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  • 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.

June 2012


Credit: © John Kernick

Recipe Summary test

25 mins


Ingredient Checklist


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.

  • 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.


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.