Yangnyeom roast chicken from Korean American: Food that Tastes Like Home (page 210) by Eric Kim

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

  • amy_xgmemf on March 16, 2026

    Great recipe. I also spatchcocked the chicken and made half the amount of glaze (mostly because that was all I had enough for) but it was the right amount. Like others have said, this would be a great glaze for other foods such as wings

  • bernalgirl on January 05, 2023

    My Little took one bite and said, This is fantastic! I made the following adjustments: liberally salted and peppered the bird the morning I planned to cook it and popped it in the fridge uncovered, then oiled it and roasted it; halved the sweet ingredients; and based on the notes, I took the bird out at 145 degrees, painted on the glaze, and popped it back into the oven to crisp up the skin. I had a very small CSA chicken so I did not spatchcock it, but I would next time for more of that crispy glazed skin. Since making this the first time I’ve used my adjusted Yangnyeom mixture on grilled boneless thighs and roasted drumsticks, both were fantastic.

  • JoanN on December 14, 2022

    I, too, spatchcocked the chicken but made the full amount of glaze. Glad I did, since I kept going back into the kitchen to slather on more of it. Was afraid glazing the crisp skin would make the skin flappy and inedible. Although it didn't maintain it's crispness, the skin was delicious. Yes, a keeper. And I'll bet would be great with wings.

  • KarinaFrancis on August 20, 2022

    Omg this was delicious! I made a small modification by spatchcocking the chicken (my favourite way with chicken) and halved the glaze which was more than enough. The flavour of the glaze is perfectly hot and sweet. I’m going to try it on wings too, it’s a keeper.

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