauce. I decided to try making it at home, because it's not a dish that's easy to find in the U.S (at least where I live)-- however, it's a dish that's rather popular in Korea, and you can find it in most chicken places.
so sorry for the long hiatus!! i've been working full-time in the kitchen for the past several months, and have not had too much time to write (or even cook at home!). working in the restaurant has truly been eye-opening, and it's honestly been one of the most challenging yet rewarding experiences in my life. more about the kitchen experience in a future blog post!
in this recipe, the bacon is almost used as a teabag, and steeped in the water to make a flavorful broth. then the bacon will be cooked until crisp afterwards to make a crunchy finishing topping! now this still isn't considered a super quick dinner, since you have to simmer the broth for about 30 minutes, but hey, i think it definitely beats leaving your pot full of bones on overnight, sleeping on edge that you might cause a fire-- 2b1af7f3a8