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Sweet and Spicy Barbecued Chicken (Dak Gui)


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.


  1. 2 tablespoons Korean sweet-spicy chili paste (kochujang)
  2. 1/4 cup 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


  1. 8 skinless boneless chicken thighs, pounded until flattened slightly
  2. Coarse salt
  3. Scallion Salad
  4. Red-leaf lettuce leaves
  5. Sesame Salt
  6. Thinly sliced garlic
  7. Korean Chili Sauce
  1. Whisk the marinade ingredients in a large bowl.
  2. 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.


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