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Korean BBQ Chicken

Juicy, marinated Korean-style grilled chicken served with rice and lettuce for wrapping.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 6 people

Ingredients

  • 2 lb boneless skinless chicken thighs sliced lengthwise into thinner pieces
  • 1/2 cup sesame oil
  • 3 tablespoons soy sauce
  • 3 tablespoons light corn syrup mul yut
  • 4 teaspoons fresh ginger finely grated, peeled
  • 4 teaspoons garlic minced
  • 4 teaspoons mirin
  • 2 teaspoons gochugaru (Korean red chili powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups cooked white rice
  • 16 leaves lettuce washed and dried
  • Ssamjang sauce to serve
  • 1/4 cup scallions thinly sliced
  • 2 tablespoons fresh long red chiles thinly sliced
  • 1 teaspoon roasted sesame seeds

Instructions

  • In a large bowl, whisk together the sesame oil, soy sauce, light corn syrup, grated ginger, minced garlic, mirin, gochugaru, salt, and black pepper to make the marinade.
  • Add the sliced chicken thighs to the bowl and toss until every piece is evenly coated with the marinade.
  • Cover the bowl and refrigerate for 2 hours to marinate.
  • Preheat a grill or grill pan over medium-high heat and brush the surface lightly with oil to prevent sticking.
  • Grill the marinated chicken until golden brown and slightly charred, about 3–5 minutes per side depending on thickness, until cooked through.
  • Remove the chicken from the grill and let it rest briefly, then slice or serve whole with cooked rice, lettuce leaves, ssamjang, scallions, sliced chiles, and sesame seeds for wrapping.

Equipment

  • Large Mixing Bowl
  • Grill or Grill Pan
  • Tongs
  • Measuring Spoons
  • Measuring Cups
  • Cutting Board
  • Knife

Notes

  • Place a spoonful of rice in a lettuce leaf before adding chicken.
  • Add Ssamjang, scallions, chili, and sesame seeds on top.
  • Wrap the lettuce around the fillings before eating.