How do I make Daechang crispy without burning?

How do I make Daechang crispy without burning?

How do I make marinated daechang crispy?

Every time I try to cook marinated daechang cuz it usually tastes better, the outside always burns before it gets rendered and crispy. But every time I cook un-marinated daechang, it turns out really rendered and crispy but it just tastes like peanut oil which I don’t prefer.

How do I get the crispy texture without sacrificing the taste? Is there a specific temperature I should make sure it’s at??? Please help

submitted by /u/pinknini14
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