Korean fire chicken from Christopher Kimball's Milk Street Magazine, Jan/Feb 2020 (page 6)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on January 27, 2022

    Agree with amgenove that it took less time - my chicken only took about 20 minutes in total, stirring after maybe 11-12 minutes to flip and char the other side. I added a little bit (1T) of brown sugar, and added a layer of mozzarella cheese on top. Not sure if the cheese was necessary but it was tasty! Scallions definitely necessary. Served with rice and sliced cucumbers. The "results to effort" ratio was excellent, will repeat. I thought it very tasty though my son apparently doesn't like gochujang because he was very meh on it.

  • amgenove on November 28, 2020

    The edges of the thighs started charring after about 20 minutes, so make sure you keep an eye on this when you put it in oven. Very spicy, reminded me of Nashville Hot Chicken!

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