A very interesting way to learn about a country is through the flavors of its products and the street foods that are cooked in its markets. in case if Korea, The scope and nuances are wide. Effects China Based on Japan They’re great, but Korean gastronomy has a strong character around a detail that doesn’t go unnoticed: the seasoning. Spices are tastier. This could be good Slogan to describe the taste of Koreans.
It is not necessary to travel to this country to get into the “street food” culture. At La Zarrola Cooking School (c/San Miguel, 35) they regularly work on recipes of this kind, and chef Victor Goni is a good connoisseur of their secrets.
As an introduction, Victor suggests in these lines explaining some details Chicken wings with bbq sauce korean style. “Anyone who loves this popular sauce, between sweet and sour and with a spicy touch, will love this suggestion,” he says.
The primary ingredient that gives character to the recipe is gochujang. “that it korean red pepper paste“It’s hot and sweet – he continues – yes, there are several levels of spice, from mild to severe, so when you buy it you have to choose it according to the taste of the diners,” Victor explains.
The spicy gochujang flavor comes from a mixture that contains chili peppers, fermented soybeans, sticky rice, and salt. Sweetness is provided by the fermentation of rice. Victor comments that this sauce “can easily be found in any Asian produce establishment, so there’s no excuse not to make the recipe,” he concludes.
korean style barbecue chicken wings
Ingredients (4 people)
8 chicken wings
One-third of a tablespoon of gochujang
Clove garlic
ginger garlic clove
a tablespoon of sugar
Half a teaspoon of black pepper
Teaspoon salt
50 ml of rice vinegar or other white vinegar
Three or four tablespoons of flour
Sun flower oil.
To prepare the barbecue sauce
4 tablespoons of honey
4 tablespoons of honey
5 tablespoons ketchup
3 tablespoons soy sauce
One-third of a tablespoon of gochujang
1 tablespoon of vinegar or another white.
Sesame seeds.
detail
To make chicken wings, grate the garlic and ginger and set aside. .
Mix the chicken with all the ingredients except the flour in a bowl.
Add flour and mix. Soak for 30 minutes at room temperature (best overnight).
Flour again if necessary before frying.
Fry in abundant hot oil in two stages: first confit and then beat vigorously until brown and fluffy.
Cover the chicken in the pot with barbecue sauce and serve immediately.
and sesame
For barbecue sauce, mix all ingredients in a saucepan and heat to medium power.
Cook for several minutes until the sauce thickens.
Serve a portion of chicken wings and sprinkle with sesame seeds
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