Korean fried chicken, but make it crispy chickpeas, thanks to ericjoonho GeniusRecipes
in Korea in the 1980s and popularized by chains like Pelicana and Bonchon—can and should be used more widely, on everything from ribs to pork chops to crispy tofu. His version insizzles together in just a couple minutes, with spoonfuls of five ingredients that are easy to always have on hand: ketchup, gochujang, strawberry jam, soy sauce, and garlic. That’s it.
Eric landed on this combination after chasing the memory of another favorite banchan, a chewy, salty black bean dish called. But after realizing that his family in Atlanta—with whom he unexpectedly found himself developing his cookbook for nine months—wasn’t going back to the fridge for more, he started over with a yangnyeom sauce he was working on at the same time. “My family was like ‘Yeah, this is it—Eric, you did it!” he said.
“I also just love that this dish—it’s not just some fusion dish, chickpeas with Korean flavors,” Eric continued. “It has a reference point, which is Korean fried chicken. And that was really important to me—I wanted to create something that felt authentic, even though I made it up.” There was one final reference point that clinched the recipe—pa chicken, or scallion chicken, served with a tangle of julienned scallions, curled and mellowed from a soak in ice water—As Eric writes in, “To be truly happy, this is all I need with Netflix, a cold beer, and my pup at my side,” and adds that fresh white rice completes the meal.
“In Korean, it’s actually called ‘bap doduk.’ It means rice thief,” Eric said. “Things are called that when they’re so delicious, so flavorful that you just end up eating a lot of white rice on the side with it. So a dish this good steals white rice.”
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