Crispy yangnyeom chickpeas with caramelized honey from Korean American: Food that Tastes Like Home (page 199) by Eric Kim

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Notes about this recipe

  • ethedens on October 15, 2024

    The flavor on these is very strong and definitely felt like too much at first but as they cooled it mellowed and I found I really enjoyed them. Very easy to do. Tentative 3.5/5 but could move to more like 3.75/5

  • SheilaS on January 19, 2023

    I thought these were great and the iced, julienned scallions really made the dish. I ended up making more scallions to go with the last few bites

  • skvalentine on October 11, 2022

    This was SO good. I could have eaten the entire thing myself. Very much a treat on a bowl of white rice.

  • jenburkholder on July 20, 2022

    Delicious. We didn’t find them too sweet, but they’re definitely punchy and need lots of rice. Ours got slightly over-baked and would have been better less done. Would also try sauce with tofu.

  • patioweather on June 05, 2022

    Ate this with a salad. It really needs to be on rice because it is too sweet otherwise.

  • EmilyR on May 30, 2022

    Made for a dinner with friends and people compared it to Beijing duck in terms of flavor. I used strawberry jam and loved the curled scallions for an extra bit of brightness.

  • Melissa_427 on April 13, 2022

    Absolutely delicious! I substituted a raspberry apricot ham for the strawberry jam with great success (and solely based on immediate availability). I loved everything about this dish and think it's a great quick dish with tons of flavor. Served with rice and seaweed.

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