Ailes de Poulet Grillées à la Coréenne et Ciboule
Photo : Daniel Hooper 🌊 / Unsplash
Ailes grillées laquées soja-ail, recouvertes de ciboule émincée à l'huile de sésame, façon pa-dak coréen.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cuisinez sans limites
Toutes les recettes débloquées, méthode complète incluse · Mode cuisine mains libres avec minuteurs
Commencer ma semaine gratuiteContinuer avec l'accès gratuitSeason
Pat the wings dry and season with salt and pepper.
Grill
Grill over medium-high heat or roast at 220°C for 20–25 minutes, turning, until charred and cooked through.
Glaze
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Scallion topping
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season
Pat the wings dry and season with salt and pepper.
Grill
Grill over medium-high heat or roast at 220°C for 20–25 minutes, turning, until charred and cooked through.
Glaze
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Scallion topping
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pa-dak — chicken served under a mountain of shredded scallion (pa) — is a popular style at Korean chicken restaurants, offering a fresh, sharp contrast to rich fried or grilled meat.
The same seasoned scallion salad, pajeori, is served alongside Korean barbecue.
⭐ Why It's Famous
Three main ingredients, big flavour — a perfect Korean barbecue starter.
💡 Fun Fact
Korean kitchens use a special comb-like slicer to cut scallions into fine threads for pajeori.
Korea
37.57°N, 126.98°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!