I recently took a Korean cooking class at my Culinary School to learn a little more about Korean Cooking. The only Korean “cooking’ I’ve really done is working with Kimchi to make a Kimchi Aioli…. And the only Korean Cooking I’ve eaten, has been at those cool NYC Korean BBQ places where you grill your own meat at the table.
But other than that, I hadn’t tried any of the classics like Bibimbop, or making Kimchi from scratch, or working with any traditional Korean ingredients in my own kitchen.
One of my favorite dishes to come out of the class were these Hot Korean Wings (which in all honesty, I don’t think are all that hot)…but they were delicious!
So last night I recreated this dish! The recipe calls for Korean Red Pepper Paste, but if you can’t find this in your supermarket, you can use Sriracha.
Hot Korean Wings (DAK GANGJUNG)
Deep Fried Wings tossed in a Spicy Korean Marinade