Ssamjang Chicken Galbi: A Mildly Flavored Galbi Recipe Everyone Will Love
How to Make Lee Chan-won’s Ssamjang Chicken Galbi from ‘Pyeonstorang’, Ssamjang Dishes, Chicken Thigh Recipes, Non-Spicy Chicken Galbi, Chicken Galbi Marinade
Introducing ‘Ssamjang Chicken Galbi’, made by marinating chicken thigh in a special ssamjang sauce crafted from a perfect blend of doenjang (soybean paste), gochujang (red chili paste), and honey. This ssamjang sauce, which has even won over international palates, offers a deep, savory flavor instead of spiciness, making it perfect for the whole family to enjoy together. Serve this wonderfully mild chicken galbi, safe even for children, for a special meal.
Main Ingredients
- 300g boneless chicken thigh
- A splash of milk (for tenderizing and removing odor)
- 1/2 medium onion
- 10 fresh perilla leaves (kkaennip)
Ssamjang Sauce
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean red chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp honey
- 1/2 Tbsp sesame oil
- A pinch of black pepper
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean red chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp honey
- 1/2 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly wash the 300g of boneless chicken thigh. Then, to effectively remove any gamey odor, soak the chicken in milk for about 30 minutes to 1 hour. The milk will help neutralize any unpleasant smells.
Step 2
After soaking in milk, rinse the chicken pieces again under cold running water. Pat them completely dry with paper towels to ensure the marinade adheres well during the next steps.
Step 3
Peel and thinly slice the 1/2 medium onion. These slices will add sweetness and depth of flavor to the chicken galbi.
Step 4
Wash the 10 perilla leaves under running water, pat them dry, and then thinly slice them into ribbons. The aromatic fragrance of the perilla leaves will enhance the overall taste of the dish.
Step 5
Now, let’s make the delicious ssamjang sauce! In a mixing bowl, combine 1 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp minced garlic, 1 Tbsp cooking wine, 1 Tbsp honey, 1/2 Tbsp sesame oil, and a pinch of black pepper. Mix everything thoroughly until well combined. The honey gives it a subtle sweetness without being too spicy.
Step 6
Add the dried chicken pieces and the sliced onion and perilla leaves to the ssamjang sauce. Gently mix everything with your hands, ensuring the marinade coats the chicken and vegetables evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
Step 7
Heat a tablespoon of cooking oil in a skillet over medium heat. Place the marinated chicken pieces into the hot pan, starting with the skin side down, if applicable. Cook until the skin is nicely browned and slightly crispy.
Step 8
Once the chicken is about halfway cooked, cut it into bite-sized pieces (approximately 3-4 cm). Continue to stir-fry the chicken, ensuring it cooks through completely.
Step 9
When the chicken galbi is fully cooked, turn off the heat. If you have a kitchen torch, briefly sear the surface of the chicken galbi to impart a smoky, grilled flavor. This step adds an extra layer of deliciousness, reminiscent of charcoal-grilled dishes.
Step 10
Your Ssamjang Chicken Galbi is ready! For an even more delightful meal, serve it alongside a side of seasoned perilla leaves (buchu muchim), which pairs wonderfully with this dish. Enjoy your meal!
