RECIPE

Sweet and Spicy Barbecued Chicken (Dak Gui)

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • STAFF-FAVORITE

Ingredients

  • MARINADE
    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
  • CHICKEN AND ACCOMPANIMENTS
    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

Directions

  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.