Matthew323
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Anyone here ever make this dish at home? I am going to give it my first real try next week once I purchase some potato flour, and the gochujang spicy red pepper paste needed for the dish.
Dakgangcheong, otherwise known to Americans as Korean Crispy Fried Chicken in a Sticky, Sweet, and Spicy Sauce.
This, along with its pork counterpart, were my two favorite dishes to order from the Korean restaurants located around Ft. Lewis, Washington back in the late 70's. The dishes usually came to the table served on heavy earthenware oval plates, and the sauce was swimming with those small, fiery hot, dark red chili peppers that measured about 1.5" long × 0.375" wide × 0.250" thick. You could count on there being at least a dozen of those hot chili peppers in the dish. Baby corn & broccoli were usually the only vegetables in the dish.
The first bite always cleared out my sinuses to the point that I was usually snatching the paper dinner napkins off of any adjoining empty tables in order to blow my nose. All the local restaurants knew me because I insisted on 5*****'s for a heat level. My first visit to each restaurant always resulted in my being told, "You No Want Five Star!!", "You No Want Five Star!!!!!", You No Want Five Star!!!!!!!!!!,
Most of these restaurants had had bad experiences with ordinary American diners sending back to the kitchen food that had been prepared at a Five Stars heat level as too spicy for them to eat. So, I always got a prolonged argument from the waitresses the first time I dined there. They would finally throw up their hands in despair, conceding the argument, go back to the kitchen to confer with the cooks, return to the table, and say to me in a resigned voice, "OK!, We give you Five Star! You Better Eat!"
When the dakgangcheong was brought to the table that first time, I would usually have a sizeable audience watching me clandestinely from the kitchen take the first bite. I always knew that I was probably being served a dish with a heat level somewhere between "Ten Star & Fifteen Star"
Failure to finish the dish, regardless of how much snot was flowing uncontrollably from my nose, or sweat was pouring out of my head/face onto my plate; was not an option. Not if I ever wanted good service in that particular restaurant again. I always managed to finish the plate of food, usually requiring extra white rice and kimchee as accompaniments. And, was welcomed back with open arms, and big smiles, as I had passed a crucial test. As well as tipping generously, which never hurts.
Dakgangcheong, otherwise known to Americans as Korean Crispy Fried Chicken in a Sticky, Sweet, and Spicy Sauce.
This, along with its pork counterpart, were my two favorite dishes to order from the Korean restaurants located around Ft. Lewis, Washington back in the late 70's. The dishes usually came to the table served on heavy earthenware oval plates, and the sauce was swimming with those small, fiery hot, dark red chili peppers that measured about 1.5" long × 0.375" wide × 0.250" thick. You could count on there being at least a dozen of those hot chili peppers in the dish. Baby corn & broccoli were usually the only vegetables in the dish.
The first bite always cleared out my sinuses to the point that I was usually snatching the paper dinner napkins off of any adjoining empty tables in order to blow my nose. All the local restaurants knew me because I insisted on 5*****'s for a heat level. My first visit to each restaurant always resulted in my being told, "You No Want Five Star!!", "You No Want Five Star!!!!!", You No Want Five Star!!!!!!!!!!,
Most of these restaurants had had bad experiences with ordinary American diners sending back to the kitchen food that had been prepared at a Five Stars heat level as too spicy for them to eat. So, I always got a prolonged argument from the waitresses the first time I dined there. They would finally throw up their hands in despair, conceding the argument, go back to the kitchen to confer with the cooks, return to the table, and say to me in a resigned voice, "OK!, We give you Five Star! You Better Eat!"
When the dakgangcheong was brought to the table that first time, I would usually have a sizeable audience watching me clandestinely from the kitchen take the first bite. I always knew that I was probably being served a dish with a heat level somewhere between "Ten Star & Fifteen Star"
Failure to finish the dish, regardless of how much snot was flowing uncontrollably from my nose, or sweat was pouring out of my head/face onto my plate; was not an option. Not if I ever wanted good service in that particular restaurant again. I always managed to finish the plate of food, usually requiring extra white rice and kimchee as accompaniments. And, was welcomed back with open arms, and big smiles, as I had passed a crucial test. As well as tipping generously, which never hurts.
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