Lunch: Sweet and Spicy Barbecued Chicken (Dak Gui)
Ingredients
2 tablespoons Korean sweet-spicy chili paste (kochujang)
1/4 cup Korean rice wine or mirin
1 tablespoon soy sauce
1 tablespoon minced garlic
1 tablespoon Sesame Salt
1 1/2 tablespoons Asian sesame oil
2 scallions, thinly sliced
1 tablespoon finely grated fresh ginger
2 teaspoons freshly ground pepper
Instructions
Whisk the marinade ingredients in a large bowl.
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.
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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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
