Korean Barbecue Chicken | Dakgalbi

Korean Barbecue Chicken

 

INGREDIENT LIST

3 pounds boneless, skinless chicken thighs

½ cup soy sauce
2 tablespoons gochujang, Korean chili paste*
2 tablespoons mirin, Japanese sweet cooking seasoning*
2 1/2 tablespoons granulated or brown sugar
1/4 teaspoon freshly ground black pepper
2 stalks green onions, finely chopped, about 1/2 cup
1 teaspoon sesame seed oil
1 teaspoon roasted sesame seeds

Food Processor Items
1/4 cup sake, rice wine
1 inch fresh ginger, rough chop
2 medium cloves garlic, rough chop
¼ cup walnuts, rough chop

*available in Korean markets. Mirin, Sweet Cooking Seasoning (can be substituted with light corn syrup).

Serves 4

 

Chicken Dakgalbi

Peel the garlic, peel the ginger and slice in thin slices.

 
 

Chicken Dakgalbi

In a food processor or blender, add sake, ginger, garlic and walnuts. Pulse until finely grated.

 
 

Chicken Dakgalbi

Transfer to a large non-reactive bowl. Add the rest of the ingredients. Mix to combine well.

 
 

Chicken Dakgalbi

In a large mixing bowl, add the chicken and the marinade.

 
 

Chicken Dakgalbi

Mix to combine well.

 
 

Chicken Dakgalbi

Cover and refrigerate for at least 5 hours or overnight.

 

Dak Galbi | Barbecue Chicken

Grill or broil 2 to 3 minutes per side on high turning once. Second side will take less time to cook. When fully cooked, remove from the heat. Let it rest for 5 minutes.

 
 

Cut on a bias and transfer to a serving dish. Garnish with green onions rings. Serve warm.

 
 

Meat Options:
Pork belly. Other cuts of pork. Chicken Breasts.

The meats should be sliced to 1/2 to 3/4 inch thickness. If using thinner meats, shorten the marinade time accordingly. To cook, follow cooking instructions applicable to the meat.

 
 

Korean Barbecue Chicken | Dakgalbi
 
Makes: 4 servings
Ingredients
  • 3 pounds boneless, skinless chicken thighs
  • ½ cup soy sauce
  • 2 tablespoons gochujang, Korean chili paste*
  • 2 tablespoons mirin, Japanese sweet cooking seasoning*
  • 2½ tablespoons granulated or brown sugar
  • ¼ teaspoon freshly ground black pepper
  • 2 stalks green onions, finely chopped, about ½ cup
  • 1 teaspoon sesame seed oil
  • 1 teaspoon roasted sesame seeds
Food Processor Items
  • ¼ cup sake, rice wine
  • 1 inch fresh ginger, rough chop
  • 2 medium cloves garlic, rough chop
  • ¼ cup walnuts, rough chop
Instructions
  1. Peel the garlic, peel the ginger and slice in thin slices.
  2. In a food processor or blender, add sake, ginger, garlic and walnuts. Pulse until finely grated.
  3. Transfer to a large non-reactive bowl. Add the rest of the ingredients. Mix to combine well.
  4. In a large mixing bowl, add the chicken and the marinade. Combine well.
  5. Cover and refrigerate for at least 5 hours or overnight.
  6. Grill or broil 2 to 3 minutes per side on high turning once. Second side will take less time to cook.
  7. When fully cooked, remove from the heat. Let it rest for 5 minutes.
  8. Cut on a bias and transfer to a serving dish. Garnish with green onions rings. Serve warm.
Notes
*available in Korean markets. Mirin, Sweet Cooking Seasoning (can be substituted with equal parts of light corn syrup and sake).

Other meat options: Pork belly, sliced pork loin, and chicken Breasts.