She Strengthens

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.