Tender Boneless Dakgalbi Skewers (Spicy-Sweet Grilled Chicken)
Spicy and Sweet Boneless Dakgalbi Grill Recipe
Introducing a spicy and sweet Gochujang (Korean chili paste) grilled chicken recipe made with tender boneless chicken thigh meat, loved by the whole family. This dish is perfect as a side for rice or as a delicious appetizer. It boasts a flavor that rivals the famous Chuncheon Dakgalbi! Experience the fantastic combination of moist chicken thigh and the savory chili paste marinade.
Main Ingredients- 1kg boneless chicken thigh
Seasoning for Marinade- Pinch of salt
- Pinch of black pepper
Sauce Ingredients- 5 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Plum extract (Maesil-cheong)
- 3 Tbsp Oligosaccharide (or corn syrup)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Cheongju (Korean rice wine or mirin)
- Pinch of salt
- Pinch of black pepper
Sauce Ingredients- 5 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Plum extract (Maesil-cheong)
- 3 Tbsp Oligosaccharide (or corn syrup)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Cheongju (Korean rice wine or mirin)
Cooking Instructions
Step 1
To ensure the marinade penetrates well, make shallow scores across the chicken thigh meat using the back of a knife. This will help the delicious flavors soak deeper into the chicken.
Step 2
Lightly sprinkle salt over the scored chicken thighs for the initial seasoning.
Step 3
Follow with a sprinkle of black pepper. Let the chicken marinate for about 30 minutes while you prepare the sauce. This resting time allows the flavors to meld beautifully.
Step 4
In a large bowl, add 5 tablespoons of Gochujang.
Step 5
Next, add 5 tablespoons of soy sauce.
Step 6
Add 1 tablespoon of sugar for a touch of sweetness.
Step 7
Stir in 1 tablespoon of plum extract (Maesil-cheong) for a delightful umami and fruity note.
Step 8
Add 3 tablespoons of oligosaccharide (or corn syrup) for a glossy finish and balanced sweetness.
Step 9
For a spicier kick, add 3 tablespoons of Gochugaru (Korean chili flakes).
Step 10
Finally, add 3 tablespoons of Cheongju (Korean rice wine or mirin) to remove any gamey odors and enhance flavor. Mix all the sauce ingredients thoroughly until well combined to create the marinade.
Step 11
Heat 2 tablespoons of grapeseed oil in a pan over medium-high heat, ensuring it coats the pan evenly.
Step 12
Add the marinated chicken thighs to the hot pan and sear them until golden brown and slightly crispy on the outside, cooking over medium-high heat. Avoid overcrowding the pan; cook in batches if necessary. Searing each side well will enhance the texture.
Step 13
As the chicken cooks, use paper towels to carefully dab away any excess oil that renders out. This helps to reduce greasiness and allows the sauce to adhere better.
Step 14
Once the chicken pieces are mostly browned, pour all of the prepared sauce over them.
Step 15
Toss the chicken to coat evenly with the sauce, then reduce the heat to low. Simmer gently, stirring occasionally, until the sauce thickens and clings beautifully to the chicken, ensuring it doesn’t burn. This process allows the flavors to fully meld and create a delicious glazed dakgalbi.
Step 16
For an optional but recommended touch, line the bottom of your serving plate with fresh, washed chives. Arrange the finished grilled dakgalbi on top. The fresh aroma of chives complements the spicy-sweet chicken wonderfully, creating a more complete flavor profile.
Step 17
With this delicious homemade boneless dakgalbi, you won’t even think about traveling to Chuncheon for the real deal! Enjoy a taste that rivals professional restaurants right in your own kitchen.
Step 18
Enjoy your meal, and have a wonderful dining experience today!
