Time for Korean Grilling
- hannaone Jun 19, 2008 09:42 PM
Finally warmed up here in the inland NW and didn't want to cook inside so I did this up for dinner tonight.
Korean Twice Cooked Spicy Chicken
2 pounds boneless chicken thigh (4 to 6 thighs)
1/2 cup soy sauce
1 cup water or unsalted chicken broth
1/2 cup medium or fine ground red chili pepper
1 cup sugar, brown sugar, corn syrup, or honey
2 fresh red chili or jalapeño peppers
1 small Asian pear*
6 garlic cloves, peeled
1 small white or yellow onion
1 inch ginger root, peeled
1 tablespoon pure sesame oil
1/2 tablespoon coarse ground black pepper
3 green onions, finely chopped
1 tablespoon Korean rice cooking wine, rice vinegar, or mirin
(* may substitute 1/2 kiwi or 1 semi-sweet apple)
Trim off any excess fat
Very lightly salt and pepper both sides of each thigh and let stand ten minutes.
Slice onion, pear, peppers, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.
In a mixing bowl, combine all ingredients. Add a small amount of water as needed to maintain a thick smooth paste.
Stir well and refrigerate until use.
Place chicken in a mixing bowl, cover with marinade, and mix well.
Cover and place in refrigerator and let stand 4 to 8 hours.
Unused marinade may be refrigerated for future use
1st Cook - Grilling
Place chicken on hot grill over high heat.
Cook each side until the marinade darkens and a light char appears (two to five minutes per side).
(Note: The best flavor is obtained from wood coals or charcoal.)
2nd Cook - Stirfry
Cut chicken into short strips and transfer to a wok or stir fry pan.
Add one or two tablespoons of the marinade.
Stir-fry for about 3 to 5 minutes until marinade thickens and adheres to meat.
(If your grill is hot enough, you can do this with your fry pan on the grill)
Garnish with sesame seed and chopped green onion.
Serve hot with rice and Ban Chan.
This dish was one of the "street" foods I enjoyed many years ago in Korea. It was served as a "drinking" dish in soju tents where it was cooked over a charcoal stove. Most often done with pork, but sometimes with chicken.
We offered this as a summer special at my former restaurant.
The recipe sounds delicious! We also ate that growing up. Yeah, you're really not going to find this in every Korean restaurant. Your customers were very lucky. I didn't realize it was a popular street food in Korea. Oh, man. I've got to go back. I haven't been there in over 25 years!
Saw this posted this morning and decided to make it tonight. It was fabulous. I actually backed off slightly on the 1/2 cup of chili flakes by about 10%-15% or so, since I wasn't sure and it seemed like a lot. Heat factor was spicey but not at all overly so (I like heat), so I wouldn't be concerned about going with the whole 1/2 cup at all if you like spicey. It wasn't super fiery, just delicious. Also wasn't really labor intensive at all - most of the work was making the marinade. I doubled the amount of marinade I added to the stir-fry step, since it was so tasty - couldn't resist. Thanks for this recipe.
I use the fine ground Korean kochugaru, but that's not always available for everyone.
There is a coarser grind available that is often called chili flakes available in a wider variety of Asian groceries.
I'm not sure which type andrewm used but the flakes can be subbed for the powder.