Why is Korean chicken so popular? (History, present, how to make it)
Are you curious about the taste of Korean chicken?
Chicken is a staple food worldwide, yet Korean chicken boasts a distinctive flavor. With the rising popularity of K-food, Kchicken is also gaining recognition. YouTube brims with ‘mukbang’ videos where people enjoy Korean-style chicken.
Indeed, Koreans have a deep affection for chicken. Numerous specialty chicken restaurants line the streets across Korea, with a majority of eateries focusing on chicken. In most Korean cities, chicken is readily available.
However, if you don’t live in Korea, acquiring ‘Korean chicken’ can be challenging. For those who find themselves in this situation, I aim to provide the know-how so that anyone, anywhere, can prepare and enjoy K chicken. Please follow the method below and give it a try. You’ll find that you can enjoy even more delicious chicken at home.
Now, let’s discuss the unique traits of Korean chicken and how to make it.
How did Korean chicken develop? (History and Features)
Korea’s chicken consumption culture has evolved from traditional to modern “chicken” dishes over the years. (In Korea, fried chicken dishes are all called “chicken.”)
In 1984, when KFC came to Korea, fried chicken began to gain popularity. In addition, many Korean-style chicken brands such as Pericana, Maxican, and Cheogajip Sauce Chicken were created in the same era.
Especially, ‘Seasoned Chicken’ with sauce that suits the taste of Koreans began to gain popularity. Korean native brands such as Maxica, Pericana, and Cheogajip, which make ‘Seasoned Chicken’, became popular.
The sauce used for seasoned chicken continues to evolve. Started in 1991, Kyochon Chicken introduced seasoned chicken with soy sauce rather than a gochujang base and became a huge success. Afterwards, various flavors of sauce started to come out. Chicken companies began competitively developing their own sauce. As a result, there are now countless flavors of chicken in Korea.
Making Korean chicken at home
the core of K chicken recipe
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Suitable – Cut raw chicken into bite-size pieces (boneless meat available)
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Use fried dough
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Fry twice at 160-170℃ (320 ℉) – fried enough to cook once at first.
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Leave for a while and fry again for the second time (about 1 to 2 minutes for the second time)
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Sift it through a sieve and drain the oil
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Seasoning – Put Korean seasoning on it
[ Seasoned fried chicken sauce ] Starch syrup 4/5 cup (220g) Ketchup 1/3 cup (75g) Red pepper paste 1/4 cup (45g) Dark soy sauce 3.5 tbsp (35g) Minced garlic 1/2 cup (65g) Fine red pepper powder 3 tbsp (15g) Brown sugar 1/3 cup (50g)
If you look at the BAIK’s YouTube channel video below, the recipes for fried chicken and seasoned chicken are released.
It’s an explanation that foreigners can easily make, so please refer to it. There is a detailed explanation of the basic Korean seasoning.
Don’t be disappointed that you failed to cook. Korean chicen restaurants are making inroads into the world. If you look at the article below, you can see that Korean chicken companies are aggressively expanding overseas. Korean chicken companies are scrambling to open restaurants around the world. I hope they succeed so that more people can eat delicious chicken.
‘Chimac’ Culture (korean chicken+Beer) and Mukbang Trend (Eating YouTube)
With the development of the drinking culture of Koreans, the culture of eating beer and chicken together was created,
A new coined term combining “chicken” and “mac-joo” (the Korean word for beer) will be born. Koreans still enjoy eating beer with chicken. And this combination of chicken and beer is loved everywhere in the world.
I share a chicken video that was recently uploaded on the YouTuber ‘British Man’ that I enjoy watching. If you watch this video, you can see that there are so many different flavors of chicken in Korea.
Make delicious K chicken and try chimac (chicken + beer)!
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[tteokbokki] 떡볶이에 대한 모든것 – koreanfood