Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim


Author Notes

Imagine the joys of Korean fried chicken. Except skipping the frying (and the chicken). The simple, brilliant yangnyeom chickpeas in Eric Kim’s debut cookbook Korean American unlocks them for us, and fast. And once you memorize Eric’s sweet-spicy yangnyeom sauce, you definitely won’t want to stop at chickpeas.

As Eric writes in Korean American, “Sticky-sweet yangnyeom sauce is one of those genius inventions that was meant for fried chicken, but tastes wonderful on everything else—case in point, crispy chickpeas. To be truly happy, this is all I need with Netflix, a cold beer, and my pup at my side. And like most things in this book, these chickpeas taste divine as a banchan with a little fresh white rice on the side. The scallions are also a nod to a particular preparation of fried chicken in Korea, where a tangle of them is added atop for freshness. Don’t skip the caramelized honey: It’s really fun to make and finishes the dish with a shiny gloss, plus the sweetness helps balance the other flavors, like the funky heat from the gochujang and the savory bite from the soy sauce and garlic.”

A few more tips: If you have leftovers, they’ll keep well for snacking on as a banchan throughout the week. In addition to crispy chickpeas, try yangnyeom sauce in all sorts of other places that could use some sweetness, heat, and shine: roasted potatoes, broccoli, or brussels sprouts; baby back ribs; seared pork chops; crispy tofu; and, of course, fried chicken.

Recipe adapted very slightly from Korean American: Food That Tastes Like Home (Clarkson Potter, March 2022).

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.

Hear more about this recipe from Eric himself on our podcast The Genius Recipe Tapes.Genius Recipes

Watch This Recipe

Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim

  • Prep time
    10 minutes
  • Cook time
    35 minutes
  • Serves

  • 1

    (15-ounce) can chickpeas, drained, rinsed, and dried on a paper towel

  • 2 tablespoons

    olive oil

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons


  • 1 tablespoon


  • 1 tablespoon

    strawberry jam

  • 1 tablespoon

    soy sauce

  • 1 tablespoon

    minced garlic

  • 1 tablespoon


  • 1 tablespoon

    toasted sesame seeds

  • 2

    large scallions, julienned into long thin strips, soaked in iced water
  1. Heat the oven to 400°F. On a sheet pan, toss the chickpeas with the olive oil and a few pinches of salt and pepper. Bake until crispy, 25 to 30 minutes, shaking the pan halfway through baking.
  2. Meanwhile, in a small saucepan or skillet, combine the ketchup, gochujang, strawberry jam, soy sauce, and garlic and bring to a gentle simmer over medium-high heat, stirring constantly. Cook this yangnyeom sauce until fragrant, about 1 minute.
  3. Add the crispy chickpeas to the pan and continue to cook, stirring constantly, until the sauce reduces slightly and gets absorbed by the chickpeas, and the chickpeas get sticky, 2 to 3 minutes.
  4. Move the chickpeas to one side of the pan and add the honey to the empty side. Let the honey bubble up, stirring all the while, and cook down until reduced and caramelized, about 1 minute or so. Stir the chickpeas into the honey and watch as they glisten up. Remove from the heat.
  5. To serve, transfer the chickpeas to a plate and sprinkle with the sesame seeds and scallions.
  6. Tip: Soaking long strands of scallions in ice-cold water will cause them to curl like the photo on page 198. This garnish doesn’t make or break the dish by any means, but it does look fun and adds volume and freshness to the plate. The icy soak softens the oniony bite from the scallions, allowing you to eat them like a salad.


Source link

Leave a Comment