Korean BBQ Chicken - How To Make Korean Barbeque Chicken By Vicky Ratnani - Korean Chicken Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is more affordable.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: drumsticks

Breast is leaner, while drumsticks are often cheaper.

Prepare the marinade by mixing gochujang paste, oil, salt, black pepper, mirin, light soy sauce, and white wine vinegar.

Marinate the chicken legs in the mixture for 3 to 4 hours.

Preheat the grill using real charcoal.

Place the marinated chicken legs on the grill and cook until nearly done, occasionally brushing with a mixture of clarified butter and marinade.

Rest the chicken for a couple of minutes after grilling.

Prepare the kimchi by mixing cabbage, radishes, spring onions, onions, salt, sugar, chilies, and oil.

Plate the dish by placing kimchi at the bottom of the plate.

Skewer the grilled chicken for serving.

Garnish with chopped spring onions, chili oil, and fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens