You can also create a classic Korean BBQ experience by serving it with a bit of cooked rice, lettuce leaves, perilla leaves and ssamjang (korean bbq dipping sauce) as well. If you’re after some carbohydrates that is not rice, Korean macaroni salad will go well too. This gochujang chicken works well with Korean green salad. But here are some of my suggestion if you want to go the extra mile. I know the serving decision is typically dependent on what you have available in your fridge.
All I will say is that BBQ grilled chicken produces far superior results! Obviously, the texture of the chicken and the flavor will be slightly different. Saying that, if you are after more of every day cooking convenience, you can cook these over the stove top as well. In particular, direct cooking over a charcoal grill will produce an excellent result. Also, the ingredients are more simplified here, so that it’s more bbq grill friendly.įor a tasty BBQ flavored chicken, cooking the chicken over a BBQ grill is highly recommended. One of the main differences between these two would be that today’s recipe is grilled rather than stir fried. Though when you dine at a BBQ restaurant, the chicken is already cut into smaller bite size pieces so that you can eat them as they get cooked from the grill in the center of the table.Īs I hinted briefly, this recipe is a spin off of my dakgalbi recipe too. It means chargrilled spicy BBQ chicken and I borrowed the concept from there in this recipe. While these can be optional, this is how the gochujang chicken is typically cooked and served at a Sutbul Dakgalbi” (숯불 닭갈비) restaurant in Korea. Overnight marinated chicken is grilled over a BBQ with a few companion side dishes – sweet potatoes and Korean rice cakes. Gochujang chicken is marinated chicken with spicy gochujang sauce, which comprises gochujang (Korean chili paste), gochugaru (Korean chili flakes) and Sprite (a carbonated lemon-lime soda) among other ingredients. With nicely charred, spicy and savory flavor, gochujang chicken will become your new favorite BBQ item! Drizzle over more of the spicy sauce and serve the remainder alongside.Try this super delicious and flavorful spicy gochujang chicken at home! Korean chicken thighs are marinated in spicy gochujang sauce and chargrilled on a BBQ. When the chicken is cooked, brush the pieces with the sauce, then assemble in serving bowls with the sticky rice, cabbage, radishes, spring onions, sesame seeds and plenty of coriander leaves.Put all the ingredients in a saucepan and whisk together, then bring to a low simmer over a medium heat, cooking until the sugar has just dissolved – about 3 minutes. While the chicken cooks, prepare the sauce.Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure the pieces are golden on all sides.
Arrange the chicken on the prepared baking sheet and lightly spritz with sunflower oil. Using tongs, lift the chicken pieces out of the buttermilk marinade one by one (shaking off any excess), then toss gently in the dry mixture until coated on all sides.
Pour the dry mixture into a large, wide shallow bowl.Add the flour, chilli and garlic to the bag with some seasoning, then seal the bag and shake it until all the ingredients are well combined. Pour the cornflakes into the freezer bag and, with a rolling pin, crush them to a coarse powder.Add the chicken and marinate for at least 30 minutes. In a large bowl, mix the buttermilk with a generous pinch of salt and ground black pepper.
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