We are heading to a friend’s Korean fried chicken potluck. We made this delicious recipe from Maangchi: https://www.maangchi.com/recipe/algamja-jorim
Our modifications: first, we did not have rice syrup. To mimic its flavor, we used a combination of molasses, honey, and maple syrup (in equal parts). Second, we had 1.5 lb tricolored baby potatoes, so we adjusted the recipe’s proportions to 1.5 of Maangchi’s recipe. The next time we make it for a group event, we will make at least 2 lb baby potatoes.
Third, because the potatoes were washed, they still had some water despite being drained; this caused them to splatter in the hot oil. In the future, we will be more mindful about drying off the potatoes as much as possible.
Finally, we recommend keeping a close eye on pan during the last stage of cooking. As we learned today, the sauce can overheat and darken very quickly. We managed to salvage our dish before the sauce got burned.
This was a very tasty, straightforward side dish. We plan to make it again. (Aug. 2025)
Cooking Adventures 