Korean B.B.Q. Chicken Recipe (Dak Gogi)
Serves 4 | Prep Time: 15 Minutes | Cook Time: 10 Minutes
Source: Fine Cooking
2 lbs boneless, skinless chicken thighs
1/2 cup sesame oil
3 tablespoons soy sauce
3 tablespoons light corn syrup (mul yut)
1/3 cup shallots, finely chopped
4 teaspoons finely grated peeled fresh ginger
4 teaspoons minced garlic
4 teaspoons mirin
2 teaspoons Korean red chile flakes (gochugaru) or crusted red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
To serve alongside:
1/4 cup thinly sliced scallions
2 tablespoon thinly sliced fresh long red chiles or big pinch of Korean chile threads
1 teaspoon roasted sesame seeds
16 lettuce leaves, washed and dried
4 cups cooked white rice
1. Rinse the chicken, remove the skin and bones. Pat dry with paper towels and set aside.
2. In a large bowl, mixing all the ingredients of the Marinade together.
3. Add the chicken to Marinade, make sure to stir coat the chicken evenly. Cover and refrigerate for 2 hours.
4. Fire up the grill, brush a bit of oil on the surface. Grill the chicken until they turn golden brown and charred on both sides. Removed from grill cut crosswise into 1 1/2-inch thick strips. Serve immediately with the Alongside.
To eat: put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the chicken. Wrap and eat.