25679 Korean Grilled Chicken 50 mins, plus marinating time 30 mins 6 servings Thu Jul 30 13:54:00 -0700 2009 Tue Oct 20 11:24:27 -0700 2009 Easy Korean CHOW http://www.chow.com/recipes/25679 Tue, 20 Oct 2009 18:24:27 GMT Tastes like teriyaki chicken all grown up This grilled chicken, known as dak gui, tastes like teriyaki chicken all grown up. Not as common as the beef and pork dishes at a Korean barbecue restaurant, this underappreciated chicken dish, known as dak gui, is just as tasty and has a flavor reminiscent of teriyaki chicken but with a more complex, grown-up slant.

What to buy: Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey, or sugar.

This recipe was featured as part of both our Korean barbecue menu and our Tailgating Recipes photo gallery.

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  • Lay chicken in a single layer on a cutting board. Cover with plastic wrap and, using a meat mallet or rolling pin, evenly pound to 1/2-inch thickness.
  • Place everything except the chicken and the sesame seeds in a large nonreactive dish or a resealable plastic bag and mix until evenly combined. Add chicken and turn to coat evenly. Cover and place in the refrigerator to marinate for 2 hours.
  • Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove chicken from the refrigerator and let sit at room temperature while the grill heats up, at least 20 minutes.
  • Remove chicken from marinade and let excess drip off. Place chicken on the grill. Cook uncovered, turning rarely, until charred and juices are running clear, about 10 minutes total. When ready to serve, garnish with sesame seeds.
    • ]]>     http://www.chow.com/assets/2009/07/korean_grilled_chicken_290.jpg Aida Mollenkamp 50 Main 127 3 pounds boneless, skinless chicken thighs

    ]]>     74 6 medium garlic cloves, smashed

    ]]>     54 3 medium scallions, ends trimmed and cut into 2-inch pieces

    ]]>     75 1 (4-inch) piece ginger, cut into 1/4-inch coins

    ]]>     3/4 cup soy sauce

    ]]>     1/2 cup Korean malt syrup

    ]]>     298 6 tablespoons granulated sugar

    ]]>     3 tablespoons toasted sesame oil**

    ]]>     305 1 1/2 teaspoons freshly ground black pepper

    ]]>     300 1 tablespoon toasted sesame seeds, for garnish

    ]]>     2395 aida mollenkamp 1 chow 4033 korean 388 healthy 5005 cheap 38 budget 23680 affordable 747 grilling 497 asian 833 bbq 1619 omnivore 4070 carnivore 2166 kids 9636 adults 2747 make ahead 755 travels well 8548 no fuss 384 easy 745 ethnic 644 summer 1026 hot weather 15326 cookout 765 outdoors 1054 barbecue