Mae-un Dak Gui

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Poultry | Dak Gui

(Korean hot and spicy grilled chicken)

There are a variety of grilled dishes in Korean cooking that go by the name gui. Mae-un dak gui (매운닭구이) is one such dish that uses chicken (dak) boldly flavored with a hot and spicy (mae-un) chili marinade.

Image Creative Commons by stu_spivack

Quick and easy, dak gui makes a terrific mid-week meal. Just start marinating in the morning and you'll be good to grill by evening.

4 to 6 servings

Ingredients

  • Chicken thighs, boneless, skinless, cut into smaller pieces -- 2 pounds
  • Gojuchang chili paste -- 1/3 cup
  • Mirin -- 1/4 cup
  • Soy sauce -- 2 tablespoons
  • Sesame oil -- 2 tablespoons
  • Garlic, minced -- 2 or 3 cloves
  • Ginger, minced -- 1 tablespoon
  • Salt and pepper -- to taste

For serving

  • Green or red leaf lettuce leaves
  • Hot steamed rice

Method

  1. Mix all the ingredients together well in a large bowl and refrigerate to marinate for at least 3 hours, and up to 12 hours.
  2. Remove the chicken from the marinate and grill or broil until cooked through, 5 to 10 minutes.
  3. To eat, serve with lettuce leaves and steamed rice. Place a bit of rice on a lettuce leaf and top with a piece of grilled dak gui. Roll the leaf up around the filling and eat with your hands.

Dak Gui Variations

  • Gochujang chili paste is available in Korean or other Asian markets, or can be ordered online.
  • To make a quick condiment to serve with the dak gui, mix 2 tablespoons of gochujang paste with 1 teaspoon of sugar, 2 teaspoons of sesame oil and enough soy sauce or water to thin it out a bit. Spread a little of this sauce on the lettuce leaf before filling it.
  • If you don't have mirin, use rice wine or sake and about 1 tablespoon of sugar.
  • Add 2 or 3 roughly chopped scallions to the marinating chicken if you like. Grill the scallions along with the chicken.
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