Dak Bulgogi (Korean BBQ Chicken)

I’ve been looking for a versatile sauce for meats and stirfries. This recipe is all about the marinade which is sweet, savory and a little bit spicy. The sauce is deceptively simple, but yields complex flavors. It’s also versatile since I’ve made a few stirfries with it to delicious results! This recipe is great for those who love Korean BBQ but don’t eat red meat. I used a whole chicken (6 pieces) and marinated them for a few hours before grilling.

Ingredients:

• 3 tbsp reduced sodium soy sauce
• 1 tbsp lemon juice
• 1 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp shao hsing wine
• 2 tsp mirin
• 1 tbsp garlic, minced (about 3 cloves)
• 1 tbsp ginger, minced
• 1-2 tsp sriracha
• 1 tbsp sesame oil
• 1/4 tsp black pepper
• 1 tsp sesame seeds
• 1 whole chicken, cut into 6 pieces

Directions:

1. Mix the marinade ingredients all together until the sugar is dissolved.
2. Pour the marinade over the chicken pieces and let marinate for 1 hour.
3. Grill over charcoal or over a heated skillet, until cooked through and the sauce has caramelized. Cook on medium heat so as not to burn the sugars in the sauce.