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

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.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 12 hours 28 minutes
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: Korean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Notes

  • 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.