Spicy Grilled Korean Chicken Recipe & How to Cook Guide

INGREDIENTS:

2 pounds boneless chicken thigh

For the marinade

3 tablespoons Korean red chili pepper flakes (gochugaru, 고추가루)

1 tablespoon sugar

3 tablespoons soy sauce

2 tablespoons rice wine (or white wine)

2 tablespoons Korean red chili pepper paste (gochujang, 고추장)

2 tablespoons honey (or 3 tablespoons corn syrup)

2 tablespoons maesil chung, 매실청 (or 2 to 3 tablespoons pineapple juice or grated apple)

1 tablespoon sesame oil

1/4 medium onion, grated (about 1/4 cup)

2 tablespoons minced garlic

1 tablespoon grated ginger

1/2 teaspoon salt

pepper to taste

For the garnish

2 tablespoons chopped scallions for garnish

1 teaspoon sesame seeds for garnish

INSTRUCTIONS:

1. Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.

2. Combine the marinade ingredients in a bowl and mix well.

3. Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.

4. Preheat a lightly oiled grill over medium high heat. When hot, add the chicken pieces. Cook until cooked through and slightly caramelized, about 4 to 6 minutes each side. Reduce the heat if the chicken starts to burn. You can also cook the chicken indoor on a grill pan or in a skillet.

Notes: Grill some vegetables such as onion, zucchini, and/or mushrooms. Simply cut up, toss with some sesame oil and sprinkle with salt and pepper before grilling. You will have an easy side dish to serve with the meat.

Source: Korean Bapsang

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