From kalbi to gochujang-glazed fried chicken, these recipes highlight the most iconic Korean flavors and ingredients.
One of the secrets of Korean fried chicken is to coat it in cornstarch. The other secret is to fry the chicken pieces twice for that extra-crispy texture.Spicy Korean chile flakes and pungent garlic, ginger and fish sauce may seem like an overpowering match for figs, but the fruit holds its own.
Slightly under-ripe fruit works just as well as super-ripe specimens, although the latter will produce more syrup to coat the figs after chilling in the fridge for a day.The beauty of this dish is in tasting the sweet corn mixing with the super stretchy cheese. If you want, you can use low-moisture mozzarella, but adding fontina or provolone offers a little more flavor without overpowering the sweetness of the corn.
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