← Nouns Cooking · Korean

Ingredients

• 900 g boneless chicken thighs
• 3 tbsp Gochugaru (Korean chilli flakes)
• 2 tbsp Gochujang
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1½ tbsp Sugar
• 2 tbsp plum syrup (maesil), honey or grated apple
• ¼ Onion, grated
• 6 cloves Garlic, minced
• 2 tsp Ginger, grated
• 1 tbsp Toasted sesame oil
• Black pepper
• 1 tbsp Vegetable oil
• 2 tbsp Spring onion, chopped
• 1 tsp Sesame seeds
• 1 lettuce leaves, for wrapping (optional)

Method

1. Open out the chicken thighs and slice through any thick parts so the pieces are an even thickness.
2. Stir the marinade ingredients together, coat the chicken well and refrigerate for at least 30 min (or overnight).
3. Heat a griddle pan, barbecue or large frying pan over medium heat and brush with oil. Cook the chicken for 5–6 min per side; the marinade catches easily, so turn the heat down if it blackens too fast. It is ready at 75°C (165°F) in the centre.
4. Rest for 2 min, then slice. Scatter with spring onion and sesame seeds and serve with rice, lettuce leaves and ssamjang.

Tips

• Thighs stay juicy; if you use breast, slice it thinner and cook for less time.
• Thread the pieces onto skewers for the barbecue and baste with any leftover marinade in the first few minutes only.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang chopsticks and flour