Dak-Bulgogi (Korean Fire-Grilled Chicken)

This flavour-packed Korean recipe needs to find a place on your BBQ this summer … and every summer!

Prep: 10 minutes - Cook: 15 minutes - Serves: 4 - Difficulty: Super Easy- Recipe: Amina Elshafei

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Ingredients

1kg chicken thigh fillets 

Marinade 

1 small brown onion, peeled and quartered 
1 large knob of ginger peeled (about the size of a tablespoon)
5 cloves of garlic 
2 heaped tablespoons of kochujang (Korean fermented chili paste)
1 1/2 tsp kochukaru (fine Korean chili powder)
1 1/2 tbs brown sugar 
3 spring onions, cut into 2cm pieces
2 tbs soy sauce 
2 tbs sesame oil 
1/2 tsp salt 
1/2 tsp ground black pepper 

Kochujang Dressing

1 1/2 tbs kochujang 
1 tsp brown sugar
1/2 tbs water 
1 tbs vinegar 

To Serve 

Perilla leaves 
Butter and red mignonette lettuce leaves (otherwise your own choice)
Korean pickled radish slices
Kimchi (a must for every Korean meal!)
Korean mushrooms lightly grilled in Cobram Extra Virgin Olive Oil

Method

Step 1. Trim any excess fat off the chicken thigh fillets. 

Step 2. In a food processor, blitz the onion, ginger and garlic until they become a smooth paste. 

Step 3. Place onion, garlic and ginger paste as well as the remaining ingredients except for the chicken and mix until well combined. Add the chicken pieces and massage the marinade well into the pieces.  Place into an airtight container and allow to marinate for at least 3 hours, however overnight is preferable. 

Step 4. Heat a charcoal barbecue until the coals are white hot and place the fillets on an oiled grill rack. Cook on one side for at least 3 minutes and carefully turn cooking for a further 3 minutes. You may need to cook further by turning again if the fillets are thick. 

To Serve 

Slice the thigh fillets into 1cm strips. 
Create lettuce parcels with a perilla leaf and a slice of the pickled radish. Drizzle some of the kochujang dressing and add the chicken strips. Serve whilst the chicken is hot!