Here’s a recipe for Spicy Korean Chicken that Joonas Park, the esteemed Head Server at Gastronome Grill & Bistro, loves! It’s a love letter to his second home, Seoul & Korea.
**Ingredients:
– 2 pounds boneless chicken thigh (You can use chicken breast if preferred)
– 2 to 3 tablespoons gochugaru (Korean red chili pepper flakes), or to taste
– 1 tablespoon sugar (or light brown sugar) or your favorite sugar substitute
– 3 tablespoons soy sauce
– 2 tablespoons rice wine or mirin (white wine is also suitable)
– 2 tablespoons gochujang (Korean red chili pepper paste)
– 2 tablespoons maesil chung (Korean plum syrup), or 2 to 3 tablespoons pineapple juice or grated apple
– 1 tablespoon sesame oil
– 1/4 medium onion, grated (about 1/4 cup)
– 2 tablespoons minced garlic
– 2 teaspoons grated ginger
– 1/2 teaspoon salt
**Instructions:
1. In a mixing bowl, combine gochugaru, sugar, soy sauce, rice wine, gochujang, maesil chung, sesame oil, onion, garlic, ginger, and salt to create the marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. For the best flavor, marinate the chicken overnight in the refrigerator.
3. When ready to cook, preheat your grill to medium-high heat.
4. Grill the chicken until it is cooked through and has a nice char on the outside, about 5-7 minutes per side, depending on the thickness.
5. Serve the spicy Korean chicken with a side of steamed rice, lettuce wraps, or grilled vegetables.
