Rating: 5 stars
200 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 200
  • 200 Ratings

Chef Bill Kim’s recipes reveal what Korean barbecue is all about: salty-sweet, sticky, delectably charred meat. Kim uses miso, chile powder, fish sauce, sesame oil and ginger to flavor his Asian grilled chicken.

Bill Kim
June 2012

Gallery

© John Kernick

Recipe Summary

total:
25 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk together the miso, sugar, sesame oil, fish sauce, vinegar, chile powder, garlic and ginger. Put the chicken and onion in a large, shallow dish, add half of the marinade and turn to coat completely. Cover and refrigerate for 8 to 12 hours. Refrigerate the remaining marinade. Discard the onion.

    Advertisement
  • Light a grill or preheat a grill pan. Remove the chicken from the marinade and brush with oil. Grill the chicken over moderate heat, turning once, until browned and cooked through, about 10 minutes.

  • Stir the scallions into the reserved marinade and brush some on the chicken. Grill for 10 seconds per side, until glazed. Brush a little more marinade on the skin. Serve with lettuce leaves for wrapping.

Notes

Gochugaru is available at Asian markets and from TriFood.com.

Suggested Pairing

Spice-inflected Gewürztraminer can overpower some dishes, but not this intensely flavorful chicken.

Advertisement
Advertisement