pojangmacha-style Korean cuisine, where he experiences their take on Korean fried chicken, twice-fried chicken (first marinated in salt, pepper and soju - distilled rice wine - and then dipped in a batter of flour, baking powder, various spices and cornstarch) glazed in a simmered sweet and spicy sauce combining corn syrup, sugar, mirin (Korean cooking wine), soy sauce, garlic, onions, ketchup, gochujang paste, and gochugaru powder, and sprinkled with sesame seedsMore restaurants on Man vs Food Near Washington , DC
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