Korean BBQ: Grill Master Art
A classic Korean dish featuring thinly sliced chicken marinated in a savory-sweet sauce, then grilled to perfection. It's a popular and accessible entry into Korean barbecue.
Ingredients
- 500 g boneless skinless chicken thighs sliced thin
- 0.5 cup soy sauce
- 2 tbsp sesame oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp brown sugar or honey
- 0.5 medium yellow onion thinly sliced
- 2 stalks green onions chopped
- 0.25 cup grated Asian pear optional
Instructions
- Slice chicken thighs into thin, bite-sized pieces.
- In a large bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and grated Asian pear (if using).
- Add the sliced chicken, yellow onion, and half of the green onions to the marinade. Toss to coat evenly.
- Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
- Heat a grill or a large non-stick pan over medium-high heat.
- Cook the marinated chicken in batches, turning occasionally, until fully cooked through and slightly charred, about 5-7 minutes per batch.
- Garnish with remaining green onions and serve immediately with rice and lettuce wraps.
Notes
For best flavor and tenderness, marinate the chicken for at least 2 hours, or even overnight. Serve with steamed rice, fresh lettuce leaves for wraps, and an assortment of Korean side dishes (banchan). You can also add sliced mushrooms or carrots to the grill along with the chicken.