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Padak (padak): photo of the dish
Illustrative photo: Choi2451 — CC BY-SA 3.0, Wikimedia Commons
Meat

Padak (padak)

Padak is a small Korean dish of chicken, fried or braised with plenty of fresh spring onion, crispy on the outside and full of flavour. It's often eaten as a side with beer or soju, in the little tables of neighbourhood restaurants.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the chicken into bite-sized pieces and season them with a pinch of salt and pepper.
  2. Mix the flour and starch, then lightly coat the chicken pieces, shaking off the excess.
  3. Heat the oil in a wide pan over medium-high heat and fry the chicken for 5 to 6 minutes, turning it, until it is cooked through and crispy.
  4. Meanwhile, mix the soy sauce, rice syrup, gochugaru, grated garlic and ginger, the vinegar and the sesame oil.
  5. Thinly slice the onion and cut the spring onions into 4 cm pieces.
  6. Lower the heat, add the onion and the sauce to the pan, then stir for 1 minute to coat the chicken well.
  7. Add the spring onions at the end, stir for 30 seconds so they just wilt, then serve straight away.

Variations and tips

Smoky version. Add a teaspoon of smoked paprika to the sauce for a deeper flavour.

Using what's easy to find. Replace the gochugaru with a smaller amount of cayenne pepper, plus a little sweet paprika for colour.

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Original Ecomely recipe.