Korean BBQ Chicken
Korean BBQ Chicken
Dig into this quick and easy Korean BBQ Chicken recipe by Judy Joo from Korean Food Made Simple.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 5 hours 55 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
  • Dwengjang Mayo:
  • 1 tablespoon Korean Soy bean paste (dwengjang)
  • ½ cup (90 grams) Mayonnaise (preferable Kewpie or Korean mayo)
  • Marinade:
  • 1¼ cup (300 grams) Soy sauce
  • 3 tablespoons (45 grams) Rice vinegar
  • 3 tablespoons (40 grams) Maple syrup
  • ½ cup (30 grams) Dark brown sugar, packed
  • 2 tablespoons (50 grams) Korean chilli paste (gochujang)
  • 2 tablespoons Ginger, grated
  • 6 cloves Garlic, grated
  • 4 large Spring onions or Scallions, chopped finely
  • 2 tablespoons, (20 grams) roasted Sesame oil
  • 2 tablespoons, (16 grams) roasted Sesame seeds
  • 6 grinds Black pepper or to taste
  • Pinch of Sea salt or Kosher salt
  • 8 deboned Chicken thighs, skin on
  • 2 Sweet potatoes
  • 2 ears of Corn, cut in half crosswise
  • Vegetable oil to brush lightly on the grill
  • Garnish:
  • 15 Chilli threads
  • Pinch of black sesame seeds
  1. For the dwengjang mayonnaise:
  2. Mix the dwengjang and the mayonnaise well with a spoon. Cover and place in the fridge
  1. For the marinade:
  2. In a large bowl whisk the marinade ingredients together. Reserve about 1 cup or 235 millilitres to make the sauce
  3. Place the chicken thighs into a medium bowl, and pour in the marinade, making sure all sides are covered. Cover and place in the fridge for at least four hours and better yet, overnight, to let flavors infuse
  4. Bring the chicken up to room temperature for 30 minutes to an hour before grilling
  5. Preheat oven to 450 degrees Fahrenheit/230 degrees Celsius. Wrap the sweet potatoes in a sheet of foil, sealing well. Place into the oven and bake for 1 hour, or until a small knife goes all the way through the potatoes easily
  6. Let cool slightly. Peel the skins off and discard. Place potatoes into a small bowl and mash with a fork roughly. Cover and set aside in a warm place
  7. Place a saucepan over medium low heat and tip in the reserved marinade to make a glaze to brush over the chicken. Simmer for 8 or 10 minutes until thickened. In the meantime, bring your grill or griddle pan to medium high heat. Brush lightly with vegetable oil. Shake excess marinade off the chicken and place on the grill skin side down first. Cook for about 15 minutes, flipping once until cooked through. Let rest in a warm place, while you cook the corn
  8. Place the corn on the grill and cook turning often for about 9-10 minutes, until done. Cut each piece down the center lengthwise
  9. To serve, transfer the chicken to a serving plate or platter. Brush the chicken very lightly with the glaze, or serve on the side as a dipping sauce. Garnish the chicken with chilli threads. Finish the sweet potatoes off with a sprinkle of black sesame seeds. Serve the corn with the dwengjang mayo on the side or brush on to the hot corn, letting it melt into the crevices

Tip: Make sure your grill isn’t too hot, as your chicken will burn on the outside before the insides are cooked all the way through. You may need to adjust your grill between medium and medium-high heat

Tip: Have your butcher debone the thighs for you, or simple use bone-in thighs - just adjust the cooking time accordingly

Tip: This mayo is great for dipping the chicken in as well as smearing on the corn. You’ll want to make it to eat with French fries too

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