Seared Drumsticks (korean)

Seared Drumsticks (spicy)

* Disclaimer: This is my best estimate, but I rarely use recipes (just like my mama). Feel free to adjust proportions according to your taste.


10 – chicken drumsticks
¼ cup – sesame oil (have some extra to coat pan)
1/3 cup – rice wine (Mirin)
3 tbsp – red pepper paste (gochujang)
¼ cup – soy sauce
1/3 cup – dark brown sugar
2 tsp – black pepper
2 tbsp – roasted sesame seeds
6 cloves – garlic (minced)


Spatter guard (recommended)
Large frying pan
13”X9” baking pan

  • Preheat oven to 400 degrees.
  • Dry off drumsticks with towel. Make three 1” diagonal cuts along the smooth side of drumstick.
  • Combine sugar, soy sauce, garlic, black pepper, and rice wine until sugar is completely dissolved.
  • Add red pepper paste and stir until dissolved.
  • Heat non-stick frying pan to Med/High with thin coat of sesame oil.
  • Place drumsticks in the pan. Cook for 3 min on each side.
  • Place drumsticks in baking pan, pour the sauce from pan, and drizzle sesame oil evenly.
  • Bake for 10-15 min. or until chicken is cooked through.
  • Sprinkle sesame seeds on top. Serve hot.


Popular Posts