I am not a Korean dramas or movies fanatic. I used to watch one Korean drama back when I was 18 years old. It was long and emotionally triggered dramas. Since then I do not watch any more Korean series.Never.
Since this new drama “ My love from the star “ was recommended by my friend, with the fried chicken as the main snack in the drama has been evolving throughout the facebook. I have to break my old stereotype thinking, give a chance to this drama.
Indeed, I recreated the Korean Fried Chicken and have a go on the Korean style black bean sauce noodle(Jjajiangmyeon) as well.
Let’s have a short briefing on this famous Korean drama :
“My Love Who came from the star or 来自星星的你 “
Language: Korean Country: South Korea
Do Min-joon is an alien that landed on Earth 400 years agoduring the Joseon Dynasty. As his spaceship is broken, he is stranded on the planet for the next four centuries. Do Min-Joon possesses a near perfect appearance and enhanced physical abilities involving his vision, hearing and speed.He meets a young girl whom he saves from death, but later on she gives her life saving him.
As time goes by, Min-joon is forced to take on a new identity every ten years, as his human appearance never ages.
In the present he works as a college professor and finds out that due to a comet coming in three months, he will be able to return to his home planet. In the meantime he accidentally meets famous actress Cheon Song-yi, the biggest Hallyu star in Korea. He finds out that Song-yi looks like the young girl he fell in love with in the Joseon era. No matter how he tries to keep himself away from her as he needs to leave the planet, the love is getting much stronger and he rather devote his life for just spend one more day with her.
This is the over view of the main actress apartment which next to the main actor’s apartment too.
This is the Main actor’s apartment’s view.
I think who ever draw this is beautiful.
Why watch this?
I would say a Korean movie without much of the crying and heart tearing elements. I am so afraid and critical on watching typical Korean dramas with all the actors are crying day and night. Love affairs or somebody is going to die are those two elements I am trying to avoid.
Do not worry, this dramas are a love story with different approach and dimensions, drawn you with the laughters and heart sucking magnet.
See, the main actress is eating her favourite korean fried chicken, and I want to taste it too ^_^
Reason to watch this simply due to the fact it has the Korean snacks (Yes, food and oh ya I Love Food) :
(A) Korean fried chicken with beer-main actress love to eat this has become the main food evolution here.
(B) Jjajangmyeon (Noodles in blackbean sauce) – was found in one of the scene when the lawyer is enjoying his lunch with slurpy blacksauce noodle.
What is Jjajangmyeong?
(자장면; 짜장면) is the Korean version of this dish. In addition, the brown colour of the sauce is from the use of chunjang (a salty, black-colored paste made from roasted soybeans), rather than soy sauce. Jajangmyeon may also feature a variety of diced seafood rather than pork or even vegetarian version too.
This store bought Korean Jjajiangmyeon was really small in portion. All I do is follow the instructions: boil, drain and mix with the black bean sauce. Garnish with sliced cucumber and sesame seeds and topped up with boiled egg for my own preference. Very saucy.
Two components you need for this Korean fried chicken:
- Fried chicken
- Korean style sweet soy sauce
Korean Fried Chicken Wings
Recipe is adapted by : Kirbie’s Cravings
- 2 tsp salt
- 1 tsp pepper
- Some flour for coating all chicken wings
- 2/3 cup flour
- 1 tbsp. cornstarch
- Pinch of baking powder
- 1 1/4 cup water
- 20 chicken wings （I used corn fed chicken, or any organic chicken you want)
- Wash the chicken wings,cut wings into 2 parts. Dry and marinade with salt for 6 hours or overnight.
- Rinse the chicken again with tap water. Pat dry.
- Coat each pieces with some flour, dust out excess.
- Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350F (or 176C).
- Whisk flour, cornstarch, pepper, baking powder and water in small bowl until no lumps remain. Coat chicken in mixture.
- Working in 3 batches, fry chicken until golden, about 8 minutes. Drain on paper towels. Return oil to 176C. Fry chicken until crisp, about 8 minutes more.
- Brush wings with desired sauce or dip your chicken with the prepared sauce. Serve immediately.
1) This fried chicken is slightly different from all the other fried chicken you have eaten.
2) This recipe is mainly coated with flour batter which creates a layer of batter all around every pieces of chicken. After fried the piece, the new dimension of “crispiness” with a very light and airy texture would definitely amaze you. You can hear the sound of “ crisp crisp” while biting to the golden dress on the chicken. We call it sound of “crispiness”
3) If you cannot accept new cultures or new flavor and would always want to keep the traditional way of frying your chicken,it probably might be little strange for you to experience this new recipe.
4) Coating the chicken with some flour first before dressing them up with flour batter helps for better coating, so the batter can stick to the chicken pieces more readily.
5) You can remove the baking powder in your flour batter, but a pinch of baking powder actually helps in creating a better and darker golden colour for the fried chicken. Without baking powder, the fried chicken has lighter in golden brown colour.
Sweet Soy Sauce
Sweet Soy Sauce for Korean Fried Chicken
Recipe is from : “Serious Eats by J.Kenji Lopez.Alt”
- 1/2 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1/4 cup mirin or other sweet rice cooking wine
- 3/4 cup brown sugar
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed dried red pepper or Chinese style dried chillies flakes ( Optional)
- 2 teaspoons toasted sesame oil
- 1 tablespoon corn starch
- 1/4 cup finely sliced scallions, for garnish ( I did not add this )
1) Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved.
2) Combine corn starch with 1 tablespoon water in a small bowl and whisk into sauce. Bring to a boil and cook until sauce is slightly reduced and thickened, about 3 minutes.
3) Transfer to a bowl and allow to cool for 5 minutes. Serve with Korean Fried Chicken.
1) Traditional Korean fried chicken usually dress up their pieces with ready made Korean sauce. It can be spicy or just sweet. So I chose the sweet flavour which suitable for all the children too.
2) The sauce is amazingly delicious and definitely a finger licking good experience.
My husband does not eat chicken, but he loves the sauce and he asked for more.
3) Since for better photography, I do not coat the chicken with all the sauce, otherwise I might not able to see how golden-ish colour on my freshly fry chicken. I just dip with the sauce with each bite of my chicken or I eat the chicken without any dressing and it is crispy and delicious.