Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 19, 2008 09:42 PM

Time for Korean Grilling

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 jalapeƱo 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.

  1. Click to Upload a photo (10 MB limit)
  1. this sounds totally delish! never heard of or tasted anything like this in any korean restaurant (or mom's house) but maybe I'll give it try....sounds a bit labor intensive though

    2 Replies
    1. re: missinfo

      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.

      1. re: hannaone

        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!


      1. Seriously, have you ever thought about writing a cookbook?

        2 Replies
        1. re: rockycat

          Thought about it. Closest I've come so far is my web site.

          1. re: rockycat

            I second rockycat's suggestion. You could write a kickass cookbook!

          2. Is that 1/2 cup of HOT chili pepper!?!

            6 Replies
            1. re: Saucey

              Yes. This is a pretty spicy dish but the sweetener does offset the heat somewhat. You can sub milder fresh peppers if you want. Just blend them with the other ingredients for the marinade.

              1. re: hannaone

                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.

                1. re: andrewm

                  Glad you enjoyed it. Thanks for the feedback.

              2. re: Saucey

                Do you mean the finely ground red Korean chili pepper powder or the more common "pizza pepper?" Based on andrewm's post I'm not sure which you mean.

                1. re: chazzer

                  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.

                  1. re: hannaone

                    I didn't have any kochugaru and used standard chili flakes/crushed chilies/hot pepper flakes.

              3. Can't wait to make! Your recipes are so good. Quick question though; is it boneless, skinless chicken thighs or is the skin on?


                1 Reply
                1. re: brooklynmasala

                  It can be done with either, but better with boneless, skinless thighs. You can also do it with breast if you cut it into thinner portions, but thigh meat has much more flavor.