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.
Other Recipes You Might Like
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.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Korean BBQ Chicken
- 2 lbs. boneless, skinless chicken thighs
- 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
- In a large bowl, mixing all the ingredients of the Marinade together.
- Add the chicken to Marinade, make sure to stir to coat the chicken evenly. Cover and refrigerate for 2 hours.
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Corn syrup is bad bad, why not honey? Refined sugar like corn syrup is the worst!
You can use honey, corn syrup is just what Koreans use traditionally for their BBQ chicken.
This was very good! At first when I made the marinade I was worried that the flavor of the sesame oil was too overpowering. It made my fridge smell! But! When we grilled it it was so good, all the flavors came out andit was very balanced and delicious.
So great that you like my Korean BBQ Chicken recipe.
Can I bake this in the oven?
Yes you can bake and then boil so you have a nice char.
To help answer the question about cooking doneness: the juices run clear when you pierce the chicken.
Hope this helps
Love your site, can’t print out recipes, forgot my user name and password. HELP
This looks wonderful. I can’t wait to try it. But is it possible for me to substitute the light corn syrup for honey or agave instead?
Yes, of course you can.
Can I make this without corn syrup? Can I substitute sugar or agave?
Yes, you can.
This is a delicious marinade recipe and so simple to do. May I know how long should I grill it, with or without the bone? Thanks for sharing. Have a great week, Bee !
You grill it until they are cooked. Every grill is different due to the fire setting. So just slice open one of them to test doneness. :)
How about a meat thermometer? I cringe when I see people cut open or pierce their meat to test for doneness. What a waste of all those juices! Just grab a meat thermometer and test for 165 – 180 degrees. At 165, the juices will be clear but no need to waste them! :) :) As Emeril would say, “what did that chicken ever do to you?” LOL!
Of course but please bear in mind that a regular home cook probably doesn’t have one at home, so this is a quick way to check.
A nice recipe. Thanks so much.
Such a great recipe, it looks so delicious!