Introduction
Dakgangjeong, or Korean chicken nuggets, is a popular dish that has gained popularity among locals and is attracting the attention of people across the country. Long lines of hungry customers await this delicious treat, which may be found at both tiny local markets and busy fried chicken restaurants. Tender boneless chicken pieces coated in sticky rice flour, skillfully fried to perfection, and then drenched in a mouthwatering sauce made from a medley of ingredients, including spicy red pepper paste and fragrant garlic, are what distinguish dak (meaning ‘chicken’) gangjeong from other chicken dishes. What was the outcome? An explosion of flavor and crunch that tantalizes the senses and keeps getting better as it cools.
Description of Korean Chicken Nuggets
A long-loved treat, gangjeong is a culinary tradition that is firmly embedded in Korean culture. But in the middle of this intricate culinary tapestry, Dakgangjeong has become a rising star. This newest version of gangjeong has quickly won over Koreans’ hearts and palates, becoming a staple snack throughout the country. Dakgangjeong can be found everywhere, from busy fried chicken restaurants to charming traditional markets. Long lines of hungry customers frequently form to savor its crispy appeal.
Dakgangjeong is painstakingly prepared after being expertly crafted. Boneless chicken pieces are carefully dipped in flour and then skillfully deep-fried until golden brown. The star of the show is the sauce, a flavorful concoction of spicy red pepper paste, aromatic garlic, soybean sauce, and sweetening syrup that gives the meal a deliciously sweet and spicy taste. Dakgangjeong keeps its crunchy texture even after cooling, providing a delicious contrast of crunch and succulence with each bite.
Because of its small size and portability, dakgangjeong is a great snack for any situation. Its tempting flavor and persistent crunch guarantee that it will always be a favorite among Koreans, whether it is consumed slowly with friends and family or as a quick meal to eat on the go. Dakgangjeong, which combines innovation and tradition to create a culinary masterpiece that satisfies the senses and soothes the soul, is undoubtedly a monument to the evolution of Korean cuisine.
The History of Korean Chicken Nuggets
The origin of Dakgangjeong, or chicken nuggets, as recorded in Korean history can be traced back to a recipe found in “Joseon Cuisine,” a book published in 1939 by Jo Ja-ho. This book documented Korean food recipes and table setting methods. The traditional Gangjeong recipe described in the book goes as follows:
Thoroughly wash glutinous rice. Soak in water and alcohol mixture for a week. Grind and strain rice. Mix alcohol, water, rice powder, and sugar. Knead mixture, steam in pot. Stir until ball forms. Cut into pickle-like pieces. Dry, but not completely. Grate, fry in sesame oil. Coat with sesame seeds, pine nuts, or soybean powder. Fry rice for gangjeong coating.
This recipe demonstrates the process of frying glutinous rice and seasoning it to create dakgangjeong, highlighting its historical roots in Korean cuisine.
There are various theories surrounding the origins of Dakgangjeong, but it’s clear that it was inspired by the traditional dish called ‘Gangjeong’. Gangjeong evolved into dakgangjeong through the process of making and enjoying Chinese dishes like Kkanpunggi, or sweet and sour fried chicken, and fried chicken at home. Over time, dakgangjeong was modified to suit modern tastes. It should be noted that dakgangjeong, derived from traditional Korean snacks and gangjeong recipes, is distinct from seasoned chicken. Its preparation involves mixing grain syrup or honey, typical ingredients in traditional Korean sweets and gangjeong, with grains or nuts to create its flavor profile.
In 1972, Dankook University professor Jeong Soon-ja, who developed a recipe for chicken gangjeong based on traditional methods, noted that it could be enjoyed both hot and completely cooled. She described it as visually appealing due to its dark, shiny appearance, and its sweet and spicy flavor made it an excellent side dish. Until this time, sugar was primarily used in the recipe.
In 1993, an article published in the Kyunghyang Shinmun (daily newspaper) introduced a version of dakgangjeong made with starch syrup. The recipe included stir-frying thinly sliced garlic and dried red pepper, then adding soy sauce, starch syrup, and a little water, followed by boiling and adding fried chicken. Starch water was then added and simmered until shiny. This marked the period when dakgangjeong with starch syrup gained popularity, appearing on restaurant menus and becoming a beloved dish that continues to be enjoyed today.
