Charcoal Grilled Korean BBQ

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be just as flavorful.

marinade

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade marinade

Homemade marinades can be more cost-effective and healthier.

Combine 1 cup of low sodium soy sauce, a little bit of water, brown sugar, mirin, rice wine vinegar, 2 tablespoons of gochujang, fresh grated garlic, fresh grated ginger, and sesame oil in a mixing bowl.

Whisk everything together until the chili paste is evenly distributed and the brown sugar dissolves to create the marinade.

Add enough marinade to cover the chicken thighs, press out the air, and seal the bag. Let marinate for at least 8 hours or overnight.

Pour the remaining marinade into a medium saucepan and bring it to a boil.

Turn the heat down to low and let it simmer for about 10 minutes.

Mix cornstarch with cold water to create a slurry, then turn off the heat on the barbecue sauce.

Whisk in the slurry and bring the sauce back up to a boil until it thickens and becomes shiny.

Transfer the barbecue sauce to a glass jar and let it sit to meld the flavors.

Preheat charcoal for grilling and set up a two-zone heat grill.

Start cooking the marinated chicken on the indirect heat side until it reaches an internal temperature of 160 to 165 degrees Fahrenheit.

Move the chicken to the high heat side of the grill, baste with barbecue sauce, and cook until charred and crispy.

Slice the grilled chicken and serve over rice with steamed vegetables, garnished with sesame seeds, green onions, and a drizzle of barbecue sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens