Sizzling Korean Barbecued Chicken
Kick Your Korean BBQ Game Up A Notch: Dak Gui, a Hidden Gem
Wanna stuff that meaty craving but looking to switch things up from the usual bulgogi or kalbi? Then give this underrated chicken dish, dak gui, a shot. Reminiscent of teriyaki chicken with a more mature, complex flavor, it ain't as frequently found on Korean barbecue menus, but trust us, it's just as tastifiable.
What's Needed:
For that signature stickiness and shine, grab yourself some Korean malt syrup, also known as mool yut. It's a thick, syrupy concoction made from ground corn or sprouted barley (or a blend of both), and its sweetness can easily be found in Korean markets or online. In a pinch, half the amount of barley malt syrup with light corn syrup, honey, or sugar.
This recipe's a double-whammy, featured in both our Korean barbecue and Tailgating Recipes galleries.
- Servings: 6 peakingly plump portions
- Difficulty: A breeze, even for kitchen novices
- Total Time: Approx 50 minutes, plus 2 hours marinating time
The Components (11, total)
- 3 lbs boneless, skinless chicken thighs
- 6 smashed garlic cloves
- 3 scallions, trimmed and sliced into 2-inch pieces
- 1 (4-inch) piece ginger, sliced into 1/4-inch coins
- 3/4 cup soy sauce
- 1/2 cup Korean malt syrup (or substitute with 1/4 cup + 2 tablespoons barley malt syrup, honey, or sugar)
- 6 tablespoons granulated sugar
- 3 tablespoons toasted sesame oil
- 1 1/2 teaspoons black pepper, freshly ground
- 1 tablespoon toast sesame seeds, garnish
- A splash of vegetable oil, for prepping that grill
The How-To
- Lay the chicken on a cutting board, cover with some plastic wrap, and use a meat mallet or rolling pin to pound it to a nice, even 1/2-inch thickness.
- Combine everything except the chicken and sesame seeds in a large, nonreactive dish or resealable plastic bag, mixing it up until it's all smooth and even. Add the chicken, gently tossing to coat every piece. Cover and stash in the refrigerator to marinate for a good 2 hours.
- Heat your grill, be it gas or charcoal, to high (around 400°F). Rub some vegetable oil on a towel and use it to oil up the grill. Remove the chicken from the refrigerator, letting it warm up at room temperature while the grill gets hot (at least 20 minutes).
- Take the chicken out of the marinade, letting any extra drip off. Place the chicken on the grill and cook uncovered, turning it sparingly, until it's charred and the juices are running clear, about 10 minutes in total. Garnish with the sesame seeds when you're ready to serve.
Insights: While it can be challenging to come by a recipe for Dak Gui using mool yut, fret not! I can steer you towards creating a delicious Korean-style grilled chicken dish, starting with a similar ingredient list. Korean malt syrup isn't abundant in most recipes, but you can replace it with a bit of sugar, honey, or other sweeteners commonly used in Korean cooking. Here's a simple recipe that'll set your taste buds aflame:
Ingredients:
- 1-2 lbs chicken (cut into bite-sized pieces or leave whole if preferred)
- 2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar (or honey as a substitute)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1-2 teaspoons Korean chili flakes (gochugaru)
- 1/4 teaspoon black pepper
- Mool Yut (if you can snag it, use it as a sweetener)
- Scallions and sesame seeds for garnish
Instructions:1. Prepare the marinade: In a blender or food processor, combine soy sauce, Gochujang, brown sugar (or honey), rice vinegar, sesame oil, ginger paste, garlic paste, and chili flakes. Blend until smooth.2. Marinate the chicken: Place the chicken pieces in a large bowl or ziplock bag and pour the marinade over them. Mix well to ensure all pieces are coated evenly. Refrigerate for at least 2 hours or overnight.3. Grill the chicken: Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade, letting any excess liquid drip off. Grill the chicken for 5-7 minutes per side (or until cooked through).4. Garnish and serve: Once done, garnish with chopped scallions and sesame seeds. Serve with a side of kimchi or other Korean dishes.
Notes:
- If you manage to snag some Korean malt syrup, its rich, sweet flavor can elevate your dish. Start with a smaller amount, as it tends to be quite sweet.
- Traditional Korean grilled chicken dishes often include a sweet element like sugar or honey, so feel free to adjust the sweetness level to your taste. Enjoy your grilled Korean chicken!
- The Korean malt syrup, or mool yut, used in this recipe can be replaced with a blend of half barley malt syrup and light corn syrup, honey, or sugar if it's unavailable.
- Although Dak Gui recipes with mool yut may be challenging to find, it's possible to make a delectable Korean-style grilled chicken dish using similar ingredients.
- In the given recipe, pound the chicken thighs to a thickness of 1/2-inch for even cooking on the barbecue.
- A simple Korean-style grilled chicken recipe can be made with ingredients like Gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, chili flakes, and optional mool yut.
