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cooking.nytimes.com
Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006 Cecilia Hae-Jin Lee, the author of “Quick and Easy Korean Cooking,” said fried chicken became popular in Korea when fast-food places opened there after the war.
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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Nina Simonds's Pumpkin Applesauce Muffins, as seen in the February 2005 issue of 'O, the Oprah Magazine.'
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