Doenjang Dakgui (Korean Doenjang Marinated Chicken)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.3 lb (600g) boneless, skin-on chicken thighs (or chicken breasts)
- 5-6 green onions (90g) (or garlic chives, English cucumber, etc.)
- 1 mild red chili (or bell pepper) (optional)
- 1/2 tbsp neutral-tasting oil
- 3-4 cups hot rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
- 3 tbsp Korean soybean paste (doenjang)
- 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 3 tbsp mirin
- 1 tbsp minced garlic
- 1 tbsp honey (or light corn syrup)
- 1 tbsp toasted sesame oil
- Black pepper, to taste
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1.5 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic
- 1 tsp fish sauce
Instructions
- 1
Trim off any excess fat from the chicken.
- 2
In a small container, combine all the marinade ingredients and mix well. Pour it over the chicken and gently massage. Cover and let it marinate in the fridge for 30 minutes or overnight.
- 3
Cut the green onions into strips, about 2 inches long. (If the white parts of the green onions are too thick, cut them in half lengthwise.) Remove the seeds and julienne the red chili (if using).
- 4
Make the salad dressing: In a small container, mix together the Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and fish sauce. Set aside.
- 5
Pour it over the green onions. Gently toss together right before serving.
- 6
To a large pan, add half a tablespoon of oil. Coat the bottom of the pan using paper towels. Heat it over medium heat. Once it's heated, place the chicken skin-side down. Cook for 3 to 4 minutes or until nicely browned on the bottom.
- 7
Flip and cook the other side until the chicken is cooked through. (Because of the marinade, it can burn quite easily. Make sure you keep an eye on this and move the pieces around if it’s needed.) Remove from the pan. Cut them into bite-sized pieces.
- 8
To serve, put some rice onto serving plates. Add a generous amount of chicken and the green onion salad. Sprinkle with toasted sesame seeds. Enjoy!