I’ve only been to South Korea once and there were many things that said to me, “that’s quintessentially Korean” the first thing was the mass protest happening in the centre of the city, where they protested like they were going to the theatre; rows of seats arranged in an orderly fashion and a stage with a microphone and being very courteous to passers by. This was a far cry from what I read about in PJ O’Rourke’s Holiday’s in Hell, about his experiences of protests in Seoul in the eighties, but the passion was still there.

The second thing was the unusual cosmetic industry, with the weird facemasks containing all sorts of herbal remedies and of course “snail slime”. Easily the best gift from my overseas travel that year was returning from South Korea with snail snot for the staff to put on their face. I was looking for the shock factor, however apparently it was a hit, who knew?

The other dead cert on your trip to South Korea is that they know how to cook chicken. While Kimchi and Bibimbap are considered more to be the national dishes of the country, the go to delights for tourists are usually Korean Fried Chicken and beer, they even have a word to describe the two in unison (Chimaek). Unfortunately I am gluten intolerant, so when I went there I couldn’t eat their fried chicken or drink their beer, so while my work colleagues were gorging themselves on these two culinary masterpieces, I was sitting in the corner drinking soju on an empty stomach, but that is another story for a different blog (thanks David and Leanne).

Anyway apart from the gluten laden beautifully fried masterpiece that we all know and love, Koreans also make amazing chicken using their heavenly chili paste known as gochujang and this is my take…

DomesticEngineer

Korean BBQ Chicken

5 from 1 vote

So good as a meal with some corn and greens or simply on their own with a stick.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 5 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: dinner, Lunch, Main Course, Snack

Cuisine: Korean

Calories: 282

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 12 chicken thighs – boneless and skinless
• 5 cm piece ginger grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Glaze/Marinade

• 4 tbsp gochujang (Korean chili paste)
• 2 tbsp runny honey
• 2 tbsp sesame seeds
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 lime (juiced)

Method

 

1. Mix the soy sauce, sesame oil and ginger and add to a bowl with the chicken thighs and leave to marinate for 30 mins, then thread thighs onto two skewers at a time, so that they are pushed on tight.
   
2. Mix all of the glaze ingredients
   
3. Pre heat the gas or charcoal BBQ, cook the thighs for approx. 5-6 mins on each side dpending on thickness and heat of BBQ.
   
4. Then start brushing the glaze on the chicken turning as you go, continue to layer the chicken until the glaze is used up, then remove from the heat and rest for a few minutes prior to serving.
   

Nutrition

Calories: 282kcalCarbohydrates: 11gProtein: 34gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 158mgSodium: 654mgPotassium: 494mgFiber: 1gSugar: 7gVitamin A: 67IUVitamin C: 5mgCalcium: 49mgIron: 2mg

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