June is glorious, as it marks the beginning of summer, and everyone can’t wait to spend some time outdoor, fire up their grill, invite friends and family over for summer BBQ parties.
Drinking, eating, having conversations, enjoy the great outdoor living and nice, warm weather.
I, for one, can’t wait to try out a series of summer recipes that I have in mind, and more importantly, I can’t wait to share the recipes with you.
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In the past few years, I have developed a great appetite for Korean BBQ. Thanks to the big Korean population in Southern California, there are tons of great Korean BBQ restaurants.
One of the ones that we love to go to with friends is in Tustin, which serves all-you-can-eat Korean BBQ.
I am not a fan of buffet because of the mediocre food but this joint serves great selection of meats and many Korean side dishes (ban chan), and all their meats are marinated to juicy perfection, with just the right balance of flavors.
I am instantly hooked and would go there often.
I already have Kalbi (Korean BBQ short ribs) and Bulgogi recipes here on Rasa Malaysia, so I wanted to try making Korean BBQ chicken (dak gogi) at home.
I am so lucky because I have a perfect recipe to refer to on Fine Cooking magazine. Oh boy, I am so happy I attempted the recipe, this Korean BBQ chicken is the bomb.
The chicken is bursting with intense flavors, extremely juicy, and the serving of the chicken with some rice, lettuce leaf (called ssam), and the ssamjang sauce is just brilliant.
I just couldn’t stop eating, they are really two thumbs way up!
This Korean BBQ Chicken (dak gogi) recipe is a must try. Serve the meat as a Korean lettuce wrap (ssam) and you have the wonderful combination of meat and vegetable, which is appetizing and very refreshing. Enjoy!
How Many Calories per Serving?
This recipe is only 399 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Korean BBQ Chicken
Korean BBQ Chicken (Dak Gogi) – juicy and delicious BBQ chicken served with an amazing Korean spicy dipping sauce. Serve with rice and lettuce leaves.
Ingredients
- 2 lbs. boneless, skinless chicken thighs
Marinade:
- 1/2 cup sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons light corn syrup mul yut
- 1/3 cup shallots finely chopped
- 4 teaspoons finely grated peeled fresh ginger
- 4 teaspoons minced garlic
- 4 teaspoons mirin
- 2 teaspoons Korean red chile flakes gochugaru or crusted red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
To serve alongside:
- 1/4 cup thinly sliced scallions
- 2 tablespoon thinly sliced fresh long red chiles or big pinch of Korean chile threads
- 1 teaspoon roasted sesame seeds
- 16 lettuce leaves washed and dried
- 4 cups cooked white rice
- Ssamjang sauce
Directions
-
1In a large bowl, mixing all the ingredients of the Marinade together.
-
2
Add the chicken to Marinade, make sure to stir to coat the chicken evenly. Cover and refrigerate for 2 hours.
-
3
Fire up the grill, brush a bit of oil on the surface. Grill the chicken until they turn golden brown and charred on both sides. Removed from grill, cut crosswise into 1 1/2-inch thick strips. Serve immediately with the Alongside.
Recipe Notes
To eat: put a small spoonful of rice inside a lettuce leaf, dab it with some sauce, and top with a piece of the chicken. Wrap and eat.
Elizabeth
Could this be marinated over night? Or is it best to just stick to marinating for two hours?
Rasa Malaysia
Sure you can marinate overnight.
Kirsten
I cut the skinless, boneless thigh in half, and used honey because I didn’t have corn syrup, and white wine instead of mirin I didn’t have, and added a tiny bit of brown sugar. I made this in my air fryer, 10 minutes at 375 degrees, then turn over for another 3 minutes. Came out perfect, like it was grilled, tender inside, and easy as can be. I served it straight with rice. Thank you for the recipe.
Kirsten
I cut the skinless, boneless thigh in half, and used honey because I didn’t have corn syrup, and white wine instead of mirin I didn’t have, and added a tiny bit of brown sugar. I made this in my air fryer, 10 minutes at 375 degrees, then turn over for another 3 minutes. Came out perfect, like it was grilled, tender inside, and easy as can be. I served it straight with rice. Thank you for the recipe.
Juliana Fendez
Hey! Looks very delicious. Moreover, it’s not too difficult to make so I will try soon. Thanks for your sharing!
Jessica Rucker
Is there a recipe for the ssamjang sauce?
Rasa Malaysia
I don’t have it.
Jessica Rucker
Did you use store bought?
Ruthie
What can I sub for dwenjang? I do always have miso paste in the frig, could that be used? The recipe looks great and I have all ingredients except the dwenjang, want to make soon. Thanks
Rasa Malaysia
Yes you can.
Ruthie
Oh wow Thanks for letting me know miso paste would work. I just made this tonight, it was fantastic. Hubby didn’t care for the lettuce wrap, but said all of the flavors of chicken, sauce and rice really came together. That’s a biggie from an old school guy that wants it on a bun ot on top of something mashed..
Thank you.
Rasa Malaysia
Thanks Ruthie I am glad you liked the Korean BBQ chicken.