Korean BBQ Chicken Galbi
Chicken marinated with soy, sesame, ginger, garlic, spring onion and kiwi
Ingredients
Chicken
- 1 whole chicken, spatchcocked, or 1.5–2 kg chicken thighs or drumsticks
Marinade
- 120 ml soy sauce
- 80 ml water
- 2–3 tbsp mirin or sake
- 1–2 tbsp sesame oil
- 1 kiwi, peeled and grated or mashed
- 2–3 tbsp brown sugar
- 4 cloves fresh garlic, grated
- 1 small onion, grated
- 1 thumb-sized piece of ginger, grated
- Salt, to taste
- Pepper, to taste
- 3–4 spring onions, sliced into small rings
- Optional: 1–2 tsp gochujang or hot sauce for extra heat
Method
- Prepare the chicken. You can use a whole spatchcocked chicken, chicken thighs, or drumsticks.
- Mix the soy sauce, water, mirin or sake, sesame oil, kiwi, brown sugar, garlic, onion, ginger, salt, pepper, and spring onions in a bowl.
- Add gochujang or hot sauce if you want more heat.
- Put the chicken into a zipper bag or vacuum bag.
- Pour the marinade over the chicken and massage it in well.
- Marinate for at least 12 hours. For deeper flavour, marinate up to 24 hours. Do not go too long with chicken because the kiwi helps tenderise the meat.
- Remove the chicken from the marinade.
- Grill over medium heat until cooked through, turning often so the sugar in the marinade does not burn.
- Heat the remaining marinade separately in a small pan until it boils, then simmer it for several minutes to make it safe and slightly thicker.
- Brush the cooked chicken with the hot sauce or serve it on the side.
Ralf Note
The kiwi matters. You think maybe it is not necessary, but then the meat tells you the truth. Cooking teaches with your teeth.