In 1993, the Kyunghyang Shinmun published an article titled “If you have leftover fried chicken, Dakgangjeong is perfect,” introducing starch syrup as a key ingredient. The article suggested stir-frying thinly sliced garlic and dried red pepper, then adding soy sauce, starch syrup, and a little water, boiling the mixture, adding fried chicken, mixing it, then adding starch water and simmering until shiny. This marked the emergence of chicken gangjeong with starch syrup, which eventually evolved into today’s widely beloved Dakgangjeong, commonly found on restaurant menus.
The term ” chicken gangjeong” is believed to have first appeared in Korea in the mid-1980s. During this time, grilled chicken and fried chicken were already popular, and seasoned chicken quickly gained popularity as a new snack option for both children and adults alike.
But there was a problem with seasoned chicken—the sauce would eventually seep into the batter, giving it a soggy quality. Chefs started experimenting with a sauce produced with starch syrup as a solution to this problem. They successfully introduced dakgangjeong, allowing for the simultaneous pleasure of a crunchy texture and a spicy sauce, after roughly a year of trial and error.
True to its name, dakgangjeong reflects the process of making gangjeong. The problem of sogginess was resolved by employing a method similar to the process of making hangwa, a traditional Korean sweet. Hangwa involves frying glutinous rice dough in oil and then coating it with honey, fried rice, or nut powder, resulting in a crispy exterior that retains its crunchiness over time.
The Korean drama “Dakgangjeong,” currently available on Netflix, also delves into the modern history of chicken gangjeong. The intern, played by Ahn Jae-hong, mentions the modern historical background of dakgangjeon’s development:
“In earlier times, cooking oil was scarce, which meant that frying chicken wasn’t a common practice. It wasn’t until the 1960s when affordable cooking oils such as corn oil and cottonseed oil were industrially produced on a large scale, leading to the flourishing of the poultry industry. Before this development, both oil and chicken were highly valued as food ingredients.”
Netflix K-Drama ‘Dakgangjeong’
Chicken Nuggets in Media
“Dakgangjeong” is a 2024 Korean comedy mystery series based on the popular Naver Webtoon (webcomics) of the same name, currently streaming on Netflix.
The storyline revolves around the only daughter of the president of a small company, who mysteriously transforms into a chicken nugget in an unidentified machine. This absurd yet oddly captivating comedy-mystery series follows the emotional journey of her father, her boss, and her intern who deeply admires her as they embark on a quest to restore her to human form. This comical series offers comprehensive insights into the appearance, ingredients, and flavor of spicy chicken.
Popular Chicken Nuggets Stores in Korea
Among the numerous delightful chicken gangjeong restaurants, two prominent establishments exist in Korea.
Location: 1-12, Sinpo-dong, Jung-gu, Incheon Metropolitan City
With over 70 years of history, Sinpo Chicken Gangjeong in Incheon’s Sinpo Market is a must-visit for chicken gangjeong enthusiasts. Thriving since the end of Japanese occupation and the Korean War, it still draws long queues today. Unlike typical seasoned chicken, its standout feature is its crispy texture that retains a delightful crunch despite its seasoning. Known for generous portions, Sinpo Chicken Gangjeong offers a spicy flavor with a refreshing aftertaste, enhanced by a sprinkle of peanut powder for a nutty undertone.
Location: 72 Cheongchohoban-ro, Sokcho-si, Gangwon-do
Manseok Chicken Gangjeong, nestled in Gangneung with a stunning view of the East Sea, is a beloved spot for delicious chicken gangjeong. Since its inception in 1983, it has expanded to four branches in Gangneung and even offers pop-up stores in major Seoul department stores and nearby Gyeonggi Province. They maintain their 30-year tradition while embracing new trends, serving up unique flavors fried in a traditional Korean pot called a Gamasok, rather than an electric fryer. This method, coupled with fresh chicken and clean oil changed three times daily, ensures incomparable taste and quality.
Conclusion
In summary, the development of gangjeong into the well-liked Dakgangjeong illustrates the diverse range of Korean culinary traditions. Dakgangjeong is a snack that is much sought after, and its humble beginnings stemming from old proverbs are what make it the epitome of Korean cuisine. One thing is for sure: the allure of Korean chicken nuggets, with their rich history and irresistible flavor, is bound to endure through generations, leaving a lasting imprint on both palates and hearts alike. One can enjoy its savory crunch at a busy market stall or savor its sweet and spicy notes in the comfort of home.
