Uncover the Hidden Gem of Korean BBQ: Dak Gui
While beef and pork may take center stage at a traditional Korean barbecue, there’s an unsung hero waiting to be discovered – dak gui, a mouthwatering chicken dish that will tantalize your taste buds.
The Secret to Sweet Success: Korean Malt Syrup
At the heart of this recipe lies Korean malt syrup, a thick and sticky condiment made from ground corn or sprouted barley. This sweetener adds depth and shine to the dish, but don’t worry if you can’t find it – you can substitute it with a combination of barley malt syrup, light corn syrup, honey, or sugar.
A Flavorful Fusion
This dak gui recipe brings together the savory flavors of soy sauce, garlic, ginger, and sesame oil, balanced by the sweetness of Korean malt syrup. The result is a complex, grown-up twist on traditional teriyaki chicken.
Get Ready to Grill
With just 50 minutes of cooking time and 2 hours of marinating, this easy recipe yields 6 servings of succulent, char-grilled chicken. Here’s what you’ll need:
Ingredients:
- 3 pounds boneless, skinless chicken thighs
- 6 medium garlic cloves, smashed
- 3 medium scallions, ends trimmed and cut into 2-inch pieces
- 1 (4-inch) piece ginger, cut into 1/4-inch coins
- 3/4 cup soy sauce
- 1/2 cup Korean malt syrup
- 6 tablespoons granulated sugar
- 3 tablespoons toasted sesame oil
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon toasted sesame seeds, for garnish
- Vegetable oil, for prepping the grill
Marinate, Grill, and Serve
To prepare, pound the chicken to a 1/2-inch thickness, then mix all the ingredients except the sesame seeds in a large dish or resealable plastic bag. Marinate for 2 hours, then grill over high heat for 10 minutes, turning rarely. Garnish with toasted sesame seeds and serve hot.
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