Mother’s BBQ Chicken (Umma’s Dak Gogi)
My mom’s BBQ rooster is the stuff of narrative. She even at likelihood of grill it in our storage in vulgar climate. I keep in mind sitting on the steps staring on the minute grill, staring at her flip pieces of the juicy ginger-and-sesame-marinated rooster with chopsticks, and smelling the candy smoke. Even your Korean-food-doubter company will gladly chow down on this. Excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 1 1/4 cup soy sauce
- 1/2 cup packed dark brown sugar
- 6 scallions, thinly sliced on an angle
- 3 tablespoon rice vinegar
- 3 tablespoon maple syrup
- 2 tablespoon gochujang (korean chile paste)
- 2 tablespoon toasted sesame oil
- 2 tablespoon grated peeled unique ginger
- 2 tablespoon roasted sesame seeds
- 6 cloves garlic, grated or minced
- pinch of kosher salt or sea salt
- freshly ground gloomy pepper
- 8 boneless skinless rooster thighs
- vegetable oil, for grilling
- doenjang mayonnaise (look below), for serving
- 1/2 cup mayonnaise, preferably kewpie or a korean brand
- 1 tablespoon doenjang (korean soybean paste)
- In a medium bowl, mosey together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous quantity of pepper till the sugar has dissolved. Transfer 1 cup of the marinade to a container, duvet, and refrigerate. Add the rooster to the bowl with the remainder marinade and toss to coat. Quilt and let marinate within the refrigerator, tossing once or twice, for as a minimal 4 hours or up to overnight.
- Sooner than grilling, let the rooster reach to room temperature, about 30 minutes. Meanwhile, achieve the reserved 1 cup marinade in a small saucepan and simmer till it has thickened to a glaze-luxuriate in consistency, 8 to 10 minutes; situation the glaze apart.
- Preheat a gas or charcoal grill to medium-high warmth.
- Lightly brush the grates with vegetable oil. Shake any excess marinade off the rooster and situation up on the grill with out crowding. Grill, flipping the thighs halfway thru, till cooked thru, about Quarter-hour. Preserve an glimpse on the temperature; if the grill is too hot, the out of doors of the thighs will burn earlier than the within is accomplished. Transfer the rooster to a platter and brush very evenly with the glaze. The glaze would possibly presumably well furthermore be served on the aspect as a dipping sauce, alongside with the Doenjang Mayonnaise.
- TIP: Whenever you occur to prefer boneless skin-on rooster thighs and can’t rep them within the grocery, interrogate your butcher to debone skin-on thighs or merely exhaust bone-in ones and factual add just a few minutes to the cooking time.
- In a small bowl, coast together the mayonnaise and soybean paste till gentle. Quilt and retailer within the refrigerator if no longer using straight.
