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Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends Hardcover – October 16, 2011
Frequently Bought Together
One of the Year's Most Notable Cookbooks 2011, The New York Times
Cookbook Gift Guide Pick 2011, Food Network and The Cooking Channel
2012 IACP Finalist for Best International Cookbook
From the Publisher
Korean Fried Chicken
Your first bite into this succulent version of a twice-fried bird will change your concept of breadless chicken forever. The dish traditionally referred to as "Tong Dak" uses a whole chicken, and you are served half a fried chicken along with pancakes, pickled daikon, and various dipping sauces. When serving from my food truck, I wanted to make this dish a little easier to consume on the streets so I stick to chicken drumsticks, which I feel really give the essence of what we think of as fried chicken in America. The crispiness of the crackling skin from the chicken being twice fried almost gives it that bacon-esque quality. This is perfect for the family. Young or old, I don't know who could resist this scrumptious fried delight.
Prep time: 15 minutes
Cook time: 25 minutes
vegetable shortening, for frying
12 large chicken drumsticks, skin on
F o r Ro a s te d Ga r l i c Soy Gl a z e :
2 cups chicken stock
1 cup soy sauce
1 cup mirin
2 cups roasted garlic cloves, pureed
2 tablespoons chopped scallions, for garnish
1 tablespoon roasted and salted sesame seeds, for garnish
1 cup Pickled Daikon
1 In a deep stockpot, add and heat 6-8 inches of vegetable shortening until it reaches 375°F when measured with a candy thermometer. Add the drumsticks and fry for about 8 minutes. Transfer to a cookie sheet and set aside. Reserve the shortening in the stockpot.
2 In a medium saucepan, combine all ingredients for the Roasted Garlic Soy Glaze and bring to a low boil. Let simmer for about 20-25 minutes, or until the sauce has reduced by a third. Remove from the heat and set aside.
3 Fry the drumsticks for a second time for about 4-5 minutes or until cooked. U sing a meat thermometer, check the thickest part of the leg. The temperature should read 160°F when done. Transfer immediately into the Roasted Garlic Soy Glaze and let sit for about 2 minutes to absorb the flavors.
4 Shaking the excess sauce off, transfer the chicken thighs to a serving platter. Sprinkle with the chopped scallions and sesame seeds, and serve with the Pickled Daikon on the side.
Top Customer Reviews
The book itself is nice, nice pictures, easy to follow recipes. The content though....questionable.
The writing is cliche-ridden, the romanization nonstandard ("sool jeep"), and the traditional recipes not like any traditional Korean food I have ever seen.
A true exploration of Korean pub food might be really interesting. It's just that this is not it. I don't know what it is, but it's really not worth buying.
Most Recent Customer Reviews
This was a gift for my daughter, I can not personally rate it. She has used it for a couple of the recipes & does like it very much.Published on January 9, 2013 by Seeri Thompson
Bought this to try out Korean cooking and I made a mistake. Too much tofu, which I don't like, a whole chapter on kimchi-really do Americans like fermented cabbage that much? Read morePublished on December 14, 2011 by piruth