Spicy & Sweet Grilled Dakgalbi with Smoky Flavor
Spicy & Sweet Grilled Dakgalbi with Smoky Flavor
Tired of the usual? Try this incredible grilled Dakgalbi! It’s the ultimate flavor explosion that will tantalize your taste buds. ^^
Main Ingredients
- 1 pack boneless chicken thigh meat (approx. 300-400g)
Spicy & Sweet Marinade
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup or rice syrup)
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Sesame Seeds
- 1 tsp Black Pepper Powder
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Mirin (rice wine)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup or rice syrup)
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Sesame Seeds
- 1 tsp Black Pepper Powder
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Mirin (rice wine)
Cooking Instructions
Step 1
First, rinse the boneless chicken thigh meat thoroughly under cold water and pat it dry. To prevent the skin from shrinking too much during cooking, you can gently prick it with the tip of a knife.
Step 2
If any pieces of chicken thigh meat are particularly thick, butterfly them by slicing them horizontally to create thinner, more even pieces. This ensures the marinade penetrates well and the chicken cooks evenly.
Step 3
And just like that, your chicken thigh meat is all prepped! It’s ready to become a delicious grilled Dakgalbi. Hong hong
Step 4
Now, let’s combine all the marinade ingredients in a bowl.
Step 5
Add the gochujang, doenjang, sugar, oligodang, soy sauce, sesame oil, sesame seeds, black pepper, minced garlic, and mirin. Mix them together with a spoon until you have a well-combined, flavorful marinade.
Step 6
Add the prepared chicken thigh meat to the marinade. Gently massage the chicken with your hands to ensure every piece is coated evenly with the sauce. This ‘jobol jobol’ motion helps the flavors meld beautifully.
Step 7
Once the chicken is thoroughly marinated, cover the bowl or container with plastic wrap.
Step 8
Let the marinated chicken sit at room temperature for at least 1 hour to allow the flavors to develop. If you have more time, refrigerating it for 2-3 hours or even overnight will result in an even deeper flavor profile.
Step 9
Ideally, grilling this over charcoal would impart a wonderful smoky flavor, but today we’ll make it conveniently on the stovetop. Heat a pan over low heat. Place the marinated chicken in the pan and cook one side slowly until golden brown. It’s crucial to use low heat here; high heat will burn the marinade before the chicken is cooked through.
Step 10
Once one side of the chicken is nicely browned, flip it over and cook the other side on low heat as well. Keep an eye on it to prevent the marinade from burning, and ensure the chicken is cooked all the way through.
Step 11
Cut the perfectly grilled chicken into bite-sized pieces with scissors and arrange them beautifully on a serving plate. Enjoy your delicious spicy and sweet grilled Dakgalbi! ♡
