Chicken thigh recipes, tips, tricks, and techniques for home cooks
In the past decade or so, Korean fried chicken has grown from a niche food, available only in the Koreatowns of coastal cities, to a national phenomenon – cloned, copied, and repurposed, found in fast food and fine dining, and even showing up as a potato-chip flavor. There is a […]
Gochujang is a Korean condiment and ingredient made by fermenting chilis, rice, and soybeans. The end product is a rich, sticky, sweet, and spicy paste that adds heat and tremendous depth of flavor to soups, stews, BBQ, and any number of preparations. I love it, and I’m happy that it’s […]