Sweet and Spicy Barbecued Chicken
(Dak Gui)

• Recipe by Anya von Bremzen

The marinade on this chicken is also delicious on pork, or you can use it as a glaze for grilled fish steaks or for whole fish. For this dish, each person at the table wraps his bundle of chicken and seasonings in lettuce leaves.

Ingredients

MARINADE

1. 2 tablespoons Korean sweet-spicy chili paste (kochujang)
2. 1/4 cups Korean rice wine or mirin
3. 1 tablespoon soy sauce
4. 1 tablespoon minced garlic
5. 1 tablespoon Sesame Salt
6. 1 1/2 tablespoons Asian sesame oil
7. 2 scallions, thinly sliced
8. 1 tablespoon finely grated fresh ginger
9. 2 teaspoons freshly ground pepper

CHICKEN AND ACCOMPANIMENTS

1. 8 skinless boneless chicken thighs, pounded until flattened slightly
2. Coarse salt
3. Scallion Salad for Barbecues
4. Red-leaf lettuce leaves
5. Sesame Salt
6. Thinly sliced garlic
7. Korean Chili Sauce

Directions

1. MAKE THE MARINADE: Whisk the marinade ingredients in a large bowl.
2. PREPARE THE CHICKEN AND ACCOMPANIMENTS: Rub the chicken with coarse salt, add it to the marinade and turn to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Light a grill. Grill the chicken thighs over a moderately hot fire, turning once, until cooked through, about 4 minutes per side. Transfer the chicken to a platter. Serve with the scallion salad and all of the other accompaniments.