Recipe: Spicy Korean Grilled Chicken

I haven’t posted a recipe in ages. Thanks to TheH, we have been having some delicious Korean food this spring and summer. Gochujang makes all the difference, it turns out.

Since it’s summer and we’re grilling regularly, we decided to see if we could come close to the kinds of grilled chicken we’ve had in Southeast Asia. I found a couple of recipes that I combined (from here and here) for our attempt.

  • 2 lbs. Chicken wings and drumsticks (cut up wings into drummettes)
  • 1 cup milk
  • 1 T. dried rosemary
  • 1/2 t. salt
  • 1/4 t. ground black pepper
  • 3 T. Gochujang sauce
  • 1 T. red chili flakes (less if you don’t want it quite hot)
  • 1 T. smoked paprika (regular if you don’t have smoked)
  • 3 T. soy sauce
  • 2 T. rice wine (I used 1 T. white wine and 1 T. rice vinegar)
  • 1 T. brown sugar
  • 2 T. honey
  • 2 T. fruit juice (apple, orange, something sweet)
  • 1 T. sesame oil
  • 1/4 cup finely chopped onion
  • 2 T. minced or pressed garlic
  • 2 T. minced or grated ginger
  • 1/2 t. salt

In a large bowl, combine chicken, rosemary, salt, pepper, and milk. Let chicken soak for 20 minutes to an hour.

While chicken is soaking, thoroughly combine all the other ingredients in a small bowl.

The list is long and looks intimidating, but you’ll have most of the ingredients in your cupboard if you cook and/or bake regularly. The Gochujang sauce, which is non-substitutable, is available at Asian groceries and some large non-specialty groceries in areas with Asian residents. The red chili flakes and paprika are a substitute for Korean chili powder (Gochugaru). If you acquire the real thing, use 3 T. of it instead of my substitutes.

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