Korean Fire-Grilled Chicken (Dak-Bulgogi)

Name: Korean Fire-Grilled Chicken (Dak-Bulgogi)
Prep time: 10 min
Cook time: 10 min
Cuisine: Korean
Ingredients: 1 1/2 tablespoons kochujang; 1 teaspoon brown sugar; 0.5 tablespoon water; 1 small brown onion, peeled and quartered; 1 large knob ginger, peeled; 5 cloves garlic; 1 1/2 teaspoons kochukaru (fine Korean chili powder); 1 1/2 tablespoons brown sugar; 3 spring onions, cut into 2cm pieces; 2 tablespoons soy sauce; 2 tablespoons sesame oil; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; Perilla leaves; Butter and red mignonette lettuce leaves (or your choice); Kimchi (a must for every Korean meal!); Korean pickled radish slices; Korean mushrooms lightly grilled in Cobram Extra Virgin Olive Oil

This flavour-packed Korean recipe needs to find a place on your BBQ this summer … and every summer!

Prep 10 min. Cook 10 min.

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Everything you need

Kochujang Dressing

1 1/2 tablespoons kochujang
1 teaspoon brown sugar
0.5 tablespoon water

Marinade

1 small brown onion, peeled and quartered
1 large knob ginger, peeled
5 cloves garlic
1 1/2 teaspoons kochukaru (fine Korean chili powder)
1 1/2 tablespoons brown sugar
3 spring onions, cut into 2cm pieces
2 tablespoons soy sauce
2 tablespoons sesame oil
0.5 teaspoon salt
0.5 teaspoon ground black pepper

To Serve

Perilla leaves
Butter and red mignonette lettuce leaves (or your choice)
Kimchi (a must for every Korean meal!)
Korean pickled radish slices
Korean mushrooms lightly grilled in Cobram Extra Virgin Olive Oil

Method

Step 1

Trim any excess fat off the chicken thigh fillets.

Step 2

In a food processor, blitz the onion, ginger, and garlic until they form a smooth paste.

Step 3

Place the onion, garlic, and ginger paste together with the remaining marinade ingredients. Mix until well combined. Add the chicken pieces and massage the marinade into them. Place in an airtight container and let marinate for at least 3 hours, though overnight is preferable.

Step 4

Heat a charcoal barbecue until the coals are white hot. Place the marinated chicken fillets on an oiled grill rack. Cook on one side for at least 3 minutes, then carefully turn and cook for a further 3 minutes. Adjust time for thicker fillets.

Step 5

Slice the thigh fillets into 1cm strips. Create lettuce parcels by placing a slice of pickled radish on a perilla leaf, then add the chicken strips and drizzle with some kochujang dressing. Serve immediately while hot.