Korean Spicy Barbecue Chicken — asian , chicken , marinade — For Two, Please

November 20, 2009

Korean Spicy Barbecue Chicken



If I had to guestimate, I would say that about 85% of all Korean food is the color red. What does that mean? Well, it makes for a very vibrant and flavorful cuisine that's just a tad bit spicy. Before AC, I could hardly tolerate the heat -- I even used to think kimchi (Korean pickles) was spicy! Now that I'm older and wiser, I know kimchi is just child's play...bring on the real heat ;)

This chicken dish used to be one of my favorite meals back in the day because it was one of the few Korean foods that I could actually eat! Don't be fooled by its fiery, red looks though. While the marinade does contain some red pepper paste, it also has equal parts of sugar in it -- which when cooked, caramelizes to make a wonderfully sweet and spicy glaze. Ginger and garlic add more depth and spiciness to the flavor; pureed onions add a different, more subtle type of sweetness. Best served slightly charred and on the cusp of burnt, this is a dish that even those who think kimchi is spicy will enjoy.

Korean Chili Paste Spicy Chicken
Adapted from Week of Menus

8 boneless, skinless chicken thighs
1/4 cup kochu'jang (red pepper paste)
2 tablespoons soy sauce
1/4 cup white sugar
2 tablespoons mirin
1/2 cup onion, pureed
3 tablespoons minced ginger
2 tablespoons minced garlic

Mix all ingredients together (except chicken) in a large bowl. Add chicken and marinade overnight. Barbecue or broil until slightly charred.

3 comments:

  1. Mmmmm, spicy chicken is one of my favorite Korean foods! I love kochujang... but I had to give it up as it contains wheat. :-( Oh well, I will just have to savor your pictures.

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  2. LOL! I must agree with you about Korean food being red most of the time! But the spiciness is what gives the food its kick. Yummy looking dish!!

    Ju

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  3. Love the red and spiciness of Korean food. The chicken looks so good esp with the charred bits!

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