{"id":1724,"date":"2026-04-12T12:17:33","date_gmt":"2026-04-12T10:17:33","guid":{"rendered":"https:\/\/worldfoodhacks.fr\/?p=1724"},"modified":"2026-04-12T12:17:33","modified_gmt":"2026-04-12T10:17:33","slug":"poulet-yangnyeom","status":"publish","type":"post","link":"https:\/\/worldfoodhacks.fr\/?p=1724","title":{"rendered":"Poulet yangnyeom"},"content":{"rendered":"\n

Tout commence avec les GI’s stationn\u00e9s en Cor\u00e9e. Ils introduisent le poulet frit dans les villes, o\u00f9 il s\u00e9duit rapidement dans les pojangmacha<\/em> (buvette de rue enfum\u00e9e) autour du chimaek<\/em> \u2013 chicken et bi\u00e8re. En 1977, Lim’s Chicken ouvre \u00e0 S\u00e9oul et les Cor\u00e9ens l’adoptent comme chikin<\/em> \u2013 un mot familier pour \u00ab\u00a0friture\u00a0\u00bb \u2013 et le consomment avec du soju, rivalisant d\u00e9j\u00e0 avec le barbecue local. Ce n’est pas encore le yangnyeom, mais la base croustillante est pos\u00e9e.<\/p>\n\n\n\n

<\/a>\u00c0 Daegu, un restaurateur nomm\u00e9 Yoon Jong-gye observe un probl\u00e8me : la cro\u00fbte du poulet devient trop dure une fois refroidi, irritant le palais apr\u00e8s quelques bi\u00e8res. Il passe six mois en cuisine \u00e0 exp\u00e9rimenter. Sa solution ? Une sauce \u00e0 base de gochujang, sirop de ma\u00efs cor\u00e9en (mul-yeot<\/em>), ketchup et vinaigre de riz. Elle ramollit la panure tout en infusant des notes kimchi addictives : sucr\u00e9, piquant, umami. Le yangnyeom est n\u00e9. <\/p>\n\n\n\n

Son employ\u00e9, Yang Hee-kwon, voit alors plus grand. En 1990, il lance Pelicana Chicken, premi\u00e8re cha\u00eene d\u00e9di\u00e9e. Une bataille de brevets \u00e9clate, mais la Cour supr\u00eame tranchera ult\u00e9rieurement : yangnyeom<\/em> entre dans le domaine public. Arrivent alors BBQ Chicken (1992), BHC (1992) et Kyochon (1991) qui entrent en comp\u00e9tition f\u00e9roce. C’est \u00e0 cette \u00e9poque qu’arrive l’innovation cl\u00e9 : la double friture (d’abord \u00e0 160\u00b0C pour cuire, puis 190\u00b0C pour l’a\u00e9rer) ce qui permet au croustillant de tenir 30 minutes !<\/p>\n\n\n\n

En 2010, S\u00e9oul compte 14 000 restos chikin<\/em> \u2013 un tous les 200 m\u00e8tres! La K-pop et les dramas en font un symbole : le groupe BTS par exemple en raffole. La vague Hallyu (cor\u00e9anisation globale) propulse alors le yangnyeom partout. KFC s’y met avec des sauces inspir\u00e9es, export\u00e9es aux USA et en Australie. En 2026, plus de 50 000 restaurants dans le monde comme Gangnam Chicken \u00e0 Paris ou K-Box \u00e0 Los Angeles proposent des variantes tr\u00e8s cr\u00e9atives comme le ganjang (sauce soja), le padak (fromage fondu) ou le snow (cr\u00e8me blanche). TikTok finit d’enfoncer le clou avec une explosion de challenges chikin mukbang<\/em> qui glorifient le plat.<\/p>\n\n\n

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Tout commence avec les GI’s stationn\u00e9s en Cor\u00e9e. Ils introduisent le poulet frit dans les […]<\/p>\n","protected":false},"author":1,"featured_media":1778,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,229],"tags":[157,86,641,83,153,151,224,306,664,642,84,85,81,665],"class_list":["post-1724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coree-du-sud","category-poulet","tag-asianfood","tag-cooking","tag-coreanfood","tag-cuisine","tag-cuisineasiatique","tag-cuisinedumonde","tag-foodhack","tag-foodhacks","tag-k-food","tag-kfood","tag-recette","tag-recipe","tag-worldfood","tag-yangnyeom"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1724"}],"version-history":[{"count":4,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1724\/revisions"}],"predecessor-version":[{"id":1824,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1724\/revisions\/1824"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/1778"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1724"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1724"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}