Go Back
Close‑up of spicy Korean BBQ chicken grilling with glossy gochujang glaze and sesame seeds
Tarek chicki

Korean BBQ Chicken Recipe: Spicy, Juicy, and Perfectly Grilled

 A bold, deeply flavored korean bbq chicken recipe built around a fermented gochugaru-soy marinade. Works on a pan or grill. Inspired by Chef Chris Cho’s YouTube channel.
طباعة الوصفة Pin Recipe
مدة الإعداد 20 دقائق
مدة الطبخ 8 دقائق
الوقت الكلي 12 ساعات 28 دقائق
الحصص: 4
وجبة: dinner, lunch, Main Course
مطبخ: Korean
الكالوري: 380
المقادير Equipment Method ملاحظات

المقادير
  

  • 2.5 lbs boneless chicken thighs
  • 6 tbsp gochugaru
  • 6 tbsp soy sauce
  • 6 tbsp minced garlic
  • 6 tbsp mirin
  • 5 tbsp sugar
  • 1 tbsp fresh ginger
  • 0.5 tbsp curry powder
  • 1.5 tbsp corn syrup
  • 0.5 tbsp oyster sauce
  • Black pepper to taste
  • Neutral oil for cooking
  • Sesame seeds to finish

Equipment

  • Large mixing bowl
  • grill pan or outdoor grill
  • Tongs
  • splatter screen
  • Meat thermometer

Method
 

  1. Trim fat from chicken thighs. Flatten to even thickness.
  2. Mix gochugaru, soy sauce, garlic, mirin, and sugar.
  3. Add ginger, curry powder, corn syrup, oyster sauce, and black pepper. Mix well.
  4. Coat chicken in marinade. Cover and refrigerate 12 to 24 hours.
  5. Heat pan or grill on high with a splash of oil.
  6. Cook 2 to 3 minutes per side. Watch for burning from the sugar content.
  7. Lower heat in the final minute.
  8. Finish with sesame seeds. Rest 2 to 3 minutes before serving.

ملاحظات

  • Save excess marinade for pork or beef. Keeps 3 to 4 days refrigerated.
  • 24-hour marinade beats 12 hours for flavor depth.
  • Use a splatter screen when cooking indoors.
  • Reduce gochugaru to 3 tablespoons for a milder version.
  • Original recipe credit: Chef Chris Cho on YouTube.