Yoon Jong Gye wasn’t widely known outside his country, but his dish was the benchmark for Korean fried chicken overseas ...

One of the secrets of Korean fried chicken is to coat the chicken in cornstarch. The other secret is to fry the chicken pieces twice. So, if you want that extra-crispy texture, double-fry your chicken ...

Bonchon brings a combination of sweet and spicy flavor to its menu with its new limited-time Yangnyeom Sauce, starting September 18. Bonchon’s Yangnyeom is a traditional Korean sauce that is sweet, ...

' Karauma Yangnyeom Tori Tatsuta Burger ~Smooth Cheese Sauce~ ', which combines gochujang-based yangnyeom sauce with fried domestic chicken Tatsuta and a mild cheddar cheese-based cheese sauce, will ...

Gejang is a traditional dish that is marinated in a salty soy sauce brine as a way of preserving the crabs for a long time. These days, the crabs are lightly preserved, in either a mild soy ...

The packages of 'Korean Spicy Yakisoba Mocchichi Yangnyeom' (left) and 'Yaki Udon Mocchichi Dashi Soy Sauce Flavor' (right) look like this. The height is about 10cm. First of all, I will eat from ...

Yoon Jong Gye, the restaurateur who helped transform fried chicken from a borrowed American import into one of South Korea’s most distinctive foods, has died after a long illness. He was 74. His ...