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Fuck yeah, was going to do the braised gochujang wings I've done before, but these look much better. Did you use wings?
Polygon-
Yes. They were spectacular. Pre and post glaze photos for your amuse-bouche-ment
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The one thing I’d say is to ignore the cooking times completely on that site. Utter nonsense. I separated the wing sections and cooked the bigger bits for 4 and 3 minutes and the smaller sections for 3 and 2 minutes. I’m guessing she likes her wings to have a bone like texture throughout with those cooking times
mrJL
Whoever put up this recipe and reinforced the importance of the potato starch, I salute you. 10/10
http://www.maangchi.com/recipe/yangnyeom-tongdak