Mom’s BBQ Chicken (Umma’s Dak Gogi)

Try this recipe for Mom’s BBQ Chicken from Judy Joo's cookbook, 'Korean Food Made Simple'
Staff Writer
Mom’s BBQ Chicken (Umma’s Dak Gogi)

Jean Cazals

Mom’s BBQ Chicken (Umma’s Dak Gogi)

My mom’s BBQ chicken is the stuff of legend. She even used to grill it in our garage in unfavorable weather. I remember sitting on the steps staring at the little grill, watching her flip pieces of the juicy ginger-and-sesame-marinated chicken with chopsticks, and smelling the sweet smoke. Even your Korean-food-doubter friends 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.

4
Servings
395
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken:

  • 1 1/4 Cup soy sauce
  • 1/2 Cup packed dark brown sugar
  • 6 scallions, thinly sliced on an angle
  • 3 Tablespoons rice vinegar
  • 3 Tablespoons maple syrup
  • 2 Tablespoons gochujang (Korean chile paste)
  • 2 Tablespoons toasted sesame oil
  • 2 Tablespoons grated peeled fresh ginger
  • 2 Tablespoons roasted sesame seeds
  • 6 cloves garlic, grated or minced
  • Pinch of kosher salt or sea salt
  • Freshly ground black pepper
  • 8 boneless skinless chicken thighs
  • Vegetable oil, for grilling
  • Doenjang Mayonnaise (see below), for serving

For the doenjang mayonnaise:

  • 1/2 Cup mayonnaise, preferably Kewpie or a Korean brand
  • 1 Tablespoon doenjang (Korean soybean paste)

Directions

For the chicken:

In a medium bowl, stir together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous amount of pepper until the sugar has dissolved. Transfer 1 cup of the marinade to a container, cover, and refrigerate. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 4 hours or up to overnight.

Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile, put the reserved 1 cup marinade in a small saucepan and simmer until it has thickened to a glaze-like consistency, 8 to 10 minutes; set the glaze aside.

Preheat a gas or charcoal grill to medium-high heat.

Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill, flipping the thighs halfway through, until cooked through, about 15 minutes. Keep an eye on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the Doenjang Mayonnaise.

TIP: If you prefer boneless skin-on chicken thighs and can’t find them in the grocery, ask your butcher to debone skin-on thighs or simply use bone-in ones and just add a few minutes to the cooking time.

For the doenjang mayonnaise:

In a small bowl, whisk together the mayonnaise and soybean paste until smooth. Cover and store in the refrigerator if not using immediately.

Nutritional Facts

Total Fat
14g
20%
Sugar
20g
22%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
59g
45%
Protein
13g
28%
Vitamin A, RAE
273µg
39%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
199mg
20%
Choline, total
31mg
7%
Fiber, total dietary
6g
24%
Folate, total
99µg
25%
Iron, Fe
6mg
33%
Magnesium, Mg
113mg
35%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
277mg
40%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
3858mg
100%
Thiamin
1mg
91%
Water
71g
3%
Zinc, Zn
2mg
25%

BBQ Chicken Shopping Tip

If you’re buying chicken at the store, make sure that it’s the last thing you pick up before hitting the checkout – and to head straight home with it to the icebox.

BBQ Chicken Cooking Tip

Wash everything that chicken touches with soap and hot water.