Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup gochujang (Korean red pepper paste)
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp black pepper
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 jalapeno pepper, sliced
- 2 scallions, sliced
- 2 tbsp vegetable oil
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together gochujang, soy sauce, mirin, honey, sesame oil, rice vinegar, garlic, ginger, and black pepper.
2. Add chicken to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken, onion, bell peppers, jalapeno, and scallions onto skewers.
5. Brush vegetables with vegetable oil.
6. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender and charred.
7. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
5. Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 345
Fat: 16g
Carbohydrates: 25g
Protein: 26g
Sodium: 1,300mg
Sugar: 16g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Gochujang can be substituted with sriracha or other hot sauce.
- Mirin can be substituted with rice wine vinegar or dry sherry.
- Honey can be substituted with brown sugar or maple syrup.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add sliced mushrooms to the skewers.
- Serve with rice or noodles.
- Make a dipping sauce with mayonnaise, gochujang, and lime juice.
- Make a vegetarian version with tofu or tempeh.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning.
- Don't overcrowd the skewers to ensure even cooking.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the grill until heated through.
Presentation ideas:
Serve on a platter with a side of dipping sauce and garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds.
Pairings:
- Korean-style pickled vegetables (kimchi, radish, cucumber)
- Steamed rice or noodles
- Asian-style slaw
Suggested side dishes:
- Steamed rice or noodles
- Asian-style slaw
- Grilled vegetables
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill with oil before grilling.
- If the chicken is not cooked through, continue grilling until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and surfaces before handling food.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Dak Galbi is a popular Korean dish that originated in the city of Chuncheon. It is made with marinated chicken, vegetables, and gochujang (Korean red pepper paste).
Flavor profiles:
Spicy, sweet, savory, tangy
Serving suggestions:
Serve hot with a side of dipping sauce and steamed rice or noodles.
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Region: Korean