Korean Style BBQ Chicken

I love Korean BBQ!  It is spicy, sweet and all around delicious.  Since I moved from the DC area I have been having the hardest time trying to find good Korean food.  So I decided to make some from scratch.  It was delicious.

Korean Style BBQ Chicken

To start grate the garlic, ginger and onion into a 1 gallon zip-top bag.

Then add an 8 oz can of crushed pineapple, 1/2 soy sauce, 1/2 cup gochujang (or other Asian style chili sauce), 1 tbs brown sugar, 1 tbs toasted sesame oil, dash pepper and 1 tbs toasted sesame seeds.  Mix the mixture together.  Remove 1/4 cup of the marinade and reserve it in a container in the fridge to use as a condiment later when serving the chicken.  Make sure to reserve the marinade before adding the chicken.

Then thinly slice 1 pound of chicken breasts.  Add the chicken to the marinade.  Let the mixture marinate for at least 2 hours.

Preheat your grill to high heat.  Add a vegetable grill pan to the grill.  This will prevent the thinly sliced chicken from falling through the grates.

Cook the meat until the chicken is opaque and the edges start to caramelize.

Remove and serve over rice or in lettuce cups with your reserved marinade.

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Korean Style BBQ Chicken

A sweet and spicy version of my favorite Korean dish.

Servings: 4

Author: Rex

Ingredients

• 1 pound Chicken Breast thinly sliced
• 1/2 cup gochujang or use a Asian style chili sauce
• 1/2 cup soy sauce
• 1 tablespoon toasted sesame oil
• 5-6 cloves garlic
• 1 tbs ginger
• 1 small onion
• 1 tbs toasted sesame seeds
• 8 oz can crushed pineapple
• 1 tbs brown sugar
• dash freshly grated pepper

Instructions

1. Grate the garlic, ginger and onion into a 1 gallon zip-top bag.
2. Add the gochujang, pineapple, soy sauce, sesame oil, brown sugar, sesame seeds and pepper to the same bag.
3. Mix well.
4. Reserve 1/4 cup of the marinade for a condiment when serving the meat. Make sure to reserve the marinade before adding the chicken to the bag.
5. Thinly slice the chicken and add it to the bag. Make sure to marinate the chicken for at least 2 hours.
6. Preheat your grill to high heat. Add a vegetable grill pan to the grill. This will prevent the thinly sliced chicken from falling through the grates.
7. Cook the meat until the chicken is opaque and the edges start to caramelize.
8. Remove and serve over rice or in lettuce cups with your favorite Kimchi.

Recipe Notes

Useful Equipment:
Grill Pan
Microplane Side Note - If you do not have a grill, cook this in a heavy bottom fry pan over medium high heat.

This meal was delicious.  It was sweet and a little spicy.  It was full of the that amazing flavor that I remember.