Korean Barbecued Chicken (Dak Gogi)

Korean Barbecued Chicken (Dak Gogi)
Photo by Scott Phillips


  • 4 tsp. finely grated peeled fresh ginger (from a 2-inch piece)
  • 2 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes
  • ¼ cup thinly sliced scallions, both white and green parts (about 2 medium)
  • 2 medium shallots, finely chopped (1/3 cup)
  • 1 tsp. roasted sesame seeds
  • 4 tsp. mirin
  • 3 Tbs. soy sauce
  • + 9 more ingredients
    • 2 lb. boneless, skinless chicken thighs, cut crosswise into 1-½-inch-thick strips Vegetable oil, for the grill
    • 3 Tbs. mul yut (malt syrup) or light corn syrup
    • 18 lettuce leaves (such as green or red leaf), washed and dried
    • 4 cups cooked white rice, preferably short-grain
    • 4 medium cloves garlic, minced (4 tsp.)
    • ½ cup Asian sesame oil
    • Kosher salt and freshly ground black pepper
    • Ssamjang
    • Big pinch of Korean chile threads or 2 Tbs. thinly sliced fresh long red chiles

In a large bowl, combine the sesame oil, soy sauce, mul yut, shallots, ginger, garlic, mirin, and gochugaru with a pinch of salt and pepper. Add the chicken and, using your hands, massage the marinade into the chicken. Cover and refrigerate for at least 2 and up to 12 hours.

View full recipe at Fine Cooking


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