Korean Chili Paste Spicy Chicken (매운닭구이: Mae-un Dak Gui)
Requires marination, overnight is better.
Serves 6-8
250g boneless, skinless thighs / breast
2 tbsp Korean chili pepper paste (gochujahng)
1 tablespoons soy sauce
1 tablespoons water
1 tsp white sugar
1 tablespoons mirin
½ a medium onion (about 4 tbsp), pureed
1 inch ginger, minced
1 clove garlic, minced
In a large bowl, mix all ingredients EXCEPT chicken together. Make sure that the sugar is well incorporatd in the marinade. Mix all the chicken into the marinade. Make sure each chicken piece is thoroughly coated and well mixed with the marinade. Cover and marinate for at least 8 hours or overnight.
Heat bbq / frying pan. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat.
Enjoy!
Requires marination, overnight is better.
Serves 6-8
250g boneless, skinless thighs / breast
2 tbsp Korean chili pepper paste (gochujahng)
1 tablespoons soy sauce
1 tablespoons water
1 tsp white sugar
1 tablespoons mirin
½ a medium onion (about 4 tbsp), pureed
1 inch ginger, minced
1 clove garlic, minced
In a large bowl, mix all ingredients EXCEPT chicken together. Make sure that the sugar is well incorporatd in the marinade. Mix all the chicken into the marinade. Make sure each chicken piece is thoroughly coated and well mixed with the marinade. Cover and marinate for at least 8 hours or overnight.
Heat bbq / frying pan. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat.
Enjoy!
Comments
Post a Comment