Yangnyeom Sauce Recipes

YANGNYEOM CHICKEN

Steps:

• For the rotisserie chicken: Combine salt, rotisserie chicken seasoning and gochugaru in a bowl. Sprinkle all over the chickens, then refrigerate for 24 hours.
• Preheat oven to 520 degrees F.
• Roast chickens for 2 hours. Let cool for 1 hour.
• For the fry batter: Meanwhile, whisk together the cornstarch, flour, baking powder, garlic powder, pepper, salt and 2 1/2 cups water in a bowl until smooth. Cover and refrigerate for 30 minutes.
• Cut each whole chicken into 10 to 12 pieces. Lightly coat with fry batter.
• Preheat oil to 325 degrees F in a deep-fryer. Deep fry chicken until crispy, about 3 minutes.
• Preheat a pan or wok with 24 ounces Yangnyeom Sauce until sauce is heated, then gently toss the chicken in the wok until all pieces are covered with sauce. Serve immediately.
• Whisk together gochujang, ketchup, sugar, cola, corn syrup, soy sauce, sriracha, vinegar, chile flakes, gochugaru, granulated garlic and minced garlic in a large bowl.

YANGNYEOM SAUCE

Steps:

• In a small bowl or liquid measuring cup, whisk the ketchup, gochujang, rice vinegar, maple syrup, strawberry jam, soy sauce and garlic until well combined. Season to taste with pepper.
• Use immediately or refrigerate in an airtight container for up to 1 week. This is great as a dipping sauce for any kind of chicken, especially fried, but also brushed over a whole bird after it's been roasted. Or toss it with crispy tofu or stir-fried vegetables in the last few seconds of cooking.

KOREAN YANGNYUM KANJANG (BULGOGI SAUCE)

Steps:

• Crush tha garlic with the salt & sugar.
• Mix all the ingredients together, stir well.

KOREAN FRIED CHICKEN (YANGNYEOM DAK)

Steps:

• Toss together the chicken pieces with the onion and garlic and let marinate in the refrigerator at least 30 minutes.
• In a medium bowl, whisk toegether the cornstarch, salt, pepper, egg and cold water (do not over mix, you just want to combine them).
• Heat oil in a deep saucepan over medium heat (350 degrees F); you should use enough that it will cover the chicken pieces by at least an inch.
• 3. Heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Heat to a temperature of 350 degrees.
• Use chopsticks or tongs to dip one chicken piece at a time in the cornstarch mixture, then into the hot oil; repeat with remaining chicken, but do not overcrowd the pan (you will have to do this in batches).
• Fry until crisp and golden brown, about 8 to 10 minutes; drain on paper toweling.
• Meanwhile, in a small saucepan, combine chili paste, sugar, ketchup, and lemon juice; heat over medium heat to a slow simmer, adding a small amount of water so that the mixture is a glaze-like consistency.
• Continue to simmer for 2 to 3 minutes, then remove from heat; stir in the toasted sesame seeds and set aside.
• Once all the chicken is fried, quickly fry all the pieces once more for added crispness; toss with sauce and serve.

KOREAN BBQ SHORT RIBS (YANGNYEOM GALBI)

Steps:

• Marinade: Peel pear, cut into pieces, and place into food processor (discard the core). Smash garlic cloves; trim root end, remove peel, and add to the food processor. Trim any dry patches off ginger knob; then use a spoon to scrape off the skin. Roughly slice (to about the same size as the garlic) and place in the food processor. Pulse to finely chop, about 20 seconds. Add sugar, mirin, soy sauce, and sake, and pulse several times to finish the marinade. Set aside.
• Short ribs: Cut short rib slices into 2-inch pieces, making sure a bone is in each piece. Pour enough marinade into a baking dish to cover the bottom. Spread the sliced short ribs on the marinade; then pour remaining marinade on top to cover. Cover the surface of the ribs with plastic wrap and refrigerate, 12-24 hours.
• Remove marinade from short ribs by draining them in a colander; discard marinade. Heat skillet over medium-high heat. Add 1 tablespoon oil in a thin, even layer. When the skillet is smoking, add short ribs, one piece at a time, in an even layer. (Cook in batches to avoid overcrowding.) Cook undisturbed until brown and caramelized on one side, 2 minutes. Flip over and cook another 1-2 minutes to brown and caramelize. (Note: To cook galbi on a grill, oil the grill grate, preheat to medium-high, and cook for 2 minutes per side.)
• Remove beef to a serving platter. Wipe the pan clean with a paper towel and repeat with remaining oil and beef. Garnish beef with scallions. Serve with white rice or with lettuce leaves to wrap.

JAPANESE YELLOW SAUCE

Steps:

• Mix mayonnaise, sugar, vinegar, butter, tomato paste, paprika, cayenne pepper, and garlic powder together in a bowl until smooth; refrigerate until chilled, at least 30 minutes.